Cavatelli with Fresh Pea Pesto & Roasted Tomato

During this time at home, many of us are seeking out new activities. Why not try your hand in the kitchen with Chef Denevin Miranda’s recipe for The Osprey’s homemade cavatelli with fresh pea pesto and roasted tomato?

Ingredients

Yields: 4-6 servings

For Pasta
2 cups 00 flour or all-purpose flour
1 cup semolina flour
1 cup water
2 tbsp extra virgin olive oil
2 tsp kosher salt

For Sauce
1 cup fresh or frozen peas
¼ cup fresh mint
¼ cup fresh Italian parsley
½ cup fresh sweet basil
5 peeled garlic cloves
1 cup grated Parmigiano Reggiano cheese 
¾ cup extra virgin olive oil
1½ tsp kosher salt
1 tsp ground black pepper

For Garnish
1 pint cherry tomatoes
1 sprig fresh thyme
1 peeled garlic clove
3 tbsp extra virgin olive oil
1 tbsp kosher salt
1 tbsp granulated sugar
3 tbsp grated Parmigiano Reggiano cheese
2 tbsp unsalted butter
1 tbsp lemon zest (optional)
1 pint sugar snap peas (optional)
1 pint pea shoots (optional)
 

Preparation

For Pasta
1. Mix together flours and salt on a clean surface, make a well in center, and gradually add 1 cup water and oil, working flours into center with a fork until a dough forms. If dough is too dry, add more water, 1 tablespoon at a time. Knead dough until smooth and it springs back when gently pressed, about 10 minutes. Wrap tightly in plastic wrap and allow to rest for 30 minutes to allow the flour to properly hydrate and relax the gluten.
2. Sprinkle semolina flour on 2 rimmed sheet pans lined with parchment paper. Divide the dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you on a pasta board so it lengthens slightly and forms a curl in the middle with even ridges on the outside. Transfer pieces to sheet pans. Repeat with remaining dough.
Pasta can be prepared ahead of time and can stay fresh in the refrigerator for up to 2 days or in the freezer for up to 2 months; freeze on sheet pans and store in plastic bags with extra semolina flour once frozen. Pasta can be cooked from frozen and does not need to be defrosted.

For Sauce & Tomatoes
1. Bring 3 quarts of water to a rapid boil and season heavily with salt.
2. Blanche peas in boiling water for 2 minutes and quickly shock in ice water, then drain well. Blanche mint for 30 seconds in boiling water and quickly shock in ice water, then drain and squeeze out any extra water. Repeat for parsley and basil.
3. Place the peas, herbs, garlic, and cheese in a blender. Blend, and while the blender is running, slowly drizzle in olive oil and continue to blend until very smooth and emulsified. Set sauce aside.
4. Preheat oven to 325°F. Cut the cherry tomatoes in half and place in a mixing bowl. Mince the garlic and chop thyme leaves, and add to mixing bowl with the olive oil. Toss to coat the tomatoes.
5. Spread out tomatoes on a parchment paper-lined sheet pan, cut side facing up. Sprinkle tomatoes with salt and sugar and place in preheated oven, roast tomatoes for 30-40 minutes or until caramelized. Allow to cool and set aside.

To Finish
1. Bring 5 quarts water to a boil in stock pot and heavily season with salt. Add pasta, stir gently to keep pasta separated, and cook for about 2 minutes or until pasta rises to the surface. Drain pasta and reserve 1 cup cooking liquid.
2. In a sauté pan over medium heat, put ½ cup of cooking liquid with 1 cup pesto sauce. Gently warm sauce while stirring to prevent breaking the emulsion. Add cooked pasta and gently toss to coat evenly with sauce. If too thick, add more pasta water and sauce until desired pasta to sauce ratio is achieved. Finish the pasta with 1 tablespoon parmesan cheese and butter until well incorporated. 
3. Place pasta in a serving dish, garnish with lemon zest, more cheese, blanched sugar snap peas, and pea shoots. Serve immediately.