Cavatelli with Snap Peas and Carrots
Cavatelli with Snap Peas and Carrots is one of our favorite springtime dinners. I start this dish by making homemade cavatelli. But, if you don’t have a cavatelli maker, you can always use purchased cavatelli. Then, I make a tasty lemony butter sauce and cook carrots and sugar snap peas together. Then, it all gets tossed together. We like this dish for several reasons. First of all, once the cavatelli is cooked, I like that I can make this meal in about twenty minutes. Secondly, I like that this is a meatless meal. And, I guarantee you won’t miss the meat. And, lastly, we all love the fresh spring flavors in this dish.
The Equipment I Used
- A Cavatelli Maker- If you want to make your own cavatelli, you’ll need this. I used Fante’s Cousin Elisa’s Cavatelli Maker.
- A Food Scale- You’ll need this to weigh your flour, if you are making your own cavatelli.
- A Large Skillet- Use this to cook the sauce for your pasta. Using a big pan will allow you to really get your cavatelli and veggies coated in the sauce.
The Ingredients Needed for Cavatelli with Snap Peas and Carrots
- Extra Virgin Olive Oil-Use a good quality, mild olive oil. I like California Olive Ranch brand olive oil.
- Butter- Be sure to use unsalted butter. I like Kerrygold Irish butter.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Cavatelli- My recipe is attached below. This recipe would also be great with cheese tortellini or gnocchi. Or, feel free to use any dried pasta, like fussili.
- Lemon Juice- Use freshly squeezed lemon juice.
- Cheese- I used Pecorino Romano cheese. But you could also use Parmesan cheese.
How I Made my Pasta
- First, I made my cavatelli and drained it.
- Next, I cooked the sauce and the veggies. Be sure to not overcook the veggies.
- Finally, I tossed together everything.
If you like cavatelli, you need to try this delicious Cavatelli with Snap Peas and Carrots.
Cavatelli with Snap Peas and Carrots
Cavatelli with snap peas and carrots in t a lemon butter sauce
Ingredients
- 2 tbsp. extra virgin olive oil
- 2 tbsp. unsalted butter
- 1 tbsp. minced garlic
- ⅙ tsp. crushed red pepper flakes
- 2 cups sugar snap peas, trimmed and halved
- 2 cups peeled carrots, peeled and thinly sliced
- 4 cups cooked cavatelli, kept warm
- 2 tbsp. lemon juice
- 2 tbsp. lemon zest
- 1 cup Pecorino Romano cheese, grated
Instructions
- In a large skillet, heat the oil and butter on low heat. Add the garlic and red pepper flakes and cook three minutes or until the garlic is soft. Add the peas and carrots and cook about four minutes or until the veggies are crisp tender.
- Add the cavatelli, lemon juice, lemon zest, and cheese. Toss until well combined.
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Homemade Fresh Ricotta Cavatelli
Homemade fresh ricotta cavatelli made in a cavatelli maker
Equipment
- 1 Cavatelli Maker
Ingredients
- 2¾ cups all purpose flour (330g)
- 1 tsp. kosher salt
- 16 ounces fresh ricotta cheese, well-drained
- 1 large egg
- 2 egg yolks
Instructions
- Whisk together the flour and kosher salt into a large mixing bowl. Mix together the rest of the ingredeints into a seperate bowl. Then, stir those ingredients into the flour. Stir until a ball of dough is formed. Empty it onto a floured board and knead for 8 minutes. Wrap it in plastic wrap and let it sit for an hour.
- Pull off a golf ball sized piece and roll it into a half inch wide flat rope. Dust it with flour. Feed it into the cavatelli maker. Put the cavaelli on a floured tray. Repeat with the rest of the dough.
- Bring a large pot of gently salted water to a boil. Boil the cavatelli, in four batches, until they float to the top. Drain well.
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