Fresh Ricotta Cavatelli With Pea Sprout Pesto Recipe

Recipe By Slurrp

Fresh Ricotta Cavatelli with Pea Sprout Pesto is a delightful and light pasta dish that combines homemade ricotta cavatelli with a vibrant and flavorful pea sprout pesto. The ricotta cavatelli are tender and pillowy, while the pea sprout pesto adds a fresh and slightly sweet taste. This dish is perfect for spring and summer, and can be enjoyed as a main course or a side dish.

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Ingredients for Fresh Ricotta Cavatelli With Pea Sprout Pesto Recipe

  • as needed For The Ricotta Cavatelli
  • 1/2 cup Fresh Ricotta Cheese
  • 1/2 cup All Purpose Flour
  • 1/2 Large Egg
  • 1/4 teaspoon Salt
  • as needed
  • as needed For The Pea Sprout Pesto
  • 1 cup Pea Sprouts
  • 1 cloves Cloves Garlic
  • 0.13 cup Grated Parmesan Cheese
  • 0.13 cup Pine Nuts
  • 1/2 tablespoon Lemon Juice
  • 0.13 cup Olive Oil
  • as needed
  • as needed For Serving
  • as per your need Grated Parmesan Cheese
  • as required Additional Pea Sprouts For Garnish

Directions: Fresh Ricotta Cavatelli With Pea Sprout Pesto Recipe

Cooking Directions

  • STEP 1.In a large mixing bowl, combine the ricotta, flour, egg, and salt. Mix until a dough forms.
  • STEP 2.Divide the dough into small portions and roll each portion into a long rope. Cut the rope into small pieces to form the cavatelli.
  • STEP 3.Bring a large pot of salted water to a boil. Cook the cavatelli until they float to the surface, about 2-3 minutes.
  • STEP 4.Meanwhile, prepare the pea sprout pesto by blending together the pea sprouts, garlic, Parmesan cheese, pine nuts, lemon juice, and olive oil until smooth.
  • STEP 5.Drain the cooked cavatelli and toss with the pea sprout pesto. Serve hot and garnish with additional Parmesan cheese and pea sprouts, if desired.

Cooking Tips

  • Make sure to use fresh ricotta for the best flavor and texture.
  • If the dough is too sticky, add a little more flour. If it's too dry, add a little more ricotta.
  • You can make the cavatelli in advance and freeze them for later use. Just make sure to dust them with flour before freezing to prevent sticking.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the cavatelli in a saucepan over low heat, adding a splash of water or olive oil to prevent drying out.
  • Serve the fresh ricotta cavatelli with pea sprout pesto as a main course with a side salad, or as a side dish alongside grilled chicken or fish.
Nutrition
value
1985
calories per serving
162 g Fat78 g Protein64 g Carbs10 g FiberOther

Current Totals

  • Fat
    162g
  • Protein
    78g
  • Carbs
    64g
  • Fiber
    10g

MacroNutrients

  • Carbs
    64g
  • Protein
    78g
  • Fiber
    10g

Fats

  • Fat
    162g

Vitamins & Minerals

  • Calcium
    1920mg
  • Iron
    13mg
  • Vitamin A
    697mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    459mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    97mg
  • Vitamin E
    21mg
  • Copper
    2mcg
  • Magnesium
    278mg
  • Manganese
    7mg
  • Phosphorus
    1401mg
  • Selenium
    79mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp