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Executive chef David Codney is making a delicious pasta dish with homemade pesto.
Ingredients

Ingredients for Pesto

  • ½ cup toasted pistachio
  • 1 bunch parsley leaves
  • 1 cup olive oil
  • 1 clove peeled garlic
  • 1 lemon (zested)
  • 1 bunch basil
  • ½ cup parmesan
  • Fresh ground pepper

Ingredients for Pasta

  • 1 cup “00” Caputo flour
  • 1 cup semolina flour
  • ¼ cup olive oil
  • ½ cup water

Ingredients for Garnish (for pasta)

  • 1 oz jar sundried tomatoes, drained and sliced
  • 1 8 oz jar marinated artichoke hearts, quartered
  • Shaved parmesan

Cavatelli Pistachio Pesto - Home & Family

DIRECTIONS

1. FOR THE PESTO: In a food processor or blender add pistachio, garlic, lemon zest, pepper, parmesan and half of the olive oil. Blend until smooth. Slowly adding the rest of the olive oil. Once consistency is achieved, add basil and parsley last min and blend for 30 sec.

2. FOR THE PASTA: Mix in a large bowl and knead dough until smooth. Wrap in plastic wrap and let rest in refrigerator for at least 2 hours. Divide the dough into 4 equal portions. Roll one portion of dough out to a ¼-inch thickness. Cut the dough into ¾-inch strips. Cut each stirp into ½-inch rectangles. Using your thumb and a gnocchi board, drag each dough piece down the board and away from you. Place the finished cavatelli onto a tray lightly dusted in semolina flour. Allow the pasta to dry for 30 minutes before cooking. The pasta can also be dried and frozen for later use.

3. ASSEMBLY: Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2-3 minutes or until the pasta floats to the top. Spoon a generous portion of pesto into a bowl. Drain the pasta and toss in the pesto while still hot. Serve with an extra portion of pesto and garnish with sundried tomatoes, artichoke hearts and shaved parmesan.

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