Cavatelli pasta – one of the most suitable types of small pasta for cooking with sauces. Having the shape of small shells, they filled with sauce, and therefore tons of taste. Make pasta cavatelli in a light creamy butter sauce with melting Parmesan and lemon ricotta. A great addition to her tender green peas and a lot of greens in the form of spicy arugula, refreshing mint and basil. Excellent light vegetarian dish filled with summer tastes. Nutrition value of one serving: (total 4) Calories 530, total fat 30 g, saturated fat g, proteins 20 g., Carbohydrates 49 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr. cavatelli pasta (about 2 tablespoons)
- 2 tbsp. l olive oil + extra to drizzle
- 4 tbsp. l (60 gr.) Butter
- 1 tbsp. frozen green peas
- 1/4 Art. grated parmesan
- 0.5 tbsp. chopped arugula
- 1/3 Art. chopped fresh basil
- 1/4 Art. chopped fresh mint
- 1 tbsp. whole milk ricotta
- 0.5 tsp grated lemon zest
Recipes with similar ingredients: cavatelli pasta, peas, cheese parmesan, ricotta cheese, arugula, basil, mint
Recipe preparation:
- In a large pan, bring salted water to a boil. Add cavatelli pasta and cook as recommended on packaging. Cast separately 1.5 tbsp. pasta water, rest drain.
- In the same saucepan over moderate heat, heat the olive oil, 2 tbsp. l (30 gr.) Butter, 0.5 tbsp. water from under paste, 1 tsp. black pepper and green peas. Cook shaking the pan periodically until the peas are soft and oil does not melt, 2-4 minutes.
- Return the paste to the pan with the remaining 2 tbsp. l (30 gr.) butter, parmesan and 3/4 tbsp. water from the paste. Stir until creamy sauce, if necessary adding more remaining water. Add arugula, basil and mint. Put those pasta on plates.
- Combine ricotta and lemon zest in a small bowl, salt and pepper. Add ricotta to each serving of pasta. Sprinkle olive oil and pepper additionally.
