Cavatelli with Leeks and Walnuts

Cavatelli with Leeks and Walnuts

Cavatelli with Leeks and Walnuts — Serves 4

1 lb. Cavatelli (freshly made and available at Dough on Main)
1/2 cup Olive Oil
3 large Leeks, white and green parts finely sliced
1 cup Flat Leaf Parsley, roughly chopped or torn
1 cup freshly toasted Walnuts
3/4 cup fresh Parmesan
Sea Salt
Freshly ground Black Pepper

Toast Walnuts by laying flat on a baking sheet and cooking in a 350°F oven for 5 to 7 minutes or until fragrant. Remove and let cool. Can be stored in a sealed container for a few days.

Fluff Cavatelli and stir into a large pot of boiling salted water with a teaspoon of Olive Oil added. (Use about 6 quarts of water for 1 pound of pasta.) Fresh pasta takes considerably less time to cook than dried, usually 1 to 3 minutes after the boil returns, so watch it carefully. To test, remove a noodle with tongs or a long-handled fork and take a bite. Drain and reserve 1 cup of the pasta cooking liquid.

Meanwhile, warm Olive Oil in a large skillet over low heat. Add Leeks with Sea Salt and Pepper, braising and stirring until Leeks are soft (5 to 7 minutes). Toss in Cavatelli, Parsley, half of cooking liquid and the Parmesan Cheese. Cook approximately 2 to 3 minutes, thinning with remaining cooking liquid as needed to create pasta sauce. Separate into 4 servings and sprinkle with toasted Walnuts. Serve immediately.

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