The Dish: Cavatelli with Sicilian Trapanese Pesto from Nicholas Elmi at The Pump House

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

Roast tomatoes in the oven and chill.

Use the food processor to blend all ingredients together to make the pesto: tomatoes, almonds, cheese, olive oil, half cup of basil and garlic.

Boil Cavatelli for 3 and a half minutes.

In a sauté pan, add a tablespoon of olive oil and tablespoon of roasted garlic and cook on low until garlic is soft.

Add two tablespoons of starchy pasta cooking water and 2 heaping tablespoons of pesto.

Bring to a simmer and then add 1/2 a cup of raw cherry tomatoes, cut in half, the cooked pasta and some chopped basil.

Cook everything together for 30 seconds to a minute, then spoon into bowls. Finish with grated ricotta salata cheese or Parmigiano Reggiano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens