Cavatelli with Broccolini Pesto

Home-made Pasta for the Win.

Hello lovely people! If you thought I was done with summery dish, then you are totally wrong. Here I have a true vegetarian pasta dish – ‘Cavatelli with Broccolini Pesto’  that is simple, full of summer flavors and definitely a must try.

Nothing beats fresh home made pasta – it’s satisfying and therapeutic. If you haven’t tried making fresh pasta, then you must try it. In fact this cavatelli has literally 2 main ingredients and an extra flavoring. It’s that simple. Durum Flour + Water makes this amazing vegan pasta. No fancy machine required. How amazing is that! This was my first time making a vegan pasta and 1st time ever making cavetelli. And I absolutely enjoyed it. Made a big batch and saved some in freezer for later use. 

Vegeterian Pesto.

This recipe was inspired by Jamie Cooks an Italian cookbook by Jamie Oliver. The original recipe is cortecce with hot smashed broccolini, pecorino, garlic and anchovies. However I wanted to make it pure vegetarian, so I tweaked the recipe and made broccolini pesto with some basil and kalamata olives. Olives add a perfect amount of brininess that can substitute the anchovies. The coarse bits of smashed broccolini added a lovely crunch in the pesto.

Now if you wondering what cortecce is, it’s also called cavatelli meaning a “tree bark”. The little crevices in the pasta holds up the sauce beautifully. I also added lots of citrus zest in the pasta dough, to add that extra flavor. You could add dried or fresh herbs too for the flavor. 

Being a huge mushroom lover, I added different mushrooms (morels, chanterelles and shiitake) at the top as garnish and for the meaty ‘shroomy’ texture. You could use any or totally make without it. This cavatelli pasta with broccolini pesto is absolutely scrumptious as is. I am not vegan, but I did make this dish without cheese, so to add a meaty element and make it a bit fancy and more delicious, I added mushrooms. At the end I sprinkled some crushed pistachios, to add a nutty bite to the dish.  

Ending the Summer with Cavatelli Pasta with Broccolini Pesto.

Wow, can you believe this is my back to back broccoli recipe. Well, we love our greens a lot. And I am so not ready to let go the green season. Autumn is upon us. And I am so not ready for this transition. This transition phase especially after summer is the hardest for me. So before all the pumpkins appear, lets keep cooking all the greens. It might be true that sweater weather is also the pasta weather as there is nothing more comforting than a bowl of delicious pasta. So as I am trying to transition myself, and I assume you are too, make this Cavatelli pasta with broccolini pesto, as you enjoy the last few weeks of summer. 

I would love to hear from you if you go ahead and make this super delicious vegan/vegetarian pasta meal. Please share on my Facebook page or my Instagram and even tag me once you put it up on your page. Keep enjoying this beautiful end of summer season.

If you want to try another vegetarian pasta, that’s also a vegan pasta and one my favorites too, then check out Olive Pesto Pasta. Also if you want to try another broccoli deliciousness, then you’ll be amazed with this Broccoli Stuffed Pasta Shells in Spinach Sauce that I posted just a few weeks ago. A must try!! 

5 from 3 votes

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Cavatelli with Broccolini Pesto

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

This Cavatelli with broccolini pesto is a super simple and flavorful vegetarian pasta dish. Home made pasta can't get better than this. The olives in the pesto adds a perfect amount of brininess and the dish is topped with pistachios to give it an edge. It is simple but scrumptious!

Course: Main Course, pasta

Cuisine: Italian

Keyword: vegetarian pasta, cavatelli, Broccolini pesto, vegetarian pesto

Servings: 4 people

Ingredients

For The Cavatelli pasta

• 3 cups durum wheat flour or fine semolina flour
• 3/4 cup +5 tsp warm water
• 1 tbsp lemon zest

For Broccolini Pesto

• 14 oz (396 grams) broccolini
• 2 -3 cloves garlic, thinly sliced
• 2 tsp lemon zest
• 1/2 tsp chili flakes
• 1/4 tsp black pepper powder
• 2.5 oz (70 grams) kalamati olives
• 1.5 oz (42.5 grams) parmesan cheese (if making it vegan then don't use the parmesan)
• 0.5 oz (15 grams) basil leaves
• 4 tbsp olive oil
• 1 shallot, sliced
• 1 lemon juice
• salt to taste
• 1/2 cup mushrooms (optional)
• 1 tbsp pistachios, crushed

Instructions

For The Cavatelli pasta

1. Place the flour on a clean surface, preferably large wooden board, and make a well in the center. 

2. Start adding water little by little in the well, and using a fork combine the water and flour together. If the dough feels too dry, add more water 1 tsp at a time. And if it feels too wet then don't add any more water.

3. Knead the dough for about 8-10 minutes till it's smooth. Cover with cling wrap and let it rest for 10-15 minutes before shaping.

To Shape Cavatelli Pasta:

1. Take small pea size balls of the dough and using hands, roll them into long, thin cylindrical/sausage shapes.

2. Using 3 fingers, lay them on top of the cylindrical log, then press down gently and drag the pasta back towards you to curl and create the crevices. Gently flicker the pasta off your fingers to avoid squishing. if the dough sticks to your fingers, then flour your fingers before creating the shape.

3. You can store this pasta in freezer bags and freeze them for later use.

For Broccolini Pesto

1. Trim the broccolini, halving and large stalks lengthwise so they all cook evenly.

2. Put heavy bottom pan on medium heat with 2 tbsp olive oil. Add garlic, and sauté for few seconds. Add the zest, broccolini, salt, pepper, and chili flakes.  Sauté for 1-2 minutes. Then add a splash of water in the pan to cook the broccolini and prevent it from getting burnt. Cover the pan, and cook for 8 minutes until the broccolini is slightly tender but still crunchy. 

3. Add the olives, basil leaves, and give it a quick mix. Take the pan off the heat. Put this broccolini mix in a food processor. Keep the pan aside. Add juice of 1 lemon and pulse for few seconds. You want the pesto to be course and not mushy. Drizzle olive oil and give it a mix.

4. If you are not vegan then you can add parmesan cheese, but if you want to keep it vegan, then skip this step. This broccolini pesto is ready and can be stored in refrigerator for couple of days or in Freezer for few weeks.

For Cavatelli Pasta with Broccolini Pesto

1. Boil a big pot of water and salt generously. Cook the pasta in boiling water for 4-5 minutes until al-dente. Strain the pasta and save 1/4 cup pasta water.

2. Heat the same pan in which you cooked broccolini, and add the olive oil. Then add the shallots and sauté for 2-3 minutes until translucent.

3. Add the pasta, pesto and very little pasta water to the pan. Add more water if required. Cook for 1 minute. Take off the heat. Sprinkle parmesan cheese before serving if you like. Top the dish with crushed pistachios.

4. If you want to top it off with mushrooms, then sauté different mushrooms in a pan and place them on top of the pasta just before serving. 

Recipe Notes

This could be vegan if you don't use parmesan cheese. I made it without cheese. You could add vegan cheese if you like.