The cavatelli with arugula and almond pesto is a fresh and tasty first course, ideal for these summer days.
The arugula and almond pesto is a simple but flavorful dressing. The taste of sweet southern almond blends with the pungent flavor of arugula creating a harmony of flavors. This pesto, from La Dispensa della Casalinga, is crafted artisanally and comes from Campania.
Like the fantastic long and concave-shaped cavatelli, which easily collect the pesto. Made with flour, water, and durum wheat semolina, sourced from Puglia. Hence all Italian and, I repeat, artisanal products.
Easy and quick to prepare, we can have a truly tasty and appetizing first course in a short time.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing cavatelli with arugula and almond pesto
- 1 package arugula and almond pesto
- 14 oz cavatelli
- 11 oz cherry tomatoes
- to taste taggiasca olives
- to taste extra virgin olive oil
- to taste fine salt
- 3 cloves garlic
- to taste arugula
Tools
- 1 Pot
- 1 Frying pan
- 1 Colander
- 1 Slotted spoon
- 1 Wooden spoon
Steps for preparing cavatelli with arugula and almond pesto
To prepare the delicious cavatelli with arugula and almond pesto, start by thoroughly washing the cherry tomatoes and cutting them in half.
Meanwhile, in a non-stick frying pan, add the extra virgin olive oil and garlic cloves and sauté until golden. Then, remove the garlic—be careful not to burn it, as it will taste bitter—and add the cherry tomatoes, season with salt, cover and cook for about 7-8 minutes, turning them occasionally and gently with a wooden spoon.
Meanwhile, in a pot , place water for cooking the pasta, then turn on the stove and bring to a boil. Once it boils, add the coarse salt and drop in the cavatelli. Cook for 12 minutes, from when the water returns to a boil, over medium heat. Occasionally stir with a slotted spoon, and when done, drain with a strainer. Then, add the cavatelli to the pan with the cherry tomatoes and sauté for a minute.
Finally, add the fantastic vegan arugula and almond pesto, taggiasca olives, and a few arugula leaves. Mix well so that the dressing is evenly distributed over the pasta, drizzle with some excellent extra virgin olive oil and serve… enjoy!
Notes and Tips
For more flavor, you can add parmesan flakes. The cavatelli with arugula pesto are also excellent cold.
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