Cavatelli with Pesto, Peas, and Ricotta Salata
Serves 2 to 4
It can’t always be springtime; so even though Allegretti makes this
dish using peas, fava beans, and sugar snap peas from the farmer’s
market, I came up with my own version that can be made year-
round using frozen peas, one of the few vegetables that actually
hold up to and sometimes—because they’re sweeter—improve
upon the fresh version. The key technique to this dish is the
creation of a liaison, an emulsion of chicken stock and butter. It
enrobes the cavatelli in a satiny coating that helps marry the pesto,
the peas, and the pasta. Even though fresh cavatelli isn’t
absolutely essential here (substitute a small dried pasta, if you
must), it certainly makes a big impact when you use it. If you
can’t find it fresh, try making it yourself.Kosher salt
4 tablespoons (½ stick) unsalted butter
1 cup chicken stock
1 pound fresh cavatelli (if you can find it at your local Italian
store) or 1 pound dried orecchiette
1 10-ounce bag frozen peas
½ to 1 cup pesto* (store-bought, or use Melissa Clark’s
recipe, without the cilantro)
Freshly ground black pepper