Best Cavatelli And Broccoli Or Asparagus Buddy Valastro Recipes

CAVATELLI WITH ASPARAGUS

Steps:

• Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
• Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.
• Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC

Steps:

• In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
• Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

CAVATELLI WITH BROCCOLI AND SAUSAGE

Steps:

• Fill large pot or Dutch Oven half way full of water and add salt if desired. When water is boiling add pasta, stir often, and cook to al dente. Set aside one cup of pasta cooking water before draining. Do not rinse pasta.
• Wash and dry broccoli, trim and peel stems, cut into florets.
• Over medium heat in large skillet, brown and mash ground sausage into bite size pieces. Transfer sausage to a large serving bowl and add broccoli, oil, garlic, and red pepper flakes to pan. Cook for approximately 3 minutes or until garlic is golden brown. Add chicken broth and cook another 3 minutes or until broccoli is tender.
• Add mixture to sausage that was set aside. Add reserved pasta cooking water as needed to add moisture. Season with salt and pepper to taste and add grated cheese if desired.

CAVATELLI AND BROCCOLI WITH CHICKEN

Steps:

• 1. Bring salted water to a boil in a stockpot.Place cavatelli in boiling water for about 5-7 minutes, (after 5 minutes, I add the frozen broccoli to the water and continue for two more minutes, or, you can blanch the broccoli for five minutes beforehand, drain and set aside.)You could also used a head of fresh broccoli florets for this dish if you like instead of frozen and do the same for the cooking method.Drain and place in a large serving bowl.
• 2. Meantime,season the chicken with italian seasoning and saute with garlic in a pan until cooked. cut the chicken into smaller pieces and add to the pasta and brocoli along with the olives, crushed red pepper, olive oil and salt to taste. Toss and serve with parmesan cheese.

CAVATELLI AND BROCCOLI

Steps:

• Saute garlic in 2 Tbsps butter.
• Add broccoli and mushrooms; stir fry until al dente.
• Add broth to cooled broccoli.
• Simmer on medium to medium low until the following steps are completed.
• Cook cavatelli as directed on back of package until done .
• Drain really well.
• Top with other 2 Tbsps of butter.
• Add cornstarch mixture to broccoli sauce and stir well to thicken.
• Pour over cavatelli and season with salt, pepper, and garlic salt.
• Stir well and add grated parmesan.
• ***To make in a crockpot; make the same way but put the cooked cavatelli in the crockpot and pour sauce over cavatelli. Cook on low for 2-4 hours.

CAVATELLI WITH MUSHROOM BUTTER SAUCE

Steps:

• Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
• Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
• Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
• Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
• Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
• Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
• To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

CAVATELLI WITH BROCCOLI

Steps:

• In large pot of boiling water, cook pasta 7-9 minutes, until tender. Drain reserving 1/4 cup pasta water, and place in large serving bowl; keep warm.
• Place large nonstick skillet over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add garlic and cook, stirring frequently, 30 seconds, until fragrant. Add broccoli; cook 3-4 minutes, until tender-crisp.
• Add broccoli mixture, basil and salt to pasta; toss, adding just enough of the reserved pasta water to moisten. Top evenly with cheese and pepper.

CAVATELLI & BROCCOLI WITH SHRIMP

Steps:

• Cook Cavatelli as directed.
• Take a large pot ( that you will be able to mix all ingredients together in) and spray with cooking spray, sauté garlic for a few minutes, add frozen broccoli and let cook a few more minutes, pour in 1 cup chicken stock and let cook on low heat till broccoli is tender and not frozen. Season with salt pepper and garlic salt.
• Add shrimp and let it warm through, add cooked cavatelli mix together and finally add parmesan cheese. Stir together; this will thicken the sauce....
• Serve and top with parmesan cheese and garlic salt.

CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA

Steps:

• Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
• Bring a large pot of generously salted water to a boil.
• Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
• Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
• Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.