Herb Cavatelli with Buttered Vegetables
Ingredients
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Cavatelli pasta, fresh -- 1/2 lb
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Olive oil -- 1 tsp
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Tri-color cauliflower, florets, blanched -- 1 cup
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Carmellini beans, trimmed, blanched -- 1 cup
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Baby mixed squashes, blanched, halved -- 1 cup
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White wine, Chardonnay -- 1/4 cup
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Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as is -- 1 Tbsp
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Unsalted butter, room temperature -- 1/2 Tbsp
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Grana Padano cheese, grated -- 2 Tbsp
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Parsley, minced -- 2 Tbsp
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Lemon zest -- 2 Tbsp
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Toasted breadcrumbs -- 2 Tbsp
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Garlic, roasted, puréed -- 2 tsp
Preparation
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1Fill a 4-quart stockpot halfway with water and bring to a boil. Season boiling water with salt, lower heat to a simmer, then add pasta and stir frequently. Cook until al dente, about 1–2 minutes, and drain, reserving some of the water. Set aside.
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2While the pasta is cooking, in a large sauté pan over medium heat, add oil and heat until it shimmers in the pan. Carefully add cauliflower, beans, and squash and sear until caramelized, about 2 minutes. Deglaze with wine, reduce au sec (almost dry, add Vegetable Reduction, then add 3/4 cup of pasta water and mix well).
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3Turn off the heat, add strained pasta, butter, cheese, parsley, and lemon zest; stir to emulsify sauce. Thin with more pasta water if necessary. Season to taste.
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4In a small bowl, toss breadcrumbs and roasted garlic together. Season pasta with mixture.
Components
