Spring Garlic Cavatelli with Dukkah Spiced Ricotta, Verjus Beurre Blanc, and Petite Spring Vegetable

Name: Spring Garlic Cavatelli with Dukkah Spiced Ricotta, Verjus Beurre Blanc, and Petite Spring Vegetable
Ingredients: 5 cups semolina flour; 2 ¾ cups hot water; 1 ¾ teaspoons salt; Spring vegetables equal to 1 ½ pounds (1 bunch baby turnips, asparagus, Thumbelina carrots, sugar snap peas) cut into bite-size pieces; 3 cloves garlic, minced; 4 ounces ricotta; Dukkah spice* (this Egyptian nut and spice mix, fragrant with sesame seeds, nuts, fennel and cumin, can be made from scratch or found online or at Central Market); *For dukkah spice mix: ¼ cup pistachios, 1 tablespoon each of pine nuts, coriander seeds and cumin seeds, one teaspoon each of cumin seeds and salt, ½ teaspoon black pepper, and olive oil to mix; Verjus beurre blanc**

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Spring Garlic Cavatelli with dukkah spiced ricotta, verjus beurre blanc, and seasonal veggies—delicate pasta paired with aromatic spices and a zesty sauce. Perfect for spring dining.

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Ingredients

5 cups semolina flour
2 ¾ cups hot water
1 ¾ teaspoons salt
Spring vegetables equal to 1 ½ pounds (1 bunch baby turnips, asparagus, Thumbelina carrots, sugar snap peas) cut into bite-size pieces
3 cloves garlic, minced
4 ounces ricotta
Dukkah spice* (this Egyptian nut and spice mix, fragrant with sesame seeds, nuts, fennel and cumin, can be made from scratch or found online or at Central Market)
*For dukkah spice mix: ¼ cup pistachios, 1 tablespoon each of pine nuts, coriander seeds and cumin seeds, one teaspoon each of cumin seeds and salt, ½ teaspoon black pepper, and olive oil to mix
Verjus beurre blanc**