Spring Garlic Cavatelli with Dukkah Spiced Ricotta, Verjus Beurre Blanc, and Petite Spring Vegetable
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
- Serves 4 to 6
- 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)
- Verjus beurre blanc**
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