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Basil pesto cavatelli with kale chips

Freshly made cavatelli with homemade basil pesto & crispy kale chips

Ingredients

  • 150g warm water
  • 300g semolina flour
  • 60g pine nuts
  • 70g parmesan reggiano cheese
  • 80g sweet basil leaves
  • 150g olive oil
  • 1 clove garlic (w/o skin)
  • 1/2 tsp salt
  • 1l water (for boiling cavatelli)
  • 1 tsp salt (for boiling cavatelli)
  • 8pcs kale (leaves only)
  • oil to fry kale chips
  • 1 pinch sea salt

Method

Cavatelli:

  • Heat up water to 40deg & mix in semolina flour. Knead into a smooth dough (2mins if using thermomix). Let it rest in the fridge for 30mins.

Basil pesto:

  • Cut parmesan cheese into 2cm cubes. (15secs speed 10) or grate it till powdery.
  • Add in all other ingredients and blend for 20 secs speed 7.

Shape & cook cavatelli:

  • Cut a small piece of dough, roll into a long log and cut into small pieces. Use a palette knife or petty knife to press and push outwards.
  • Bring water and salt to boil, add in cavatelli & boil for 3-4mins or till pasta floats.

Crispy kale chips:

  • Heat up some oil till 180deg. Fry kale leaves for 10-20secs. Sprinkle with sea salt to taste.

Assembly:

  • In a fry pan, heat up some 1 tbsp olive oil, add in boiled cavatelli & pesto sauce. Give it a good toss.
  • Garnish with some kale chips & grated cheese.

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