Cucina Di Carla
Carla's Pasta
Carla’s Pasta Recipe for Cavatelli with Haricots Verts, Potatoes, and Basil Pesto

Cavatelli with Haricots Verts, Potatoes, and Basil Pesto

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Carla’s Pasta Recipe for Cavatelli with Haricots Verts, Potatoes, and Basil Pesto

Serving Size

4


Ingredients

1-2 Lbs Carla’s Pre-Cooked Frozen Cavatelli
 6-10 each Small Waxy Potatoes (Fingerling or Red Russet)
 ½ Lb Haricot Verts or Green Beans (cut into a 1’’ dice)
 2 Cups Carla’s Basil Pesto
 1 t Extra Virgin Olive Oil
 Grated Pecorino Romano Cheese
 Salt and Pepper to taste
 


Preparation


Execution

1. Bring 6-8 quarts of water to a boil. Season with salt if desired.
 2. Add 16-20 Carla’s Striped Butternut Squash Ravioli and simmer 3-4 minutes until pasta is tender and filling is hot.
 3. In a separate pan heat cream sauce until simmering.
 4. Strain pasta and add to sauce to coat thoroughly.
 5. Garnish with reserved crispy pancetta. For crispy leeks, slice leeks thinly and fry in oil.
 

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