Creamy Roasted Red Pepper & Pesto Cavatelli

Creamy RRP & Pesto Cavatelli

​Prep Time: 20 + Min
Cook Time: 25 - 30 Min

Yields: 4 Servings

What You Need

• 3 Tbsp. EVOO
• 1 Tbsp. Pepperoncini In Oil
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 1 C Roasted Red Peppers, diced
• 1 C White Wine ( I used a local Ontario Pinot Grigio)
• 1 1/2 C Whipping Cream, room temp
• 400g Dry Cavatelli Pasta
• My Perfect Pesto

www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

• 1/2 C Grana Padano, finely shredded
• 3 Tbsp. Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• GARNISH - Fresh Basil, Grana Padano, Pepper Flakes

Directions

• If you're making my pesto recipe, do so as the first step and leave it covered in the fridge. Alternately, open up a jar of your fave store-bought brand and move on to the next step!
• Bring a large pot of cold, generously salted water to a boil and leave covered. Ideally, you'll do your prep while you wait for the water to boil!
• Begin heating the EVOO, pepperoncini, and garlic, in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute before adding the onion, roasted peppers, and a generous hit of both salt & pep. Let the veg cook for about 8 - 10 minutes, reducing the heat if needed to avoid browning. Cook until soft. Pour in the wine, season with more salt, and let the wine simmer off until reduced by about half. This should take 4 - 5 minutes. 
• Pour in the room temperature cream and wait for the sauce to start boiling. Reduce your temp to a simmer, season with a good pinch of salt, and simmer while your pasta cooks. Add the cavatelli to the boiling water and cook about a minute and a half less than al dente so we can finish our pasta in the creamy sauce.​

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• Strain the pasta directly in to the creamy skillet, leaving your pot of pasta water on the stove. You might initially worry about the amount of sauce, but don't. The sauce will continue to reduce and thicken with the noodles. Continue to stir and cook until the sauce is nice & creamy, and your noodles are just right. Taste them often to avoid overcooking.
• Once you're ready, turn off the heat to the skillet. Add the entire batch of pesto (or to taste), the grana padano, fresh parsley, and a small ladle of your pasta water. Start tossing until everything is creamy and combined. Taste and adjust your salt / pepper if needed / desired.
• Cover the skillet for 5 mins off the heat. For service, serve up your portions and garnish with some fresh basil, heaps of grana padano, and some pep flakes for an extra kick. ENJOY!
• Any leftovers can be packed up in an airtight container for 4 days.

HAPPY VEG