Cavatelli Primavera

Ingredients

• 1 small bunch arugula packed trimmed ()
• 12 large asparagus trimmed peeled cut into 1/2-inch diagonal slices ( 2 cups)
• 0.3 cup torn basil leaves fresh
• 16 ounce nana's cavatelli homemade
• 1  garlic clove with the side of a knife
• 3 tablespoons olive oil extra-virgin
• 8 servings pepper freshly ground to taste
• 6 ounces wedge ricotta salata sliced
• 8 servings salt to taste
• 2 cups cherry tomatoes red yellow halved

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Boil a large pot of salted water; add homemade cavatelli carefully, and cook, uncovered, 5 minutes or until pasta is almost tender, stirring gently. Stir in asparagus, and cook 2 minutes or until crisp-tender. Set a large, shallow pasta bowl in the sink; place colander in the bowl.
2. Pour pasta and asparagus into the colander to drain, reserving 1/4 to 1/2 cup cooking water. (This also warms the serving bowl.)
3. Heat oil and garlic in a large, deep skillet over medium-low heat 1 minute. Reduce heat to low, and cook 5 minutes, being careful not to brown garlic. Turn off heat. Stir in tomato and basil; discard garlic. Spoon pasta and asparagus into skillet; stir gently over medium heat 2 minutes or until combined.
4. Add reserved pasta liquid, a little at a time, as needed to moisten pasta.
5. Pour water out of serving bowl; wipe dry, and fill with pasta.
6. Add cheese and arugula; toss to combine.
7. Add salt and pepper, and serve immediately.
8. *For testing purposes, we used Precious Brand whole milk ricotta. If ricotta isn't available, substitute with a mild feta or Pecorino Romano.