Pasta Salad with Ricotta Salata and Broccolini

Ingredients

• 2  bundles broccolini 
• 4 servings coarse salt and pepper 
• 0.5 pound cavatappi pasta cooked (twists)
• 6 sprigs thyme leaves fresh
• 3 cloves garlic chopped
• 0.5 pint grape tomatoes halved
• 0.3 cup olive oil extra-virgin
• 0.3 pound wedge ricotta salata 
• 1  shallots chopped

Equipment

• bowl
• frying pan
• stove

Directions

1. Trim and discard the bottom 1/2-inch from the broccolini. Then cut the broccolini into 1-inch pieces. Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain.
2. Combine broccolini and pasta in a bowl.
3. Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes.
4. Pour warm oil over pasta and broccolini. Crumble ricotta salata over pasta.
5. Sprinkle the pasta with thyme, salt, and pepper, and toss to combine. Adjust seasonings and garnish salad with halved grape tomatoes.