Ingridients
Ricotta Cavatelli, Sugar Snap Peas, Chorizo, Blistered Tomatoes, Salsa Fuerte® Butter Sauce
Serves 4
400 grams Cavatelli Pasta
2 cups Sugar Snap Peas
16 Cherry Tomatoes, cut in ½ and broiled
1 cup Spanish Chorizo, Julienned
1 cup Chicken Stock
3 Tbsp Butter
3 tbsp Salsa Fuerte®
2 tbsp Chives, finely diced
½ Lemon Juiced
Basil
RICOTTA CAVATELLI
1000 gr Ricotta, Drained
1000 gr. 00 Pasta Flour
10 gr Salt
1 Whole Egg
Mix in Robot Coupe. Wrap in plastic and rest 1 hour.
Shape into cavatelli shape. Cook in simmering salted water until floats. About 2 minutes.
In large sauce pan add pasta, chicken stock, butter, lemon juice, Salsa Fuerte®. Toss with peas, chorizo, tomatoes, chives, add basil at end.