Recipe of the Month
Cavatelli & Broccoli

A simple Pastosa classic! This dish requires very little prep time, making it easy for anyone to put together. Our fresh cavatelli is infused with Polly-O Ricotta cheese, giving the main ingredient of this plate its rich and flavorful texture. It's a good idea to have a large pot of salted water ready for boiling once you start the preparation process for the broccoli.

  • 1/3 cup extra-virgin olive oil.
  • 8 cloves of thinly sliced garlic.
  • 1/4 Tsp. red pepper flakes.
  • 1 head of broccoli.
  • 1 lb. fresh Cavatelli pasta.
  • Salt and Pepper, to taste.
  • 1/2 cup freshly grated Locatelli Romano cheese.

    1. Prepare broccoli by cutting off the florets and halving them.
    2. Coarsely chop the remaining stems and add them to the florets. Rinse and set aside.
    3. Heat the extra-virgin olive oil over a medium flame in a large sauté pan.
    4. Add the garlic and red pepper flakes; sauté until lightly golden (1-2 minutes).
    5. Add the broccoli; sauté and cover for 8-10 minutes (less time if you prefer it al dente).
    6. While the broccoli is sautéing, cook the cavatelli (see package instructions).
    7. Reserve one cup of pasta water and drain cavatelli and add to a large bowl.
    8. Toss pasta with broccoli mixture; add the reserved pasta water (if needed); add Locatelli Romano cheese and serve immediately.
    9. Enjoy!
Serves 4 to 6.