Cavatelli with a Creamy Broccoli Sauce
  • 17 oz pkg dried cavatelli
  • 2 broccoli crowns, large stems removed
  • 4 cloves garlic, rough chopped
  • 4 Tbsp olive oil
  • 1 cup mascarpone cheese
  • ¼ cup pecorino cheese
  • plenty of pepper
  • salt
  1. Get a big pot of water boiling. Cut the broccoli into florets. Cook in salted water until just tender and still a nice bright green. Strain and set aside leaving the water in the pot.
  2. Add he cavatelli to the same pot and cook to al dente.
  3. While the pasta is cooking add the olive oil and garlic to a small sauté pan and cook until just softened.
  4. Add the broccoli and garlic oil into a food processor. Pulse until smooth.
  5. Pour the broccoli into a large bowl and stir in the mascarpone and pecorino cheeses. Season with salt and pepper to taste. There should be about 2½ cups of filling.
  6. Toss in the drained pasta to coat.
Recipe by LeMoine Family Kitchen at