Fresh Cavatelli & Broccoli

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the carrots and quarter lengthwise, then halve crosswise. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the broccoli into bite-sized florets. Peel and mince the garlic. Roughly chop the walnuts.

Place the carrots on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the juice of 2 lemon wedges; carefully toss to coat and season with salt and pepper to taste. Set aside in a warm place.

While the carrots roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Add the garlic and half the butter; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water and cook, stirring occasionally, 5 to 6 minutes, or until the broccoli has softened and the water has cooked off. Turn off the heat and stir in the mascarpone cheese; season with salt and pepper to taste.

Once the broccoli has cooked for about 10 minutes, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

To the pan of cooked broccoli, add the cooked pasta, remaining butter and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until coated. Add the lemon zest and the juice of the remaining lemon wedges; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water.) Turn off the heat. Season with salt and pepper to taste.

To make the dressing, place the vinegar in a bowl; slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Just before serving, in a large bowl, combine the roasted carrots, arugula and walnuts; season with salt and pepper. Add enough of the dressing to coat (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish and top with the goat cheese. Divide the finished pasta between 4 dishes. Garnish with the parmesan cheese. Serve with the salad on the side. Enjoy!