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Fresh Cavatelli Pasta

with Sautéed Cabbage & Chestnut Breadcrumbs

Fresh Cavatelli Pasta with Sautéed Cabbage & Chestnut Breadcrumbs
Cook Time
15-25mins
Makes
2 Servings
Nutrition
Group 2
Est. 720 calories

Cavatelli gets its name from the “little hollow” at the center of this curled pasta: a perfect vehicle for sumptuous sauces. For tonight’s seasonal pasta dish, fresh cavatelli infused with the subtle flavor of pumpkin partners with tender sautéed cabbage—all wrapped up in a bit of delicately sweet mascarpone cheese. For a sophisticated garnish with a bit of crunch, we’re toasting panko breadcrumbs with rich, sweet chestnuts.

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the chestnuts. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the garlic.

Make the chestnut breadcrumbs:
2 Make the chestnut breadcrumbs:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium until hot. Add the chestnuts and cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the breadcrumbs and toast, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

Cook the cabbage:
3 Cook the cabbage:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Season with salt and pepper.

Cook the pasta:
4 Cook the pasta:

While the cabbage cooks, 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 ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta & plate your dish:
5 Finish the pasta & plate your dish:

Add the cooked pasta and ¾ of the reserved pasta cooking water to the pan. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. Add the mascarpone cheese; cook, stirring constantly, 30 seconds to 1 minute, or until combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the chestnut breadcrumbs and Parmesan cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the chestnuts. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the garlic.

2 Make the chestnut breadcrumbs:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium until hot. Add the chestnuts and cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the breadcrumbs and toast, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

Make the chestnut breadcrumbs:
Cook the cabbage:
3 Cook the cabbage:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Season with salt and pepper.

4 Cook the pasta:

While the cabbage cooks, 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 ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta & plate your dish:
5 Finish the pasta & plate your dish:

Add the cooked pasta and ¾ of the reserved pasta cooking water to the pan. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. Add the mascarpone cheese; cook, stirring constantly, 30 seconds to 1 minute, or until combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the chestnut breadcrumbs and Parmesan cheese. Enjoy!