Cavatelli with Sautéd Arugula, Chestnuts and Garlic

Home made Cavatelli

Take about 1.5 to 2 cups flour in a chilled bowl or on a board. Make a well and add 2 egg yolks. Add water slowing until you can get a ball of dough. Shape into ball kneading for a short time and wrap in plastic wrap and let rest in frig. When ready to shape, add some flour onto your board and make a ton of little balls and then roll each one with the fork until they curl. Put into heavily salted boiling water, they will start to float when they are ready. 

• 1/2 lb. Freshly made Cavatelli (can use store bought)
• 1/2 Cup chopped roasted chestnuts
• 2 Cloves garlic chopped
• 3 Pats salted butter
• 3 Tablespoons olive oil
• 1 Bag Baby Arugula
• Salt & pepper to taste
• Shaved Parmesan for garnish
• 1/2 Fresh Lemon

While the pasta is cooking, add olive oil to a pan and saute the garlic and chopped chestnuts on medium to high heat for about 2 minutes or until garlic is aromatic. Lower the heat and add the Arugula and toss to coat. Put a lid on for about 5 minutes until the Arugula is wilted. Raise the heat and season with slat & pepper to taste. Add the butter and when the butter is melted, you are now ready to add your drained pasta (reserve 1/4 pasta water in case oyu need more moisture).

Plate and squeeze on lemon and garnish with shaved Parmesan.