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Chilled Cavatelli Salad With Roasted Tomatoes and Fava-Bean Pesto
Provided by: Chef Akhtar Nawab
Ingredients2 lbs. cavatelli
½ cup salt
10 heirloom tomatoes, blanched and peeled (you can also leave the tomatoes raw; if good heirlooms aren't available, cherry tomatoes will work)
6 garlic cloves
4 sprigs thyme
10 tbs. olive oil
3 cups peeled fava beans, blanched for two minutes
1 cup grated Pecorino cheese
InstructionsBring a large pot of water to a boil; add the salt, then the pasta. Cook until just tender, about 8 minutes. With a sieve, remove the pasta to a large tray; toss with 1 tablespoon of olive oil and leave to cool.
Slice the peeled tomatoes in half and place on a large baking sheet. Drizzle with 4 tablespoons of the olive oil, the thyme sprigs, and 4 crushed garlic cloves. Place in a 200-degree oven and roast for about 2 hours. Remove the tomatoes to a cutting board and roughly chop. Move the tomatoes to a bowl.
Place the fava beans, cheese, and remaining garlic in a food processor. Process with the blade pulsing so there is some texture to the fava beans. Add the pesto to the tomatoes in the bowl, then add the cooled pasta, and toss together. Add the rest of the olive oil and toss again. Season with salt and pepper. Refrigerate. If making salad the day ahead, take it out of the refrigerator an hour or so before your guests arrive in order to bring it to room temperature.(Published 2009)