The name of this pasta derives from the Italian “scavato”, meaning “indented” – no doubt a reference to their distinctive ridged and elongated form. Cavatelli originate from Molise, the youngest – and often most forgotten – Italian region, established only in 1963 after parting ways with neighbouring Abruzzo. Chewy and extremely versatile, cavatelli lend themselves to a variety of meat and vegetable sauces. In this dish, we’ve opted for the latter, with a delightfully lush and summer-evoking pesto. And whilst these winter months might seem very far removed from the warm days of summer, we think this dish serves as a wonderful – and timely – reminder of days spent outside, with sunshine in abundance.
What distinguishes this pesto from the classic Ligurian version is the addition of zucchini (courgette) and mint, both adding freshness. The use of chilli also marks a twist on the classic basil pesto found in the northern region of Liguria.
Allergens in BOLD & CAPITALIZED:
Durum WHEAT Semola, Water, Rice Flour
Zucchini & Mint Pesto (90g):
Courgette, Olive Oil, Vegetarian Italian Grated Cheese (MILK, Salt, Vegetarian Rennet), Basil, Mint, Garlic, Chilli, Salt, Black Pepper, Pine Kernels
Italian Grated Cheese (8g):
MILK, Salt, Rennet
Nutritional information is per 100g
Of which saturates 2.0g
Of which sugars 1.0g