Cavatelli With Arugula & Ricotta Salata

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
  • Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
  • Drain it well and return it to the pan.
  • Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
  • Let sit until the arugula has wilted, about 3 minute.
  • Sprinkle with the ricotta salata just before serving.
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