The “cavati col buso” with pistachio pesto is a fabulous first course. It is prepared in just a few minutes and is very creamy and super tasty!
Grandma Maria’s pasta always has its own magic… It may be her skill or the love she puts into preparing it, or the fact that making “cavati col buso” has always involved the whole family!
Are you wondering what the “buso” is? It is a steel stick that allows you to make perforated pasta!
Let’s see together how it is prepared:
Ingredients for about 4 persons:
- 1 kg of durum wheat semolina
- 1 egg
- Water (as required)
- EVO oil
- Sift the durum wheat semolina over a plain surface and form a hole in the center.
- Add the egg, Vardaro EVO oil, salt and water (lukewarm) and mix until the mixture is homogeneous, smooth and soft.
- Cover with a cloth and cut a piece of dough. Use your hands to form finger-thick “snakes”.
- Cut the serpentello of pasta into 2cm long chunks and pierce each chunk with the “buso” (as in the photo).
- Sprinkle the pasta with semolina and let it dry on a table for a couple of hours.
Cavati col buso with pistachio pesto
- 350 gr Cavati
- 1 knob of butter
- 100 gr pistachio pesto
- 250 gr burrata
- Fill a saucepan with water and bring it to a boil. In the meantime, finely chop the onion.
- In a pan, over low heat, melt the knob of butter and brown the onion.
- Pour the pistachio pesto, stir and cook for about 10 minutes, stirring frequently. Then, turn off the heat.
- When the water is boiling, pour the pasta into the saucepan and add salt to taste.
- Drain the pasta as soon as it is ready, leaving a little amount of cooking water.
- Pour the pasta into the pan with the pesto and mix.
- Serve the portions of pasta by placing a slice of burrata cut into cubes on the bottom of each plate.
Related recipes: Busiate con pesto alla trapanese