Sort ingredients
orionevolution
QR Code
Listen
Pdf
Fill a large pasta or soup pot with four quarts cold water and add 1 tablespoon fine salt. Cover and bring to a rolling boil.
Meanwhile, in a large saute pan, heat the olive oil; and add the pancetta, garlic, and walnuts. With a metal spatula, turn often as the pancetta begins to crisp and the garlic and walnuts begin to toast. Add the greens, toss a few times, until they just begin to wilt, and then remove from the heat (but keep warm).
When pasta water is boiling rapidly, add cavatelli. After cavatelli float to the top of the water, boil for 2 minutes.
Scoop cavatelli from the water with a sieve and add to the sauté pan, along with ½ cup of the hot pasta water.
Return pan to the heat, and saute for a minute or so, tossing the cavatelli to mix with the other ingredients. Season to taste with salt and pepper.
Scoop the cavatelli onto a serving platter or into individual wide-rimmed pasta bowls, and garnish with the feta or goat cheese if using.
Serve immediately.