Herb Pistachio Gremolata Cavatelli Pasta Salad

 Make the Ricotta Cavatelli Dough:

• In a large bowl, combine ricotta, eggs, and a pinch of salt. Mix until smooth.

• Gradually add flour, starting with about 2½ cups, mixing with a fork or your hands.

• Add more flour as needed until a soft, slightly tacky dough forms. It should not stick heavily to your hands.

• Transfer the dough to a lightly floured surface. Knead gently for 2–3 minutes until smooth.

• Wrap in plastic wrap or cover with a bowl. Let it rest for 20–30 minutes at room temperature.

2. Shape the Cavatelli:

• Cut off a piece of dough. Roll it into a long rope about ½ inch thick.

• Cut into ¾–1 inch pieces using a sharp knife. For a rustic shape, leave as-is or gently press each piece once with the flat side of the knife to create a slight indentation.

• Place shaped cavatelli on a floured tray. Continue until all dough is used.

3. Make the Herb Pistachio Gremolata Sauce:

• Roughly chop pistachios by hand or pulse in a food processor until coarsely chopped—not too fine; you want texture.

• In a bowl, combine pistachios, chopped herbs, garlic, lemon zest, and Parmesan.

• Add lemon juice and drizzle in olive oil. Stir to combine until loose but chunky; adjust oil as needed.

• Season generously with salt and red pepper flakes to taste.

4. Cook the Cavatelli & Assemble:

• Bring a large pot of salted water to a boil.

• Cook cavatelli until they float, plus 1–2 minutes. Drain and reserve a bit of pasta water if needed.

• Toss hot pasta with the herb pistachio gremolata sauce. Add a splash of pasta water if you’d like a looser texture.

5. Serve warm or let it sit at room temperature as a pasta salad. Both ways are fresh, bright, and full of flavor.