Cavatelli Primavera

• 12 large asparagus, trimmed, peeled, and cut into 1/2-inch diagonal slices (about 2 cups)
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, bruised with the side of a knife
• 2 cups red and yellow grape or cherry tomatoes, halved
• 1/4 cup torn fresh basil leaves
• 1 wedge (about 6 ounces) ricotta salata, sliced*
• 1 small bunch arugula, long stems trimmed and leaves torn into pieces (about 1 1/2 cups, packed)
• Salt, to taste
• Freshly ground pepper, to taste

1. Boil a large pot of salted water; add homemade cavatelli carefully, and cook, uncovered, 5 minutes or until pasta is almost tender, stirring gently. Stir in asparagus, and cook 2 minutes or until crisp-tender. Set a large, shallow pasta bowl in the sink; place colander in the bowl. Pour pasta and asparagus into the colander to drain, reserving 1/4 to 1/2 cup cooking water. (This also warms the serving bowl.)
2. Heat oil and garlic in a large, deep skillet over medium-low heat 1 minute. Reduce heat to low, and cook 5 minutes, being careful not to brown garlic. Turn off heat. Stir in tomato and basil; discard garlic. Spoon pasta and asparagus into skillet; stir gently over medium heat 2 minutes or until combined. Add reserved pasta liquid, a little at a time, as needed to moisten pasta.
3. Pour water out of serving bowl; wipe dry, and fill with pasta. Add cheese and arugula; toss to combine. Add salt and pepper, and serve immediately.
4. *For testing purposes, we used Precious Brand whole milk ricotta. If ricotta isn't available, substitute with a mild feta or Pecorino Romano.

extravirgin olive oil, garlic, red, basil, ricotta salata, arugula, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/cavatelli-primavera (may not work)