Spring Garlic Cavatelli with Dukkah Spiced Ricotta, Verjus Beurre Blanc, and Petite Spring Vegetables

Serves 4 to 6

5 cups semolina flour
2 ¾ cups hot water
1 ¾ teaspoons salt
Spring vegetables equal to 1 ½ pounds (1 bunch baby turnips, asparagus, Thumbelina carrots, sugar snap peas) cut into bite-size pieces
3 cloves garlic, minced
4 ounces ricotta
Dukkah spice* (this Egyptian nut and spice mix, fragrant with sesame seeds, nuts, fennel and cumin, can be made from scratch or found online or at Central Market)
Verjus beurre blanc**

Method: In a stand mixer, add semolina. Bring water and salt to a boil. Immediately pour water into mixer in a slow stream while running on low speed. Mix until a ball forms, then knead an additional 5 minutes. Remove from mixer and wrap up. Chill in fridge and reserve for later cutting.

After chilling, gently roll hunks of cavatelli dough with the back of a fork to create long noodles, dime-size in diameter. Cut into pieces the size of a fingernail and roll individually along the back of the fork to make ridges in each little dumpling. Bring a pot of salted water to boil. Drop the cavatelli in boiling water, stirring to avoid clumping together. Once they float, set a timer for 2 minutes, then remove and cool on an oiled baking sheet.

In a sauté pan, heat a small amount of oil of choice on medium heat. Add the carrots and turnips and sauté 12 minutes, stirring every few minutes. Add peas and asparagus and sauté another 4 minutes. Add cavatelli and minced garlic and toss to incorporate. Season with salt and pepper and transfer to a large serving dish. Ladle beurre blanc over the top and gently toss to coat. In a small bowl, mix ricotta with a few spoons of dukkah spice. Place a mound of ricotta atop the pasta or on the side to garnish individually.

*For dukkah spice mix: ¼ cup pistachios, 1 tablespoon each of pine nuts, coriander seeds and cumin seeds, one teaspoon each of cumin seeds and salt, ½ teaspoon black pepper, and olive oil to mix. In 350°F oven, toast nuts together for 5 minutes. On a separate sheet, toast seeds together for 5 minutes. Grind seeds in a food processor, then add nuts. Pulse till coarsely ground. Reserve and add olive oil when needed to make dip.

**For the verjus beurre blanc: In a medium pot, place a scant ½ cup verjus (or white wine vinegar), 1 garlic clove, smashed, 2 tablespoons minced shallot, 4 sprigs thyme, and 1 bay leaf. Bring to a boil and turn down to simmer. Reduce to a syrup consistency. Add ¼ cup heavy cream and reduce by half. Turn heat to low and slowly add ¾ cup cold, cubed, unsalted butter, whisking to emulsify between small batches. Finish with salt and strain. Keep in a warm area until needed.