n a small bowl, whisk the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 minutes. Sprinkle with the ricotta salata just before serving.
nutrition information (per serving)-
Calories (kcal)- 800; Fat (g)- fat g 33; Fat Calories (kcal)- 300; Saturated Fat (g)- sat fat g 11; Protein (g)- protein g 24; Monounsaturated Fat (g)- 18; Carbohydrates (g)- carbs g 99; Polyunsaturated Fat (g)- 3; Sodium (mg)- sodium mg 790; Cholesterol (mg)- cholesterol mg 45; Fiber (g)- fiber g 5;
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