Lunchbreak: TWO chef Kevin Cuddihee makes cavatelli with spring vegetables

Midday News
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Data pix.
Kevin Cuddihee

TWO Restaurant and Bar
1132 W. Grand Avenue
(312) 624-8363


1 lb. cavatelli (either homemade or store bought)
8 asparagus spears cut into small pieces
1 cup wild mushrooms  (depends on size of mushroom, but you could slice them)
2 Tablespoon butter
1/2 cup pesto
3 packages of basil
1/4 cup toasted pecans
1/2 cup extra virgin olive oil
2 cloves of garlic
1 cup grated parmesan cheese
salt and pepper

Toast pecans on a sheet tray for 10 minutes at 350 degrees and set aside to cool. Rough chop garlic and place in bowl of a food processor. Puree garlic, basil, and olive oil, add cheese and pecans last and pulse until combined, season with salt and pepper to taste.  Set pesto aside. Bring 6 quarts of water to a boil and season with salt. When water is at a rapid boil, add cavatelli. In a large sauté pan melt butter over medium heat, add mushrooms and asparagus and continue cooking over medium heat while pasta cooks.   When pasta is cooked to desired doneness, drain pasta and add to pan with asparagus and mushrooms. Remove pan from heat and add pesto.  Toss pasta, asparagus, and mushrooms to combine.  Season with salt and pepper to taste.  Serve immediately and garnish with fresh parmesan cheese


Puppy Chow Recipe

1 box crispix cereal

2 cups milk chocolate chips

2 cups creamy peanut butter

2 cups powdered sugar

Melt chocolate and peanut butter in a double boiler over low heat.  When mixture has melted gently toss Crispix.  In a clean, unscented garbage bag place 2 cups of powdered sugar, add cereal-chocolate/peanut butter mixture.  Gently toss to coat.  Transfer to a 1 gallon freezer bag and freeze.  Serve frozen


Latest News

More News