CAVATELLI WITH FRESH HEIRLOOM TOMATO AND LEMON-HERB BATTUTO

Serves four

½ small lemon, ends trimmed and seeds removed, finely minced ½ small shallot, finely minced 2 stems green garlic, white and light green parts only, finely minced ¼ cup finely chopped parsley leaves 2 tbsp. finely chopped mint leaves ½ tsp. crushed red pepper flakes

cup extra virgin olive oil 3 1 tsp. sea salt Dash of fresh ground black pepper 2 lbs. heirloom tomatoes (about 2-3 large), cored, seeds removed and roughly chopped ¼ cup fresh basil leaves, torn into bite-sized pieces, plus more for garnish ¾ cup grated Pecorino Romano cheese 1 lb. fresh cavatelli pasta 1. Combine lemon, shallot, and green garlic on a cutting board and mince into a fine paste. Combine in a mixing bowl with parsley, mint, red pepper flakes, olive oil, sea salt, black pepper and tomatoes. Cover with plastic wrap and set aside to marinate, 2-3 hours. 2. Just before service, bring a large pot of salted water to boil. Add cavatelli and cook according to package instructions, until just al dente. Strain. 3. Meanwhile, gently fold ¼ cup torn basil leaves and ½ cup grated Pecorino Romano into tomato mixture. Toss with pasta. 4. Serve in bowls and garnish with extra cheese and basil.