5 cavatelli with and arugula Recipes

homemade cavatelli or 1 (16-oz) package commercial cavatelli, asparagus, trimmed, peeled , and cut into 1/2-inch diagonal slices (about 2 cups), extra-virgin olive oil, garlic clove, bruised with the side of a knife, red and yellow grape or cherry tomatoes, halved, torn fresh basil leaves, ricotta salata, sliced, arugula, long stems trimmed and leaves torn into pieces (about 1 1/2 cups, packed), salt , to taste, freshly ground pepper , to taste

fennel seeds, smoked paprika, golden brown sugar, dried crushed red pepper, boneless pork shoulder (boston butt) or wild boar, excess fat trimmed, vegetable oil, low-salt chicken broth, cavatelli , campanelle, or tubular pasta (such as penne), butter, garlic cloves, peeled, pressed, diced plum tomatoes (preferably organic ; about 14 oz), arugula (preferably organic ; about 8 oz), coarsely crumbled soft fresh goat cheese (about 6 oz), divided

sliced bacon , cut crosswise into 1/2-inch strips, onion, chopped, canned crushed tomatoes (1 15-oz can), salt, fresh-ground black pepper, frozen cavatelli, arugula, stems removed , leaves torn in half (1 2-oz bunch), grated parmesan

extra virgin olive oil, chopped imported black olives (such as gaeta or kalamata), fresh lemon juice, more to taste, garlic cloves, finely chopped, fresh thyme, fresh ground black pepper, cayenne, more to taste, cavatelli, arugula, rinsed, dried well, and coarsely chopped (about 8 oz.), grated ricotta cheese (about 7 oz.) or 1 cup feta (about 7 oz.)