Cavatelli with Lemon Almond Pesto

1. Combine all pesto ingredients in a food processor, blend until smooth. Carefully pour into a freezer bag. Seal the bag flat, pressing pesto into all free space and trying to remove as much air as possible. Freeze flat.
2. For the Pasta Dough: combine flour and salt into a bowl. Make a well in the center.
3. Add the egg, whisk. Add the water and salt, mix together.
4. Slowly bring in the flour with a fork continuously mixing until all the flour is combined.
5. Use your hands to kneed the pasta dough until you form a smooth ball. Cover tightly with plastic wrap and refrigerate at least 20 minutes.
6. Divide pasta dough into four pieces. Roll each piece out into a long strand about ½ inch thick. Cut little pieces off the strand about the size of a nickel. Roll each piece off the side of a fork. Lay the pasta out onto a flat board, dust with a little flour and cover with a clean dish towel. Let it dry for about an hour and then freeze or cook immediately.
7. Cook pasta in boiling water until it begins to float. Toss with 4 tablespoons of warmed pesto and serve.

​Foods that Do and Don't freeze well:

·         Foods that DO freeze well:

• Herbs
  
• Citrus juice and zest
  
• All fruit
  
• Most vegetables like squash, onions, cauliflower and carrots
  
• Ginger, chilies
  
• Dark leafy greens like spinach, kale and chard
  
• Milk
  
• Meats & fish
  
• Breads
  
• Cooked rice
  
• Butter & grated medium hard and hard cheeses
  

·         Foods that DON'T freeze so well:

• Creamy and soft cheeses
  
• Yogurt
  
• Vegetables with high water content like lettuces and cucumbers
  
• Mayo