Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Blend the blanched spinach and yolks in a blender and set aside.

On a flat surface, add the semolina and make a well. In the center of the well add the spinach To blend, grind or mash food until it is a thick, smooth, lump-free consistency.puree and the ricotta and slowly work the semolina into the wet mixture. Once all the semolina is incorporated, Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead the dough till it forms a ball. The dough should resemble a playdough texture. Depending on the humidity and temperature you have to adjust the recipe with more semolina(if the dough is too wet) or water(if the dough is too dry). Wrap the dough in cling film and let the dough rest for at least an hour.

Use a bench scraper or knife to cut the dough into 6 equal pieces. Keep all but one piece of dough covered. Working with one piece of dough at a time, use the palms of both hands to press down moderately on the dough and roll until the dough forms an even rope that’s roughly 1/​2‑inch diameter and 12 to 15 inches long. Make sure the counter beneath the dough is clean (no dusting of flour) so the rope can grip the surface and lengthen as it rolls. Cut the rope into ¹⁄₂ inch long segments. Hold a gnocchi board with your non-dominant hand. Place a segment of dough, cut-side-down, on the top-side of the board (the side closest to the handle) or the back side of a fork. Press the thumb of your dominant hand into the dough and forcefully roll it down the board or length of the back of the fork toward the counter. This will create one large indent on one side of the dough and a grooved pattern on the rolled exterior of the noodle. Repeat with remaining segments of dough. 

Use a bench scraper to scoop up cavatelli and transfer noodles to a rimmed baking sheet. Sprinkle semolina over cavatelli and gently toss until coated. Shake the baking sheet so cavatelli arrange themselves in a single layer.

Repeat rolling out ropes, cutting segments, and forming cavatelli with the remaining covered dough. Once all noodles are coated in semolina and arranged in a single layer on a baking sheet, let them partially dry (or ​“cure”) at room temperature until they have a very light skin, 30 minutes to 1 hour (depending on humidity in the air). After the noodles have cured, you can cook them immediately or freeze in a single layer until they harden, about 15 minutes, and then transfer them to a zip-lock bag or airtight plastic container to store in the freezer for up to 3 months.

In a food processor, pulse the pumpkin seeds and garlic until the pumpkin seeds are ground up. Add the cheese and nutritional yeast, salt, and pepper and pulse again.

Add the kale, spinach, basil, parsley and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

To finish, get a medium sized pot with water on and salt it heavily.

While the water is boiling, heat a medium sized pan and add some olive oil. Once the pan is hot, sear the asparagus till it’s almost done, 4 – 5 minutes. 

Once the water comes to a boil, add the cavatelli and cook for 3 – 4 minutes or until al dente. Strain the cooked cavatelli into the pan, saving ¼ cup of the pasta water. Add 1 – 2 tablespoons of pasta water to Adding a liquid to a hot pot or pan to get up all the delicious stuck on bits from the bottom after frying, browning, or sautéing.deglaze the pan and take it off the heat. Add 3 – 4 tablespoons of pesto until it coats the cavatelli. Transfer the finished pasta into a bowl and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with shaved manchego