Cavatelli with Asiago Oat Crumbs

By daiseyduck

Ingredients

• 8 ounces old fashioned rolled oats
• 8 ounces Asiago cheese, finely grated
• 6 ounces butter, softened
• 16 ounces cavatelli (farfalle, spaghetti, pappardelle and fettuccine also work well)
• Freshly ground pepper
• Red pepper flakes (optional)

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

In a food processor, grind the oats until powdery.
In a large bowl, mix the oat powder, Asiago and butter. Mix well and knead with your hands for a couple of minutes until it comes together into uniform dough. Press the dough into a disk (or cube, or any other shape of your liking) and refrigerate for about 2 hours, until very firm.
Preheat the oven to 350F. Line a large baking sheet with parchment paper. Remove the dough from the fridge, and using a cheese grater, grate the dough over the baking sheet. (Make sure the gratings are uniformly distributed).
Bake for about 25-30 minutes. Remove the sheet from the oven, and leave the gratings on it to crisp.