Pasta Salad with Ricotta Salata and Broccolini

Deselect All

2 bundles broccolini

1/2 pound cavatappi (twists) pasta, cooked to al dente

1 shallot, chopped

3 cloves garlic, chopped

1/3 cup extra-virgin olive oil, a couple of glugs

1/3 to 1/2 pound wedge ricotta salata

6 sprigs fresh thyme, about 2 tablespoons of leaves stripped from stems

Coarse salt and pepper

1/2 pint grape tomatoes, halved