Yesterday we began our execution of dishes which incorporate tamarind cavatelli. The little pasta are tasty bites with a nice chew and an intense lingering tamarind flavor. In working with the pasta we put together a dish of slow cooked pork tenderloin with the tamarind cavatelli, brown butter braised artichokes and rock shrimp. The dish is tasty, though in retrospect the cavatelli ragout stands quite well on its own. While we did not serve this dish, it is certainly a fun jumping off point for the uses of tamarind cavatelli and a delicious snack for me.