Servings: 4 to 6
Basil pesto and asparagus add spring-like color and flavor to pasta and mushrooms. If you can find fresh cavatelli, all the better.
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Found it a bit bland. I think it was the cup of pasta water that put me off. Maybe next time I'll substitute Veg. broth instead.
Easy and delicious. Found frozen ricotta cavatelli at our local market which worked perfectly. I'll definitely make this again.
This recipe was amazing! Very easy to put together and quite delicious. I made it again two nights later, with homemade cavatelli, but I omitted the shiitake mushrooms as my daughter doesn't like them. But to add a little extra flavor and texture, I tossed in some roasted pine nuts and sprinkled with Ricotta Salata! Yum!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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