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Cavatelli with Shiitake Mushrooms, Asparagus, and Pesto

Scott Phillips

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.


  • Kosher salt
  • 1 lb. fresh or frozen cavatelli
  • 2 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 8 oz. shiitake mushrooms, stemmed and sliced 1/2 inch thick
  • 8 oz. asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 2 large cloves garlic, finely chopped
  • 2 Tbs. homemade or store-bought basil pesto; more as needed
  • Freshly ground black pepper
  • 2 oz. (1/2 cup) coarsely grated pecorino romano; more for serving
  • Torn fresh basil leaves, for garnish

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 15
  • Sodium (mg): 740
  • Carbohydrates (g): 61
  • Fiber (g): 5
  • Sugar (g): 2
  • Protein (g): 15


  • Bring a large pot of well-salted water to a boil. Boil the cavatelli according to package directions until just shy of al dente. Reserve 1 cup of the cooking water and drain.
  • Meanwhile, heat the oil and butter in a 12-inch skillet over medium-high heat. Add the mushrooms, season lightly with salt, and cook undisturbed until browned on one side, about 2 minutes. Add the asparagus and garlic, and cook, stirring occasionally, until the asparagus is just tender, about 4 minutes. Add the pesto and pasta water, and stir. Lower the heat, toss in the cavatelli and cheese, and simmer until the pasta is al dente, 1 to 2 minutes. Season to taste with salt, pepper, and additional pesto. Serve topped with a little grated cheese and the basil.


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Reviews (3 reviews)

  • User avater
    mgssts63 | 07/12/2016

    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.

  • DawnieBoy | 05/04/2016

    Easy and delicious. Found frozen ricotta cavatelli at our local market which worked perfectly. I'll definitely make this again.

  • miabella | 03/23/2016

    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!

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