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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?