Fresh Cavatelli & Basil Pesto

with Sautéed Vegetables & Parmesan

25 MIN

+$1.95/serving 4 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

The easy sauce for this pasta highlights our rich basil pesto and smooth mascarpone cheese. It gets tossed with tender sautéed zucchini and tomatoes and fresh cavatelli pasta, whose slightly open shape is a perfect partner for the creamy, herbaceous sauce.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
1 lb Fresh Cavatelli Pasta (Previously Frozen)
2 Zucchini
⅓ cup Basil Pesto
2 cloves Garlic
½ lb Grape Tomatoes
¼ cup Mascarpone Cheese
¼ cup Grated Parmesan Cheese
1 oz Salted Butter
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Cook the sausage

Meanwhile, in large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

4 Brown the zucchini

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Season with salt and pepper.

5 Cook the tomatoes

To the pan, add the halved tomatoes, chopped garlic, Italian seasoning, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sausage, cooked tomatoes and zucchini, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat and stir in the pesto and mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!