Fresh Cavatelli Pasta & Basil Pesto with Tomatoes & Snap Peas
Family Friendly

Fresh Cavatelli Pasta & Basil Pesto

with Tomatoes & Snap Peas

30 MIN
4 Servings
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    From the Test Kitchen

    The highlight of this summery pasta is our fragrant basil pesto, a beloved sauce that originated in Liguria, on Italy’s northwest coast. You'll toss it with fresh cavatelli pasta and a seasonal duo of sugar snap peas and tomatoes, plus mascarpone cheese stirred in at the end for a creamy finish.

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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    Nutrition Label
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    ingredients
    Fresh Cavatelli Pasta & Basil Pesto with Tomatoes & Snap Peas
    Title
    • 1 lb Fresh Cavatelli Pasta (Previously Frozen)
    • 2 cloves Garlic
    • ½ lb Sugar Snap Peas
    • ½ lb Grape Tomatoes
    • 1 bunch Parsley
    • 1 oz Salted Butter
    • ⅓ cup Basil Pesto
    • 2 Tbsps Mascarpone Cheese
    • 0.7 oz Grana Padano Cheese
    • ¼ cup Cream
    • ¼ tsp Crushed Red Pepper Flakes
    Prepare the ingredients
    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 tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod. Halve crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Grate the Grana Padano on the small side of a box grater.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook 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.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas, chopped garlic, 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 lightly browned. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked vegetables, butter, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. 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 chopped parsley and grated Grana Padano. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    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 tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod. Halve crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Grate the Grana Padano on the small side of a box grater.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook 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.

    Cook the pasta
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas, chopped garlic, 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 lightly browned. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked vegetables, butter, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. 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 chopped parsley and grated Grana Padano. Enjoy!

    Finish the pasta & serve your dish
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