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Fresh Cavatelli Pasta & Basil Pesto
with Tomatoes & Snap Peas
30 MIN
+$1.95/serving
4 Servings
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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NutritionPER SERVING
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Calories740 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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1 lb Fresh Cavatelli Pasta (Previously Frozen)
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2 cloves Garlic
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1 oz Salted Butter
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½ lb Sugar Snap Peas
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1 bunch Parsley
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¼ tsp Crushed Red Pepper Flakes
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⅓ cup Basil Pesto
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2 Tbsps Mascarpone Cheese
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0.7 oz Grana Padano Cheese
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¼ cup Cream
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½ lb Grape Tomatoes
time-saving
tips & techniques
step-by-step
instructions
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.
3
Cook the sausage
Meanwhile, in a 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
Cook the vegetables
Meanwhile, in the pan of reserved fond, 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.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked sausage, 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!
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.
3
Cook the sausage
Meanwhile, in a 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
Cook the vegetables
Meanwhile, in the pan of reserved fond, 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.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked sausage, 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!
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