Fast & Easy

Pesto Cavatelli

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 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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

1 lb Cavatelli Pasta
2 cloves Garlic
½ lb Sugar Snap Peas
½ lb Grape Tomatoes
1 oz Salted Butter
1 bunch Parsley
¼ tsp Crushed Red Pepper Flakes
⅓ cup Basil Pesto
2 Tbsps Mascarpone Cheese
0.7 oz Grana Padano Cheese
¼ cup Cream

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 tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas 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, 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 vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes, 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 and softened. 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 (shaking the packet before opening), 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!