Pesto Cavatelli with Tomatoes & Snap Peas
Fast & Easy

Pesto Cavatelli

with Tomatoes & Snap Peas

30 MIN
+$2.99/serving 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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      PER SERVING
    • Calories
      1000 Cals (est.)
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    ingredients
    Pesto Cavatelli with Tomatoes & Snap Peas
    Title
    • 20 oz Hot Italian Pork Sausage
    • 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
    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 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.

    Cook the pasta
    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.

    Cook the sauasage
    3 Cook the sauasage

    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 plate.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, 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. 

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked vegetablescooked sausage, 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!

    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 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.

    Cook the pasta
    Cook the sauasage
    3 Cook the sauasage

    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 plate.

    4 Cook the vegetables

    In the pan of reserved fond, 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. 

    Cook the vegetables
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked vegetablescooked sausage, 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!

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