In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Fresh cavatelli with asparagus, goat cheese, and pesto
Soy-Free, Vegetarian, No Added Sugar
2 Servings, 610 Calories/Serving
15 Minutes
This easy pasta dish joins fresh cavatelli with crisp-tender asparagus and peas, our house-made pesto, and creamy goat cheese for a tangy flourish.
In your bag
- 7 ounces Talluto’s fresh ricotta cavatelli
- 3 organic scallions
- 10 ounces organic asparagus
- Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
- ¼ cup shelled peas
- 6 tablespoons crumbled goat cheese
Nutrition per serving
Calories 610, Total Fat 34g (44% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 330mg (14% DV), Total Carb. 65g (24% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains:
Milk, Eggs, Tree Nuts (walnut), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the cavatelli
Bring a medium sauce pot of generously salted water to a boil. Separate the cavatelli so the noodles don’t clump together during cooking. Add the cavatelli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the cavatelli, reserving ¼ cup [½ cup] pasta cooking water. Return the cavatelli to the pot; toss with 2 to 3 teaspoons oil to keep the noodles from sticking.
While the water heats and the cavatelli cooks, prepare the vegetables.
2
Prep and cook the vegetables; finish the dish
- Trim the root ends from the scallions; thinly slice the scallions.
- Snap off the woody ends from the asparagus; cut the asparagus on the diagonal into ½-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the scallions and cook until starting to soften, 1 to 2 minutes. Add the asparagus, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add the cavatelli, reserved pasta cooking water, and pesto and toss to combine. Stir in the peas and goat cheese. Remove from the heat and season to taste with salt and pepper.
Serve
Kids Can!
- Salt the water for the cavatelli.
- Separate the cavatelli.
- Time the cavatelli.
- Drizzle the cavatelli with oil.
- Snap off the ends from the asparagus.