Fresh cavatelli with asparagus, goat cheese, and pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh cavatelli with asparagus, goat cheese, and pesto

Fresh cavatelli with asparagus, goat cheese, and pesto

Soy-Free, Vegetarian

2 Servings, 640 Calories/Serving

15 Minutes

This easy pasta dish joins fresh cavatelli with crisp-tender asparagus and peas, our house-made pesto, and crumbled goat cheese for a tangy flourish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces Talluto’s fresh cavatelli
  • 1 or 2 organic shallots
  • 10 ounces organic asparagus
  • Sunbasket basil pesto (EVOO - walnuts - basil - garlic - kosher salt - black pepper)
  • ¼ cup organic peas
  • 6 tablespoons crumbled goat cheese

Nutrition per serving

Calories 640, Total Fat 36g (46% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 380mg (17% DV), Total Carb. 66g (24% DV), Fiber 6g (21% DV), Total Sugars 7g (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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


Prep and cook the vegetables; finish the dish

  • Peel and thinly slice the shallots.
  • 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 shallots 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.


Transfer the cavatelli and vegetables to individual bowls and 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.