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Cavatelli Pasta with Spring Vegetables

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The snow has melted. Luscious temperatures have returned. Let’s get it awwwwwwwwn!

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Oh wait, I didn’t mean it like that. I just meant with this here spring pasta since it’s all nice again outside.

Wait wait, not with the PASTA. Oh goodness. I just meant like, let’s twist and shout like sauerkraut.

Throw our hands in the air? Like we just don’t  . . . care?

Do the funky chicken . . . ?

Shut my trap and just eat? Okay.

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Meals like this make my life hurt so good. I think it’s the super simple garlic/olive oil thin sauce coating everything that makes me holla back, y’all. And when I say garlic, I mean G.A.R.L.E.E.C. Lots of it. At least 6 cloves. Whatever keeps the vampires (minus Edward Cullen, amiright) away.

I change my mind! (not about Edward) It’s the crisp-tender spring green veggies tucked into the pasta that make me Tarzan my way from branch to branch in minor embarrassing jubilee.

I change it again! It’s the pasta. Yes, 100% the pasta.

No, wait! It’s the herbs. Hot diggidy dang, it’s the fresh mint and parsley that dropkick my tongue with a baseball bat. That’s it. Bringin’ down the gavel.

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. . . Okay wait. I remember now. It’s the torn prosciutto strips on top. Yep, totally. The salty, crispy, warm ribbons of pork that make me dance my frickin’ face off. And that’s my final answer!

 

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Except can I change it one more time?

I need it all. I’m sorry but I need everything. The pasta, the garlic sauce, the vegetables, the herbs, the crispy prosciutto. I GET SO EMOTIONAL, BABY. EVERYTIIIIIME I THINK OF YEW-HEW-HEW.

Oh you know you feel the same.

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Ain’t it shocking what love can do?

Cavatelli Pasta with Spring Vegetables:

What it took for 4:

* 2 cups cavatelli pasta
* 2 Tbs. extra-virgin olive oil, plus more for drizzling
* 1/2 bunch asparagus, ends trimmed and cut into a small dice
* 5 scallions, cut into 1-inch pieces
* 5 – 6 garlic cloves (or more!), minced
* 1 cup frozen (or fresh) peas
* 1/2 cup fresh mint and parsley (combined), for garnish
* 4 slices thin prosciutto, torn
* coarse salt and freshly ground pepper

In a small sauté pan, crisp up the prosciutto strips over a medium heat (no oil.) Snack on a few and set the rest aside.

Heat the oil in a large sauté pan over medium-high. Add the asparagus, scallions and peas; sauté until tender and bright green in color, 3 or 4 minutes. Give a good pinch of salt and pepper. Add the garlic and bloom 30 seconds.

In the meantime, bring a large pot of salted water to a boil. Add the cavatelli and boil until al dente, about 15 minutes. Reserve 1/3 cup pasta water and drain the rest.

Add the pasta to the veggies, and stir in some of the pasta water to create a thin sauce, Go ahead and drizzle another Tbs. of oil over it too. Yes. Taste it. Need another pinch of salt? Maybe? Probably.

Serve the pasta garnished with a good handful of fresh mint, parsley, and the crispy prosciutto.

Commence dying.

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Aaand lastly, the winner for Gaby Dalkin’s Absolutely Avocados iiiiiiiiiis (according to random.org) comment #57, Nicole Boddington, who said: I used an avocado in egg salad, because I was out of Greek yogurt. It was delicious! Thanks for the chance to win. xo.

Congrats, Nicole! Check yo email, cheelah.

…Shocking what, LOVE CAN DEW. Ain’t it shocking what love can do. . .

(you’re welcome.)

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33 Responses to Cavatelli Pasta with Spring Vegetables

  1. Laurie {SimplyScratch} May 6, 2013 at 8:17 am #

    This is so totally gorgeous Bev!

  2. Carrian May 6, 2013 at 8:19 am #

    I mean seriously, this looks incredible!

  3. Aimee @ Simple Bites May 6, 2013 at 8:19 am #

    My kind of spring dinner! I love everything about this plate – and we finally have asparagus and fresh pea at the market. Thanks, Bev. And it IS amazing what love can do.

  4. Bill May 6, 2013 at 8:20 am #

    u did it again, Bev … yummmmmmmy

  5. Tieghan May 6, 2013 at 8:20 am #

    So gorgeous! My kind of spring dinner Bev!

  6. Meagan @ A Zesty Bite May 6, 2013 at 9:04 am #

    To die for… well not literally but you get my point.

  7. Lauren May 6, 2013 at 9:10 am #

    This looks AMAZING!! I literally love everything in this and cavatelli is one of my favorite pastas. My mom used to make it with peas all the time, so this is pretty much an amped up version!! Mmmmmm!!!!
    http://www.lakeshorelady.com

  8. Cassie | Bake Your Day May 6, 2013 at 9:15 am #

    I love these little pastas!

  9. Sheila May 6, 2013 at 9:25 am #

    Waiting for the Michigan asparagus crop to come on. Love it. this looks perfect…drool

  10. Cookbook Queen May 6, 2013 at 9:38 am #

    At least half of your readers will be too young to the the So Emotional song reference, and that makes me sad.

    But this pasta makes me happy again!! Yay!!

  11. Marie @ Little Kitchie May 6, 2013 at 10:11 am #

    Give. me. right. now.

  12. Paula - bell'alimento May 6, 2013 at 11:07 am #

    ca-va-tell-i ca-va-tell-i ca-va-tell-i pass me a fork and a glass of wine ; )

  13. Erin @ The Spiffy Cookie May 6, 2013 at 11:21 am #

    Mint with pasta? Never had it before but I love everything I’ve made from your blog so I will have to try it!

  14. Amanda May 6, 2013 at 11:22 am #

    Looks wonderful Bev!

  15. Katrina @ Warm Vanilla Sugar May 6, 2013 at 11:45 am #

    So much goodness in here. Yum!

  16. Sarah @ Making Thyme for Health May 6, 2013 at 1:00 pm #

    I’ve never had Cavatelli pasta before but it looks delightful! And I love that Whitney Houston song! :)

  17. Cookie and Kate May 6, 2013 at 1:31 pm #

    I want this for lunch so bad. I’ve never tried cavatelli pasta but I have no doubt I’d love it… duh, it’s pasta. And prosciutto? Yes.

    • Becky Selders May 6, 2013 at 3:52 pm #

      Beautiful! How would you substitute for the prosciutto for those family members who go vegetarian?

      • Bev Weidner May 6, 2013 at 4:00 pm #

        Thank you! I’d say just leave the prosciutto off all together, orrrr maybe some crispy shallots? Oh dear, yeah.

  18. Vanessa May 6, 2013 at 3:57 pm #

    Love your use of veggies with pasta, can not go wrong with prosciutto.. ever. Amazing picts!!

  19. ashley - baker by nature May 6, 2013 at 7:25 pm #

    This is one stunning pasta dish, Bev!

  20. Sarah May 6, 2013 at 7:38 pm #

    Wow, the light in these photos! It makes the pasta look even more delicious, and I can already imagine the deliciousness levels.

  21. Stephanie @ Eat. Drink. Love. May 7, 2013 at 12:07 am #

    I want this in my face right now! I looooove all that garlic you used!

  22. Jess May 7, 2013 at 2:00 am #

    This looks like springtime on a plate, Bev! Love it!

  23. Tracy | Peanut Butter And Onion May 7, 2013 at 6:21 am #

    I have never hear of Cavatelli Pasta . This looks very interesting… a must try

  24. Jess May 7, 2013 at 4:16 pm #

    This looks delicious! Very fresh and yummy!

  25. Nutmeg Nanny May 8, 2013 at 11:04 am #

    Yum :) this pasta looks absolutely wonderful! I have to try this soon it looks so refreshing!

  26. nicole b. May 9, 2013 at 9:57 am #

    Thanks, Bev! Can’t wait to get my hands on my new book + a TON of avocados. xo.

  27. Laurie C May 15, 2013 at 10:53 pm #

    Are you using frozen ricotta cavatelli or just plain dried cavatelli?

    • Bev Weidner May 16, 2013 at 6:31 am #

      Plain ole dried! I got mine at the Better Cheddar, just to let you know. I hope you can find some! If not, any smaller cutesy pasta will do.

  28. merri May 20, 2013 at 1:21 pm #

    Made this last week for a weeknight dinner – crazy good! The mint was the topper for me….no, the prosicutto…..no, the cavatelli – ALL GOOD. And easy to pull together after an insane day at work.

    Thanks for a “keeper”

  29. Kelly Senyei | Just a Taste May 22, 2013 at 6:47 pm #

    Was hunting for a spring pasta dish and here I am! Pinning (then making)!

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  1. Prosciutto-less Pasta with Spring Vegetables | Grub with Love - May 13, 2013

    [...] Adapted from Bev Cooks [...]

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