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Cavatelli with Shiitake Mushrooms, Asparagus, and Pesto

Debbie Schenkel
  • minutes
  • Serves 4 to 6

INGREDIENTS

8 oz

Asparagus

1

Basil, fresh leaves

2

large cloves Garlic

8 oz

Shiitake mushrooms

2 tbsp

Basil pesto, homemade or store-bought

1 lb

Cavatelli, fresh or frozen

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Olive oil

1 tbsp

Butter, unsalted

2 oz

Pecorino romano