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