Asparagus Cavatappi
with Tomatoes & Mint Pesto
Cavatappi, named for it's little "corkscrew" shape, is ideal for capturing hearty sauces and small bits of veggies and pepper flakes. In this cavatappi dish, fresh mint infuses bright, garlicky pesto for a refreshing twist. Crisp-tender asparagus, juicy tomatoes, and crunchy pistachios make this sodium-smart dinner a celebration of spring.
INGREDIENTS
- 6 oz cavatappi pasta
- 4 oz asparagus, trimmed and cut into 1-inch pieces
- 2 tbsp vegan butter
- 3 garlic cloves, peeled and grated
- 1/2 tsp red chile flakes (divided)
- 1/4 cup vegan basil pesto
- 0.25 oz mint, leaves chopped
- 4 oz grape tomatoes, halved
- 2 tbsp vegan parmesan
- 1 tbsp pistachios, roughly chopped
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring medium saucepan of salted water to boil. Add pasta and cook until al dente, 7 to 9 minutes. Add asparagus and simmer until bright green and pasta is tender, 1 to 2 minutes. Reserve â…“ cup pasta water and drain pasta and asparagus. Set saucepan aside for step 3. (4-serving meal: reserve â…” cup water)
Combine butter, garlic, and as much red pepper as you'd like in same saucepan over medium-low heat and cook until fragrant, about 1 minute. Add pasta, asparagus, reserved pasta water, pesto, mint, tomatoes, and parmesan. Stir to combine and until warmed through, 2 to 3 minutes.
Divide asparagus cavatappi with tomatoes and mint pesto between bowls and sprinkle with pistachios. Mangia!
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