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Pesto Cavatelli for Two

Pesto Cavatelli for Two

July 12, 2024

Prep time: 10-15 minutes

This stunning & veggie packed pasta dish stars fresh cavatelli from our friends at Deano’s with a medley of veggies like sugar snap peas, snow peas, green beans, peas, plus fava beans and caramelized onions. Pairs beautifully with our nut-free pesto, feta cheese for garnish, and rosemary focaccia on the side!

In your bag

  • Fresh cavatelli (from our friends at Deano’s!)
  • Parm & garlic confit pesto
  • Roasted peas, green beans, and fava beans with caramelized onions, snow & snap peas, baby watercress, arugula, pea shoots, parsley & mint
  • Crumbled feta

At home

  • Large pot & strainer
  • Large saute pan

The Cavatelli

  1. Bring a large pot of salted water to a boil.
  2. When the water is rolling, drop in the cavatelli and stir to separate. Cook for about 3-4 minutes, and carefully take out a piece to test for doneness.
  3. Reserve about a cup of pasta water, strain, and set the cavatelli aside. 

The Peas, Beans & Leaves

  1. Heat a little oil in a large saute pan. Add in the peas, beans, and leaves and saute until warmed to your liking!
  2. Turn off the heat under your pan. Add in strained cavatelli and pesto and mix until everything is nicely coated. 
  3. Add a splash of pasta water to adjust to desired consistency and taste and season with S&P.

Spoon your spring cavatelli into a shallow bowl and sprinkle feta over the top! Enjoy!

That’s it! #Dinnersolved, dinner served.

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