Cavatappi Primavera

Danielle Meyer

EVVIVA, è arrivata la PRIMAVERA! Spring is here. To celebrate, we’ll make the pasta that takes its name from the season. After the heavier comfort food of winter days, our bodies and souls demand light nutritious dishes made with colorful fresh vegetables. A springtime celebration calls for us to “pop” a cork and toast with our favorite wine, and in Italian, the word “cavatappi” means “corkscrew” – that’s why Chef Rosario chose a “Cavatappi Primavera” recipe to share:

Buon appetito and SHARE THE PASTA!!


Cavatappi Primavera

Servings 2


Fusilli Pugliesi

  • 8 oz Cavatappi pasta
  • 1/4 cup Extra-virgin olive oil
  • 1/2 cup Red onion, finely chopped
  • 1/2 cup Snow peas
  • 1/2 cup Tricolor carrots
  • 1-2 Small red bell pepper(s), seeds removed
  • 1 bunch Asparagus
  • 1/4 cup Fresh garden herbs such as chives, basil, parsley and thyme, chopped
  • 4 tbsp Parmigiano Reggiano, grated
  • Salt and pepper to taste


  • Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
  • While water is heating, wash and slice vegetables into thin matchsticks, snap off the tough asparagus ends, and cut the rest into thin slices, keeping the tips intact.
  • Once the water has reached a rapid boil, add salt and then the Cavatappi. Cook according to package directions.
  • While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat. Add the sliced vegetables and sauté for 5 minutes, stirring often. Vegetables should be fully cooked but still crispy and vibrant in color. Season with salt and pepper to taste.
  • Drain pasta, reserving ¼ cup of the pasta water. Add the Cavatappi with the reserved water to the pan with the vegetables. Cook on low heat for a minute until water has been absorbed and vegetables are perfect. Remove from heat, add chopped herbs and half of the cheese, and stir thoroughly.
  • Transfer to a platter or portion onto individual plates. Top with the rest of the grated cheese.


Springtime is glorious all over Italy. To celebrate the warming weather, let’s sip Ceretto Blangé Arneis delle Langhe with our Cavatappi Primavera.


Blangé is one of the best Piedmontese whites. It combines sustainable vineyard practices with a modern twist. Its flavor profile is well balanced with fruit, minerality and a luscious freshness.

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