Cascatelli Primavera

Name: Cascatelli Primavera
Cuisine: American
Ingredients: 1 pound asparagus, ends snapped; 2 tablespoon unsalted butter; 1 pound frozen peas; A handful of pea shoots; 1/4 cup thinly sliced spring onion, white part only (or use shallot); 2 green garlic cloves, finely chopped; 1/2 teaspoon fine sea salt, more as needed; Black pepper, more as needed; 12 ounce Cascatelli; Juice and zest of 1 lemon; 2/3 cup grated Parmigiano-Reggiano, at room temperature; 1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature; 3 tablespoon finely chopped parsley; 1 tablespoon finely chopped mint

Instructions

This is my mom Linda's recipe, which she adapted from Melissa Clark's Pasta Primavera with Asparagus and Peas on New York Times Cooking, to make it work perfectly with cascatelli. My mom says, "You can use the Melissa Clark recipe as the basis, using veggie/herb combination of your choice. I used frozen peas and added lots of fresh mint and parsley. The big difference is her recipe is for long pasta, preferably fresh. Because cascatelli is sturdier, it can stand up to more sauce, hence the addition of pasta water in the final assembly. Each forkful grabs asparagus, peas and fresh herbs, making each bite more delicious!" Hear the story of my three-year quest to invent this new pasta shape in The Sporkful podcast series "Mission: ImPASTAble," and get cascatelli from Sfoglini. Hear about the process of developing this pasta shape—and podcast series—from Dan himself on our podcast The Genius Recipe Tapes.

Updated at: Tue, 12 Aug 2025 01:19:01 GMT