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.
National Pasta Association Recipe