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.
thinly sliced spring onion, white part only (or use shallot)
green garlic cloves, finely chopped
fine sea salt, more as needed
Black pepper, more as needed
Juice and zest of 1 lemon
grated Parmigiano-Reggiano, at room temperature
crème fraîche or whole milk Greek yogurt, at room temperature
finely chopped parsley
finely chopped mint
In This Recipe
Bring a large pot of 3 quarts of heavily salted water to a boil over medium-high heat.
While the water is coming to a boil, slice asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
Melt butter in a large skillet over medium-high heat. Add asparagus, peas, and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in green garlic and pea shoots and cook 1 minute more. Season with salt and pepper; set aside.
Drop pasta into boiling water and cook until al dente (12 minutes). Reserve 1/2-3/4 C of pasta water. Drain the pasta and transfer it back to the large skillet. Immediately toss pasta with ½ cup pasta water, lemon juice, and vegetables. Simmer for one minute.
Add the Parmigiano-Reggiano, crème fraîche, and herbs. Season generously with salt, pepper, and lemon zest to taste, and top with more pea shoots.