Cavatelli with fava beans and ramp pesto

May 3, 2014

Cavatelli with fava beans and ramp pesto

Ramp pesto is pretty special… after all, you can only enjoy it when ramps are in season, and that’s only for a few short weeks every spring. So this recipe had to be special, too… highlighting the delicious pesto as much as possible. And for that, the recipe needed to be unfussy, yet I wanted it to be totally luxurious.

So I chose to toss the pesto with Cavatelli and fresh fava beans. The Cavatelli is the ideal pasta shape for the sauce – the grooves scoop up the pesto to make every bite as flavorful as can be, while the petite pasta doesn’t overwhelm the sauce. As for the fresh fava, their wonderful greenness is a perfect complement to the pesto. Plus they make the dish lighter and more nutritious.

I must say that my goal was achieved… every forkful of this pasta is a delight.

Ramp pesto

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Cavatelli with fava beans and ramp pesto

Take another bite: Fresh fava beans with warm hen-of-the-woods mushrooms, Manchego shavings and white truffle oil!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 2 comments… read them below or add one }

Angie (@angiesrecipess) May 5, 2014 at 12:40 pm

This looks scrumptious! I must get some wild garlic to make some pesto too.


Viviane May 5, 2014 at 12:59 pm

Angie, I love that you call ramps “wild garlic”… They’re indeed as pungent as garlic! Here in the States we refer to them as “wild leeks”. Enjoy!


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