8 oz. shiitake mushrooms, stemmed and sliced 1/2 inch thick
8 oz. asparagus, trimmed and cut on the diagonal into 1-inch pieces
2 large cloves garlic, finely chopped
2 Tbs. homemade or store-bought basil pesto; more as needed
Freshly ground black pepper
2 oz. (1/2 cup) coarsely grated pecorino romano; more for serving T
Torn fresh basil leaves, for garnish
Instructions
Bring a large pot of well-salted water to a
boil. Boil the cavatelli according to package
directions until just shy of al dente. Reserve
1 cup of the cooking water and drain.
Meanwhile, heat the oil and butter in a 12-inch
skillet over medium-high heat. Add the
mushrooms, season lightly with salt, and cook
undisturbed until browned on one side, about 2
minutes. Add the asparagus and garlic, and
cook, stirring occasionally, until the
asparagus is just tender, about 4 minutes. Add
the pesto and pasta water, and stir. Lower the
heat, toss in the cavatelli and cheese, and
simmer until the pasta is al dente, 1 to 2
minutes. Season to taste with salt, pepper, and
additional pesto. Serve topped with a little
grated cheese and the basil.
