Three Pea Cavatelli
The perfect spring time meal.


  • 180 pieces (2 cups uncooked) of Cavatelli  (boiled in salted water like you would regular pasta, allow to float to the top about 3/4 minutes and drain)
  • 1/2 cup blanched English peas 
  • 1/2 cup blanched Snap peas cut on bias 1/4 inch long 
  • 1 cup cleaned trimmed Pea tendrils 
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt 
  • Pepper
  • 1 cup grated Parmigiano-Reggiano
  • 1 1/4 Cup Chicken stock
  • 1 1/2 Stick unsalted butter
  • 1 Tbsp chopped Parsley
  • 2 Tbsp Chiffonade Basil


  1. In a large 12 inch sautée pan heat butter and chicken stock till it comes together in a pan
  1. Add black pepper and salt
  1. Add cooked veggies minus the pea tendrils
  1. Add cavatelli and allow to cook in the sauce for about 2 minutes
  1. Finish with the parmesan cheese and fresh herbs.
  1. Garnish with pea tendrils and serve!

Pea Cavatelli - Home & Family

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