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Ingredients
US|METRIC
4 SERVINGS
- 180 pieces cavatelli (2 cups uncooked of, boiled in salted water like you would regular pasta, allow to float to the top about 3/4 minutes and drain)
- 1/2 cup English peas (blanched)
- 1/2 cup snap peas (blanched, cut on bias 1/4 inch long)
- 1 cup pea tendrils (cleaned trimmed)
- 2 Tbsp. extra-virgin olive oil
- salt
- pepper
- 1 cup parmigiano-reggiano (grated)
- 1 1/4 cups chicken stock
- 1 1/2 sticks unsalted butter
- 1 Tbsp. chopped parsley
- 2 Tbsp. basil (Chiffonade)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium710mg30% |
| Potassium200mg6% |
| Protein13g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C30% |
| Calcium35% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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