Recipe: Cavatelli with vegetables, courtesy of Phillip Gulis of Luce.

Serves 2


1/2 pound cavatelli pasta, dry 1 Tb minced shallots 1 Tb minced garlic 1/4 cup fresh peas, blanched 1/4 cup grilled corn, cleaned from cob 1/4 cup asparagus, blanched and chopped 1/2 cup baby spinach, washed 2 Tb julienne basil 2 oz dry vermouth 3-4 Tb unsalted butter, room temperature 3-4 Tb fresh grated Parmesan cheese


In salted boiling water cook pasta according to package instructions

In large saute pan, sweat shallots and garlic until fragrant and garlic is slightly browning, then add peas, corn, and asparagus. Toss gently.

Return this pan to the stove and allow for vegetables to become very hot. At this point add the basil, toss, and then add the vermouth.

Allow the vermouth to cook 1-2 minutes, then add the pasta and toss.

Now add the spinach, butter and cheese, using the same saute pan but away from the stove, mix until spinach is wilted and both the butter and cheese is incorporated.