Cavatelli with Glazed Vegetables

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I actualy just wanted to try the cavatelli because they were made
from scratch. The recipe was easy to follow and I just made a blush
sauce and served them with the sauce and a little grated locatelli.

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The pasta tastes great, and it's my first time trying. However, the instructions on how to cut it don't make sense. Instead of rolling 1/2 inch thick and cutting into 1/4 inch segments, roll to 1/4 inch thick and cut into 1/2 inch segments. I've never blanched vegetables before either, but they are perfect that way! This was the most entertaining thing I've cooked in a long time, and it's delicious, too.

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The pasta is always AMAZING! I use this pasta recipe with other sauces as well. The sauce and vegetables are perfect for the summer. I make this all of the time!!

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The pasta was doughy and the pasta directions did not make much sense. I would not reccomend this.

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The asparagus, radishes and scallions in this were wonderful. The pasta was a disaster. The instructions for making the pasta didn't even make sense. After about an hour I gave up and rolled out my pasta into thin sheets and sliced it into strips like fettucine. It still tasted doughy when I ate it, even though I boiled it FOREVER. I would use storebought fresh pasta if you have no experience making fresh pasta.

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Got my first magazine monday and made this tuesday! Switched the veggies around a bit because I dont like radishes. Used zucchini green onions and carrots. It was very good. The pasta was easy for me to do and I have never made pasta before...but I will be making it again!