Saverio "Sav" Castelluci is not shy. Never at a loss for words, he frequently asks when he's going to be on the cover. "Soon" I always joke. Sav works at Alfresco Pasta, a small Nashville company that makes fresh pasta in the true Italian tradition. Hence Sav. He helps develop new pasta lines, makes it and sells it. Sav was born in Montelenico, a small village south of Rome surrounded by authentic Italian food and family. The surrounding mountains are full of porcini and truffles.
We asked Sav to make an easy pasta dish for this issue. He choose thick fresh pappardelle noodles (from Alfresco of course) tossed with asparagus, cherry tomatoes, squash and broccolini--his version of pasta primavera (spring in Italian). Sav roasted the tomatoes, garlic and broccolini for a deep flavor. He blanched the asparagus and onions for bright green color. He tossed all in a skillet with the hot pasta, and a little bit of the cooking water, and butter until heated through. Topped with Parmigiana Regianno or Grano Padano cheese. Belissimo!
Here's the full recipe.