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Easy Pesto Cavatappi Recipe
The original Noodles & Company copycat Pesto Cavatappi pasta recipe you can make at home....and it's even better!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
American, Italian
Keyword:
baked pasta, pasta, pesto cavatappi
Servings:
6
Calories:
508
kcal
Author:
Kellie
Cost:
$5
Equipment
1 skillet
Ingredients
1
pound
Cavatappi pasta
2
tbsp
olive oil
1
cup
Grape Tomatoes
cut in half
8
ounces
Sliced Mushrooms
1/4
cup
Dry White Wine
optional
1/4
cup
Chicken Stock
3/4
cup
Basil Pesto
1/2
cup
Half and Half
1/4
cup
Parmesan Cheese
Instructions
Bring a large pot of salted water to a boil (approximately 4 quarts) and cook the pasta to al dente.
Drain the pasta and set aside reserving about 1 cup of the pasta water.In a large skillet, heat the olive oil over medium heat.
Add the mushrooms to the pan and cook until golden brown, approximately 2-3 minutes. Flip the mushrooms and cook for an additional 1-2 minutes.
Add the tomatoes to the pan and cook for 2-3 minutes.
Add the wine and chicken stock to the pan. Bring the mixture to a boil and scrape the bottom of the pan to release any brown bits.
Stir in the pesto and half and half.
Turn the heat to low and simmer until slightly thickened.
Add the pasta to the sauce and toss to coat.
Sprinkle with parmesan cheese and freshly chopped basil, if desired.Serve immediately.
Notes
Pesto Cavatappi can be made up to 24 hours in advance. To reheat, warm in a microwave safe container for 2-3 minutes.
Nutrition
Calories:
508
kcal
|
Carbohydrates:
62
g
|
Protein:
15
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Cholesterol:
13
mg
|
Sodium:
387
mg
|
Potassium:
391
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
935
IU
|
Vitamin C:
4.4
mg
|
Calcium:
139
mg
|
Iron:
1.5
mg