Pesto Cavatappi (Noodles and Company Copycat)
With this recipe for Pesto Cavatappi, it's easy to recreate your restaurant favorite at home in 25 minutes. Tested and perfected for busy nights and family meals!
Ingredients
- 1 pound dried cavatappi pasta or another hearty noodle
- pinch kosher salt
- 1 Tablespoon olive oil
- 8 ounces sliced mushrooms Baby Bella or any other variety you like
- 2-3 cloves garlic minced
- 1/4 cup chicken or vegetable broth
- 1/4 cup dry white wine can substitute additional broth
- 1/4 cup heavy cream
- 1 cup basil pesto homemade or store-bought
- 1/2 cup grated Parmesan cheese
- 6-8 cranks freshly-ground black pepper
- 1-2 cups cherry or grape tomatoes
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook just until al dente, according to package directions, then drain the pasta and set aside.1 pound dried cavatappi pasta, pinch kosher salt
- While pasta cooks, make the sauce. Warm olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the sliced mushrooms. Cook for 3-4 minutes, until the mushrooms have released some liquid, and that has mostly evaporated. Add garlic and cook for 30-60 seconds, just until fragrant.1 Tablespoon olive oil, 8 ounces sliced mushrooms, 2-3 cloves garlic
- Pour in the broth and wine. Simmer for another 2-3 minutes, until slightly reduced.1/4 cup chicken or vegetable broth, 1/4 cup dry white wine
- Reduce heat to medium-low, then stir in the cream and simmer for 1 minute more. Stir in the pesto, Parmesan, and black pepper, followed by the tomatoes. Sample and add more salt and pepper to taste.1/4 cup heavy cream, 1 cup basil pesto, 1/2 cup grated Parmesan cheese, 6-8 cranks freshly-ground black pepper, 1-2 cups cherry or grape tomatoes
- Stir in the drained pasta and toss to mix well. Serve with more Parmesan, fresh basil, or other herbs as desired.
Video
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Notes
- If serving this with chicken or shrimp, it works well to cook the seasoned protein first, using the same skillet you plan to use for the sauce. Once you transfer the cooked protein to a plate, proceed as directed with step 2. Extra flavor will remain in the pan, tying everything together and adding to the dish. Just be sure to scrape the bottom of the pan after adding the broth and wine in step 3, to deglaze any browned bits stuck to the bottom.
Nutrition Estimate
Calories: 413 kcal, Carbohydrates: 47 g, Protein: 12 g, Fat: 19 g, Saturated Fat: 5 g, Cholesterol: 18 mg, Sodium: 422 mg, Potassium: 240 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 879 IU, Vitamin C: 5 mg, Calcium: 141 mg, Iron: 1 mg