Description
Pesto cavatappi is a fast and easy dinner recipe that’s full of big flavor! The pesto cream sauce comes together in minutes.
Ingredients
Scale
- 8 ounces cavatappi pasta*
- 1/2 cup basil pesto
- 3/4 cup heavy cream**
- Kosher salt
- Shredded Parmesan cheese, for serving
Instructions
- Make the pasta: Start a pot of well-salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain and place the pasta in a bowl.
- Meanwhile, make the pesto cream sauce: Place the pesto, heavy cream, and 1/4 teaspoon kosher salt in a saucepan. Simmer over medium heat until it just starts to thicken, about 3 to 4 minutes. Remove from the heat.
- Serve: When the pasta is done, add it with the sauce. Taste and add a few pinches more salt until the flavor pops. (Refrigerate any leftovers; they can become gummy when reheated, so eat at room temperature.)
Notes
*This makes modest portions; if you’ve got hungry eaters, you may want to double the recipe.
*If you prefer not using cream, use the instructions in Pesto Spaghetti. For a vegan option, use Vegan Pesto and follow the the instructions in Pesto Spaghetti.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
