Thursday, August 10, 2023

Pesto Cavatappi

 An awesome copycat of my Noodles and Company favorite.

  • 1 tablespoon Salt
  • 1 pound cavatappi pasta
  • 1 teaspoon olive oil
  • 1 large tomato cored and diced
  • 4 ounces mushrooms sliced (optional, see note 2)
  • 1/4 cup chicken broth or vegetable broth
  • 1/4 cup dry white wine (see note 3)
  • ¼ cup heavy whipping cream
  • 1 cup homemade pesto or store-bought (see note 4)
  • 1 cup shredded Parmesan cheese

    • In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
    • Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
    • Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
    • Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.
    • NOTES
      Excellent! 
      I didn’t have mushrooms but did have peppers.
      Didn’t have white wine on hand but that would be good.
      I added a bunch of rotisserie chicken. Shrimp would also be good.

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