Updated
This delicious Pesto Cavatappi is rich, creamy, and packed with bold flavors! It’s a super easy weeknight dinner pasta recipe that’s ready in less than 30 minutes.
Pesto Cavatappi
This creamy pesto cavatappi recipe is quick to make and just so delicious! Cavatappi is corkscrew-shaped pasta, perfect for scooping up the divinely creamy pesto sauce. It’s such a quick and easy dinner! This delicious dish is a hearty meat-free meal that both kids and adults will love! It’s the perfect Meatless Monday option and ideal to add to your pasta night rotation.
Though I used cavatappi when making this pesto recipe, you can use whatever pasta you have. And, if you want to make the meal a little heartier, feel free to add your favorite protein.
Pesto Cavatappi Recipe
Ingredients
- 1 pound cavatappi pasta or any pasta you have on hand, gluten-free if required
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 8 ounces basil pesto
- ½ teaspoon salt
- ½ cup heavy cream
- grated Parmesan cheese and fresh basil for serving
Instructions
- Bring a pot of water to a boil. Wait until the water comes to a rapid boil before adding your pasta. Placing pasta too early can make it gummy and sticky!
- Cook the pasta until al dente according to package directions. Reserve ½ cup of the pasta water. Drain the noodles and set them aside.1 pound cavatappi pasta
- While the pasta cooks, melt the butter in a skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.2 tablespoons unsalted butter, 2 cloves garlic
- Stir in the pesto and salt and cook until the pesto starts to bubble, about 1-2 minutes.8 ounces basil pesto, ½ teaspoon salt
- Pour in the reserved pasta water. Stir and cook until the sauce begins to thicken, about 5 minutes.
- Reduce the heat to low, pour in the heavy cream, stir, and let it simmer until it reduces a bit, about 2-3 minutes. Add cooked protein of choice to the pan if desired.½ cup heavy cream
- Add the pasta and toss to coat.
- Serve with Parmesan cheese and basil.grated Parmesan cheese and fresh basil
Becky’s Tips
- You want the pasta to feel firm and slightly springy when you bite into it. If it sticks to your teeth while chewing, it isn’t ready.
- For a low-carb pasta meal, use zucchini noodles.
- If omitting the cream, add an extra half cup of pasta water.
- Mix in veggies: add sun-dried tomatoes in step 2, or mix in halved cherry or grape tomatoes right before serving. Sliced mushrooms are also a delicious addition. Add to the pan in step 2.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pesto Cavatappi Step by Step
Prepare the pasta: Bring a pot of water to a boil. Wait until the water comes to a rapid boil before adding pasta. Cook 1 pound of pasta until al dente according to package directions. Reserve ½ cup of the pasta water. Drain the noodles and set them aside.
Cook the garlic: While the pasta cooks, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add 2 cloves of garlic and cook until fragrant, about 30 seconds.
Add the pesto: Stir 8 ounces of basil pesto and 1/2 teaspoon of salt together and cook until the pesto starts to bubble, about 1-2 minutes.
Add the pasta water: Pour in the 1/2 cup of reserved pasta water. Stir and cook until the sauce begins to thicken, about 5 minutes.
Add cream: Reduce the heat to low, pour in 1/2 cup of heavy cream, stir, and let it simmer until it reduces a bit, about 2-3 minutes. Add cooked protein of choice to the pan if desired.
Mix in the pasta: Add the pasta and toss to coat.
Garnish and serve: Serve with Parmesan cheese and basil and enjoy.
How to Store
Store pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or over the stove. Add a splash of olive oil or cream if the pasta appears dry.
Serving Suggestions
This is a great meal on its own, but you can always add tasty sides for a bigger feast! I often like starting my meal with our Olive Garden Salad with Copycat Dressing. And, of course, no Italian meal is complete without Easy Cheesy Garlic Bread or Rosemary Focaccia to soak up whatever sauce is left in your bowl.
PS I would FRESHLY grate lots more parm….. The microplane tools are awesome for this!
And, in case the awesome Becky didn’t tell you, never salt your water until it reaches a full rolling boil. That way it won’t pit/damage your pots,
Apot also takes longer to boil, in my experience, with salt added, because it’s something that has to be broken down /dissolved, before the water is “pure” enough to boil!
Have a safe, very happy New Year’s Eve, AND, more importantly, a healthy, happy and blessed New Year, the whole year through! God bless you!
Hi, it looks great! However, with the butter AND the cream, this couldn’t be a regular dinner, more of a treat!
I have several suggestions for your readers, so they can have it once a week :
1. Instead of ALL butter, swap out half for olive oil. That way, there’s still a buttery flavour, but healthier calories (omega 3, etc). I might also cut the total amount in half.
2. Instead of cream., use Water from the pasta pot, once the noodles are done cooking. This starchy water is often used by chefs to make a pasta sauce! I see it all the time on the Food Network!
You can use
Some dairy, but maybe whole fat milk, or half n half, instead of heavy cream.
You may find that once you add the pasta water, and a little more pesto, you won’t need the cream at all!
Thanks for sharing what worked for you, Antonia!