Pesto Cavatappi Recipe

Course: Main Course

Cuisine: American, Italian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 530kcal

Pesto Cavatappi is an easy and delicious pasta recipe packed with so much fresh herb flavor.

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.
½ cup heavy cream
Add the pasta and toss to coat. Serve with Parmesan cheese and basil.
Grated Parmesan cheese and fresh basil

Storage: Store pasta in an airtight container in the refrigerator for up to 3 days.

Wait until the water comes to a rapid boil before adding your pasta. Placing pasta too early can make your pasta gummy and sticky!

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 yet.