Pesto Cavatappi Recipe

5 from 1 vote

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

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Italian

Servings:

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

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.