Pesto Cavatappi Copycat Food

COPYCAT PESTO CAVATAPPI

Steps:

• Bring 4 quarts of water to a boil in a large pot. Add pasta and cook until tender, about 12 minutes. Drain well.
• Heat 1 Tbsp oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until some liquid has been released and the tomatoes are heated through, about 5 minutes.
• Stir in the 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 combined. Transfer to a serving dish and garnish with Parmesan cheese.

PESTO CAVATAPPI COPYCAT

Steps:

• Cook pasta as directed on packaging.
• While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO.
• When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.
• Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto.
• Plate and top with shredded parmesan cheese!

CREAMY PESTO CAVATAPPI

Steps:

• Cook mushrooms in large nonstick skillet sprayed with cooking spray on medium heat 7 to 8 min. or until tender.
• Add cream cheese spread and pesto; cook and stir 2 min.
• Stir in pasta and tomatoes; top with Parmesan.

CHICKEN-PESTO CAVATAPPI WITH PARMESAN

Steps:

• Cook chicken and mushrooms in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done, stirring frequently.
• Mix cream cheese spread, milk and pesto sauce until blended. Add to skillet; cook and stir 2 min. or until heated through.
• Stir in pasta and tomatoes; top with Parmesan.

CAVATAPPI WITH PROSCIUTTO AND PARMESAN

Steps:

• Cook pasta according to the package directions, omitting salt and fat. Drain in colander over a bowl, reserving 3 tablespoons cooking liquid.
• Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and saute 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.