RECIPE: PESTO CAVATAPPI
Steps:
- In a large saucepan bring 4 quarts of water and salt to boil. Add pasta to the boiling water. Cook pasta for about 10-12 minutes or until al dente. Reserve 1/2 cup pasta water if desired. Drain well.
- Heat oil in a large skillet over medium-high heat. If using onions or mushrooms, cook them for 3-4 minutes, then add tomatoes and cook for about 5 minutes.
- Stir in wine (or pasta water), cream, and almost bring to a boil. Reduce heat to medium and cook sauce until it has thickened slightly, about 2-3 minutes.
- Stir in pesto and heat sauce thoroughly.
- Toss pasta and pesto together. If adding chicken, place cooked slices on top of the pasta. Serve immediately and garnish with parmesan cheese.
PESTO CAVATAPPI
Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.
Provided by andmee
Categories Pesto Pasta
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.
Nutrition Facts : Calories 458 calories, Carbohydrate 45.4 g, Cholesterol 29 mg, Fat 22.3 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 7.7 g, Sodium 398 mg, Sugar 3 g
PESTO CAVATAPPI COPYCAT
Found this by doing a web search. Definitely not my own. I always add some sliced onions and top with parmesan chicken.
Provided by emcglone1979
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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
An easy creamy pesto sauce cuts the prep for this cavatappi pasta dish to a mere 15 minutes. Top with Parmesan and enjoy at your newfound leisure.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings, 1-1/3 cups each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
CHICKEN-PESTO CAVATAPPI WITH PARMESAN
Put together an easy weeknight entrée with our recipe for Chicken-Pesto Cavatappi. The creamy sauce will warm the cockles of your heart.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
CAVATAPPI WITH ARUGULA PESTO AND CHERRY TOMATOES
Make and share this Cavatappi With Arugula Pesto and Cherry Tomatoes recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- PESTO: Combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
- Cook pasta according to package directions, omitting salt and fat. Drain.
- Combine pesto, pasta, and tomatoes in a large bowl; toss well.
- Sprinkle pine nuts over pasta.
- Serve immediately.
Nutrition Facts : Calories 427.7, Fat 14, SaturatedFat 2.7, Cholesterol 7.3, Sodium 438.5, Carbohydrate 60.7, Fiber 3.4, Sugar 2.1, Protein 15.2
CAVATAPPI WITH ROASTED BROCCOLI AND PESTO
A light entree incorporating broccoli and cavatappi. You can add chicken if you like and more to fill you up with fewer calories.
Provided by chri103
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
- Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
- Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
- Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.
Nutrition Facts : Calories 810.4 calories, Carbohydrate 122.6 g, Cholesterol 12.3 mg, Fat 26 g, Fiber 8.4 g, Protein 27.7 g, SaturatedFat 5.3 g, Sodium 276.8 mg, Sugar 2.2 g
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- 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.
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