Pesto Cavatappi (Noodles & Co Style)

This is one of Ava and my favorites, I like to add grilled shrimp.

Ingredients:
Cavatappi Pasta - 1/2 pack
Roma Tomato - 1
Heavy whipping Cream - 1 1/2 tbsp
Olive Oil - 1 tbsp
Parmesan Cheese - 1 tbsp Shredded
sliced sauteed mushrooms
white wine

2 TBSP or more, Basil Pesto (see my blog, under pasta)

While you are making the pesto cook the pasta according to the instructions on the pack. When the pasta is almost done, heat a separate deep saute pan and pour 1 tbsp of olive oil. Add the tomatoes and saute for 3 to 4 minutes. Add the pesto (at least 2 tbsp - you can add more if you like) and slowly stir in the the drained pasta . After 1 minute add in the heavy whipping cream. Let the liquid reduce in the pan for about 1 to 2 minutes. Remove from heat. Serve immediately. Top with grated Parmesan cheese.

The original recipe also calls for sliced sauteed mushrooms and white wine. Add sauteed mushrooms along with the tomato and then add 1-2 tbsp of any good Italian white wine after you have added the pasta.


For this recipe, I have used Parmigiano Reggiano.Parmigiano Reggiano has a fruity/nutty taste and a slightly gritty texture. This cheese is also way suprerior (in gourmet points) in flavor and taste to the regular American parmesan cheese available in most stores available grated/ shredded.