Pesto Cavatappi
Creamy pesto pasta with garlic and butter comes together quickly for an easy weeknight meal.
Servings: 6 servings
Ingredients
- 1 pound cavatappi pasta or any pasta you have on hand, gluten-free if required
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 8 ounces basil pesto
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- grated Parmesan cheese for serving
- fresh basil for serving
Instructions
- Bring a large pot of salted water to a rapid boil, then add the cavatappi and cook until al dente according to package directions.
- Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, melt the butter in a skillet over medium heat, add the minced garlic, and cook until fragrant, about 30 seconds.
- Stir in the basil pesto and salt and cook until the mixture starts to bubble, 1–2 minutes.
- Pour in the reserved pasta water and stir, cooking until the sauce begins to thicken, about 5 minutes.
- Reduce heat to low, add the heavy cream, stir, and simmer until the sauce reduces slightly, about 2–3 minutes.
- Add the drained pasta to the skillet and toss to coat evenly with the sauce.
- Serve topped with grated Parmesan cheese and fresh basil.
Equipment
- Large Pot
- Skillet
- Colander
- Measuring Spoons
- Measuring cup
- Wooden Spoon or Tongs
Notes
- Pasta should be firm and slightly springy when done.
- For low-carb option, use zucchini noodles.
- If omitting cream, add an extra 1/2 cup reserved pasta water.
- Add sun-dried tomatoes or sliced mushrooms in step 4 for extra flavor.
- Mix halved cherry or grape tomatoes in just before serving.