Best Pesto Cavatappi Copycat Recipes

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

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.

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!