This Pesto Cavatappi recipe recreates the creamy, herbaceous pasta dish made famous by Noodles & Company. Cavatappi’s corkscrew shape holds the bright, garlicky pesto cream sauce in every nook, ensuring each bite is packed with flavor. It’s a quick, satisfying meal that comes together in about 25 minutes, perfect for a weeknight dinner or a comforting lunch.
Ingredients
- 12 oz (340 g) cavatappi pasta (or other short pasta like fusilli or penne)
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken or vegetable broth
- 1/2 cup (120 g) basil pesto (store-bought or homemade)
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup (120 ml) of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
- Pour in the heavy cream and broth. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
- Reduce the heat to low and whisk in the pesto and Parmesan cheese until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Drain the cooked pasta and add it to the skillet with the pesto cream sauce. Toss well to coat, adding a splash of the reserved pasta water if the sauce is too thick.
- Serve immediately, topped with extra Parmesan and fresh basil leaves if desired.
Tips
- Don’t overcook the garlic: Sauté it just until fragrant (about 1 minute). Burnt garlic turns bitter and will ruin the sauce.
- Adjust consistency: If the sauce is too thick, add pasta water a tablespoon at a time until it reaches your desired consistency. If it’s too thin, let it simmer a bit longer to reduce.
- Use quality pesto: Since pesto is the star, use a good-quality store-bought or homemade pesto. If using store-bought, taste it first – some brands are saltier than others, so adjust the added salt accordingly.
- Make it lighter: Swap the heavy cream for half-and-half or whole milk, but note the sauce will be thinner and less rich.
Serving Suggestions
This pesto cavatappi is delicious on its own, but it also pairs well with grilled chicken, shrimp, or salmon. Serve it with a simple green salad and crusty bread for a complete meal. For a vegetarian version, top with toasted pine nuts or sun-dried tomatoes.
Variations
- Add protein: Stir in diced cooked chicken, sautéed shrimp, or crumbled Italian sausage after making the sauce.
- Veggie boost: Add blanched broccoli, asparagus, or peas to the pasta during the last 2 minutes of cooking for extra color and nutrition.
- Spicy kick: Add a pinch of red pepper flakes when sautéing the garlic for a subtle heat.
- Cheese swap: Use Pecorino Romano instead of Parmesan for a sharper, saltier flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the pasta in a skillet over medium-low heat with a splash of milk or broth, stirring until heated through. You can also microwave individual portions in 30-second intervals, stirring in between, until hot. The sauce will thicken as it sits, so adding a little liquid is key to restoring its creamy texture.
Frequently Asked Questions
Can I use a different pasta shape? Yes, any short pasta with ridges or curves works well, such as fusilli, rotini, or penne. The sauce clings best to shapes with nooks and crannies.
Can I make this dairy-free? Absolutely. Use a dairy-free cream alternative (like coconut cream or oat cream) and a dairy-free pesto and Parmesan substitute. The flavor will be slightly different, but still delicious.
How do I prevent the sauce from separating? Keep the heat low when adding the pesto and cheese, and stir constantly. High heat can cause the cream to curdle. Also, make sure the pasta is well-drained before adding it to the sauce.
Can I freeze this dish? It’s not recommended, as the creamy sauce can separate and become grainy when thawed. It’s best enjoyed fresh.
What can I use instead of heavy cream? Half-and-half, whole milk, or evaporated milk are good substitutes. The sauce will be lighter, so you may need to simmer it a little longer to thicken.
Is this dish spicy? No, it’s not spicy. The flavor is primarily from basil, garlic, and Parmesan. If you like heat, add red pepper flakes as mentioned in the variations.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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