Cavatappi al Pesto

Cavatappi al Pesto is a delightful twist on traditional Italian pesto pasta, featuring spiraled cavatappi coated in a vibrant, homemade basil pesto. This dish is both hearty and refreshing, perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Cavatappi pasta - 200 grams
• Fresh basil leaves - 50 grams
• Pine nuts - 30 grams
• Garlic - 1 clove
• Parmesan cheese, grated - 30 grams
• Olive oil - 60 milliliters
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes, halved - 100 grams (optional)

Steps

1. Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, pine nuts, garlic clove, and grated Parmesan cheese.
3. Pulse the mixture until finely chopped. With the processor running, gradually add the olive oil until a smooth paste forms. Season with salt and black pepper to taste.
4. Once the pasta is cooked, reserve 50 milliliters of the pasta cooking water and drain the rest. Return the drained pasta to the pot.
5. Add the pesto to the pasta along with the reserved pasta water. Toss well to combine, ensuring the pasta is evenly coated.
6. If using, add the halved cherry tomatoes and gently mix them in.
7. Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.

Nutrition

• Calories: 550
• Protein: 18 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 21 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from olive oil and pine nuts.
• High in vitamins and antioxidants from fresh basil.

Tags