PESTO CAVATAPPI
Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.
Provided by andmee
Categories Pesto Pasta
Time 25m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 458 calories, Carbohydrate 45.4 g, Cholesterol 29 mg, Fat 22.3 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 7.7 g, Sodium 398 mg, Sugar 3 g
CAVATAPPI WITH ROASTED BROCCOLI AND PESTO
A light entree incorporating broccoli and cavatappi. You can add chicken if you like and more to fill you up with fewer calories.
Provided by chri103
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
- Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
- Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
- Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.
Nutrition Facts : Calories 810.4 calories, Carbohydrate 122.6 g, Cholesterol 12.3 mg, Fat 26 g, Fiber 8.4 g, Protein 27.7 g, SaturatedFat 5.3 g, Sodium 276.8 mg, Sugar 2.2 g
FETTUCCINE WITH WALNUT & SAGE PESTO
Make a creamy pasta sauce with the help of walnuts. This recipe is based on the traditional Ligurian dish salsa di noci ('walnut sauce') but with added sage
Provided by Rosie Mackean
Categories Dinner
Time 13m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil. Meanwhile, toast the walnuts in a dry frying pan over a medium heat for 3-5 mins until lightly golden to bring out their intense nutty flavour. Remove from the heat and tip into a blender.
- Warm the milk, sage leaves and garlic in a small pan over a low heat until the milk is steaming - the sage will lightly cook in the milk and the garlic will start to soften. Cooking the sage like this removes the bitterness but preserves the flavour. Pour the infused milk along with the sage and garlic over the walnuts and leave to stand for 1 min.
- Stir the fettuccine into the pan of boiling water and cook for around 10 mins, or until al dente. Grate in the cheese and add the oil and parsley to the blender along with a generous pinch each of salt and pepper, then blitz until you have a chunky pesto. Transfer the sauce to a large pan and keep warm over a low heat, stirring so it doesn't burn. Transfer the fettuccine directly from its cooking water into the sauce using tongs, then toss well, adding a couple of ladlefuls of the water to loosen if needed. Divide between bowls and grate over more parmesan and drizzle with oil.
Nutrition Facts : Calories 727 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
CAVATAPPI PASTA SALAD WITH WALNUT-SAGE PESTO
Make and share this Cavatappi Pasta Salad With Walnut-Sage Pesto recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°.
- Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
- Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt.
- Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
- Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides.
- With processor on, slowly pour broth through food chute, processing until well blended.
- Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine. Serve immediately.
Nutrition Facts : Calories 305.6, Fat 10.9, SaturatedFat 1.4, Sodium 451.8, Carbohydrate 45.7, Fiber 4.5, Sugar 3.3, Protein 8.5
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- Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
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