Cavatappi With Roasted Broccoli And Pesto Recipes

CAVATAPPI WITH BROCCOLINI, BROWN BUTTER, AND SAGE

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside.
• Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the Broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, cut the stalks in half crosswise, and set aside.
• In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside.
• Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
• Meanwhile, wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Add 1/4 teaspoon salt and black pepper. Stir in the cooked pasta until incorporated, then fold in the broccolini and 2 to 3 tablespoons of the reserved pasta water.
• Stir in the Parmesan cheese, adding more pasta water until you achieve desired creaminess. Season with salt and pepper and serve hot.

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.

CAVATAPPI WITH BROCCOLI SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
• Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
• Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

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!

CAVATAPPI WITH ROASTED BROCCOLI AND PESTO

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.