Pesto Cavatappi Copycat Recipes
COPYCAT PESTO CAVATAPPI
Pesto Cavatappi is a delicious, easy recipe perfect for busy weeknights! Start with chewy pasta and toss it with a homemade pesto cream sauce, tomatoes, and mushrooms. It's even better than the Noodles & Company version!
Provided by Meggan Hill
Time 15m
Number Of Ingredients 7
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 COPYCAT
Found this by doing a web search. Definitely not my own. I always add some sliced onions and top with parmesan chicken.
Provided by emcglone1979
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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!
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From culinaryhill.com
Ratings 84Total Time 15 minsCategory Main CourseCalories 423 per serving
From culinaryhill.com
Ratings 84Total Time 15 minsCategory Main CourseCalories 423 per serving
- In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
- Stir in the broth, 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 uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.
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5/5 (9)Calories 413 per servingCategory Dinner, Main
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5/5 (9)Calories 413 per servingCategory Dinner, Main
- Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook just until al dente, according to package directions, then drain the pasta and set aside.
- While the pasta cooks, make the sauce. Warm olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the sliced tomatoes and mushrooms. Cook for 2-3 minutes, until the tomatoes are softened and the mushrooms begin to release liquid. Add garlic and cook for 1 minute more, just until fragrant.
- Pour in the broth and wine and simmer for another 2-3 minutes, until slightly reduced. Stir in the cream and simmer for 1 minute more. Reduce heat to low and stir in the pesto and Parmesan. Taste and add more salt and pepper, to taste.
- Stir in the pasta and toss to mix well. Serve with additional cheese, fresh basil, or other herbs as desired.
COPYCAT NOODLES & COMPANY™ PESTO CAVATAPPI …
2017-09-08 1 In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add in the tomatoes and mushrooms, and cook until the tomatoes have …
From tablespoon.com
Cuisine ItalianCategory LunchServings 6Total Time 20 mins
From tablespoon.com
Cuisine ItalianCategory LunchServings 6Total Time 20 mins
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add in the tomatoes and mushrooms, and cook until the tomatoes have released most of their juices and the mushrooms are soft and tender, about 10 minutes.
- Bring to a low simmer (you don’t want to boil, it might scorch the cream), and simmer until the sauce is slightly thickened—about 3 minutes.
- Add in the cooked pasta, stirring well to coat. Season with salt and pepper. Serve topped with parmesan. (Yields about 1 heaping cup per serving.)
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