I have another restaurant-inspired recipe to share with you today. It’s been a while since we lived somewhere with a Noodles and Company. When we left Chicago six years ago we moved to Colorado Springs for two years. Clara was a toddler and that’s where Gwen was born just before we left. When I was pregnant with Gwen and not able to cook, let alone eat much of anything, Dustin and Clara would go out for dinner together while I stayed home on the couch watching endless episodes of British television (Poldark, Downtown Abbey, and The Paradise which I LOVED!). Dustin is a pasta lover and so they often ended up at Noodles and Co. and this dish, pesto cavatappi, became their go-to order. I figured it couldn’t be too hard to make at home and this recipe is spot on!

Cavatappi is a fancy curly noodle that can be hard to find. No fear though, this recipe will work great with a pound of pretty much any other pasta- rigatoni, farfalle, or penne would be good substitutions. We usually buy our pesto at Costco (they have large jars, I freeze what’s leftover and thaw as needed). If you have lots of fresh basil on hand you can even make your own. The noodles get tossed with sautéed mushrooms and tomatoes (we don’t love mushy tomatoes so we wait and add them at the end), garlic, pesto, a bit of broth and cream, and lots of Parmesan cheese. It’s pretty and so delicious!

Pesto Cavatappi

INGREDIENTS

1 lb. Cavatappi (or another similar pasta)
1 cup basil pesto (We love Costco’s pesto)
1 Tbsp. olive oil
1-2 cups cherry or grape tomatoes, halved
8 oz. cremini mushrooms, sliced
2 large cloves garlic, minced
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
salt and freshly ground black pepper
1/2 cup freshly grated parmesan + extra for serving
fresh basil, for serving (optional)

DIRECTIONS

1. 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.
2. 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 (we wait and add our tomatoes at the end) 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.
3. Pour in the broth 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.
4. Stir in the pasta and toss to mix well. Serve with additional cheese and fresh basil, if desired.

Adapted from Nourish and Fete