How to make pesto cavatappi (step by step)
The main method for this pesto cavatappi stars our pesto cream sauce. It’s just 2 ingredients (plus salt)! As long as you have your pesto ready to go, it’s a breeze to make. Here’s what to know about how to make pesto cavatappi: Why we love this recipe: It’s simple, but it’s got mighty big flavor! The creamy pesto sauce is savory, salty, and herbaceous: perfect for making these curly al dente noodles absolutely irresistible. It comes together in about 20 minutes, and we’ve got a vegan version too. Here’s how to make it! Step 4: Once the pasta is done, drain it and combine the two in a bowl. We like doing this instead of the pasta pot, which can make the pasta gummy. Then add a few pinches of salt until the flavor is well seasoned, but not salty. You’ll need a different amount every time, depending on the brand of pesto you’re using (or homemade!), and how much salt you added to the pasta water. We don’t have a favorite pesto brand to recommend, though we’ve tried many. Share your favorite brand in the comments below if you have one!
Reserve some pasta water right before draining the pasta. Pasta water is the key to helping the pasta to coat the noodles with a slick sauce! Otherwise, the pesto gets gummy and dry and sticks to the noodles. Combine the same amount of pesto with the pasta and ½ cup pasta water. Toss until it’s fully combined into a sauce that coats all the noodles. Add salt until the flavor pops. You’ll need a little extra salt to make the flavors sing.
Well, we’ve got a secret for you. You can use…miso paste! Yes, this traditional Japanese ingredient is a great substitute for cheese. Go to our Vegan Pesto recipe.
Homemade pesto has the best flavor and bright green color. Make a batch of Basil Pesto if you can. Or try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor. Our top choice for store-bought is refrigerated fresh pesto from the produce section. This type of pesto, often sold in tubes, tends to have better flavor than pesto in jars. Jarred pesto brands vary greatly in flavor—and a spritz of lemon juice can help! Each brand is different: some taste very bitter and acidic, which can overwhelm a dish. Experiment to find a brand you love! Adding a spritz of fresh lemon juice can help to improve the flavor, and you can add more to taste depending on your pesto brand.
Frequently asked questions
More pesto pasta recipes
Want more recipes with pesto and pasta? Try these variations:
Green salads: A fresh and light salad is a great fit, like arugula salad, spinach salad, fennel orange salad, or celery salad (sounds odd, but tastes amazing!). Citrus Salad: This breezy citrus salad would make a perfect pair. White beans: These 5-minute cannellini beans or white beans add a great kick of plant-based protein. Sauteed veggies: Sauteed vegetables are colorful and easy: a total treat! Roasted veggies: Try roasted broccoli and carrots, Parmesan roasted cauliflower, roasted broccolini, roasted broccoli, or roasted kale.
No reviews *If you prefer not using cream, use the instructions in Pesto Spaghetti. For a vegan option, use Vegan Pesto and follow the the instructions in Pesto Spaghetti.
Pesto Mac and Cheese A swirl of basil pesto brings so much flavor to this classic comfort food! Also features Havarti cheese for ultra creaminess. Shrimp Pesto Pasta An impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone. Vegan Pesto Pasta This killer vegan pesto pasta gets big flavor from emerald green basil pesto, ripe cherry tomatoes, and a drizzle of olive oil. Pesto Pasta The best recipes are the simplest. Pesto pasta with homemade basil pesto, al dente noodles and a sprinkle of Parmesan? Perfection. Spaghetti Squash with Pesto This easy spaghetti squash recipe dresses up the squash “noodles” with pesto and Parmesan!
