The one and only dish I always order at Noodles & Co is the Pesto Cavatappi because it’s just too delicious to try anything else. Does anyone else get anxiety at the thought of trying a new meal from a restaurant? No, just me? I have an irrational thought that I will try something new, which I won’t like, and I will have “wasted” a trip out. Anyway, one of my favorite things about cooking is being able to recreate dishes from my favorite restaurants at home with fresh ingredients.
Cameron and I took a trip to our local farmers market this past Saturday and we decided to pick up all the ingredients for our Noodles & Co pesto cavatappi copy cat recipe. We actually used rotini this time around. There was no fresh cavatappi at the farmers market and this freshly made garlic rotini was calling our names. Any hearty pasta that can pick up the sauce is a great choice.
- 1 box of pasta
- 1/2 pint of grape tomatoes
- 1/2 pint of mushrooms
- 1/3 cup of white wine
- 1/4 cup of heavy cream
- 8 ounces of pesto
- 1 TBS of extra virgin olive oil
- shredded parmesan cheese
Cook the pasta of your choice according to the instructions on the packaging.
Sauté the tomatoes and mushrooms in extra virgin olive oil until tender. Add the wine and reduce. Once the wine has been reduced, add the heavy cream and reduce as well. Add pesto and stir until well blended.
Combine the pasta with the pesto mixture and stir until blended.
Plate, top with parmesan cheese, and serve.