Homemade Noodles & Company Pesto Cavatappi is the perfect copycat version made right in your own kitchen! Making pesto is probably easier than you think!
I first made this recipe in 2011 but wanted to re-make it and take some new pictures. I’m upset with myself that I took so long to make it again!

Homemade Noodles & Company Pesto Cavatappi

Noodles & Company is one of my favorite fast casual restaurants. I typically order this Pesto Cavatappi or the Med Salad. If you order it there, it comes with mushrooms. I always swap those out for spinach so I did the same thing here.

Julia loved helping with this one. She was great at de-stemming the basil and was thrilled to push the button the food processor.

I made a simple grilled chicken to go along with this and had a quick dinner that all of us loved.

Noodles & Company Pesto Cavatappi

Homemade Noodles & Company Pesto Cavatappi is the perfect copycat version made right in your own kitchen!

5 from 1 vote

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Servings:

Author: Melissa | Persnickety Plates

Ingredients

1 lb cavatappi twists, cooked al dente
For the pesto:
2 Tablespoons olive oil
1 bunch fresh basil de-stemmed
2 Tablespoons shaved Asiago cheese
salt & pepper to taste
1 Tablespoon olive oil
1 teaspoon minced garlic
1 Tablespoon butter
Pinch of crushed red pepper
1 Tablespoon white wine
¼ cup chicken stock
2 oz heavy cream
salt & pepper to taste
2 Tablespoons shaved Asiago cheese
2 Roma tomatoes chopped
2 cups fresh spinach de-stemmed

Instructions

In a large pot of salted water, cook the pasta to al dente, drain, rise with cold water, then toss with olive oil & set aside.
Make the pesto:
In a food processor, add the fresh basil, 2 Tablespoons of olive oil, 2 Tablespoons of Asiago cheese and blend until smooth. Taste, then season with salt & pepper & blend, as needed. Set aside.
Heat a large pan over medium heat. Add in the olive oil & the garlic.
Add butter and crushed red pepper.
Add in the cooked noodles & stir.
Deglaze the pan with white wine and then add the chicken stock.
When the noodles begin to sizzle a bit, add the chopped tomatoes and spinach.
Add in the cream.
Toss & stir then turn off heat.
Pour on the pesto and let the tomatoes warm and spinach wilt.
Garnish with the remaining shaved Asiago cheese.

Tried this recipe?Tag @melissa_pplates or use #persnicketyplates!

Updated 5/25/16. Original picture from 2011:

Things you may need:
Mini Food Processor(so many pretty colors – I have red)
Corkscrew
My favorite heat safe spatulas

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Pesto Pasta with Peas & Sun Dried Tomatoes

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Homemade Noodles & Company Pesto Cavatappi