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

Melissa | Persnickety Plates

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

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.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

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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

Zucchini & Squash Galette

Homemade Noodles & Company Pesto Cavatappi