• 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.
  1 pound cavatappi noodles

To 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.
  3 Tablespoons extra virgin olive oil, 4 Tablespoons shaved Asiago cheese, salt & pepper, 1 bunch fresh basil
• To make the pasta
• Heat a large pan over medium heat. Add 1 tablespoon of olive oil & the minced garlic.
  1 teaspoon minced garlic
• Add butter and crushed red pepper.
  1 Tablespoon unsalted butter, 1 pinch crushed red pepper flakes
• Add in the cooked noodles & stir.
  1 Tablespoon white wine, ¼ cup chicken stock
• Deglaze the pan with white wine and then add the chicken stock.
  2 medium roma tomatoes, 2 cups fresh spinach
• When the noodles begin to sizzle a bit, add the chopped tomatoes and spinach.
• Add in the cream.
  2 ounces heavy 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.