Cavatappi with Arugula Pesto and Cherry Tomatoes
Elevate your pasta night with this vibrant and flavorful Cavatappi with Arugula Pesto and Cherry Tomatoes. This recipe combines the peppery bite of fresh arugula and zesty basil in a creamy pesto sauce enhanced with garlic, Parmesan, and nutty pine nuts. Roasted cherry tomatoes add a burst of sweetness and a caramelized depth that perfectly complements the twisted ridges of cavatappi pasta, which hold the sauce beautifully. Quick to prepare with just 15 minutes of prep time and ready in under 40 minutes, this dish is perfect for weeknight dinners yet elegant enough for entertaining. Garnish with extra Parmesan and a dash of red pepper flakes for a gourmet finish. Healthy, fresh, and bursting with Mediterranean-inspired flavors, this vegetarian pasta recipe is an absolute must-try.
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Recipe Information
Ingredients
- 12 oz Cavatappi pasta
- 4 cups Arugula
- 1 cup Fresh basil leaves
- 2 cloves Garlic cloves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese, grated
- 0.33 cup Extra virgin olive oil
- 2 cups Cherry tomatoes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Lemon juice
- 1 tbsp Olive oil (for roasting)
- 0.25 tsp Red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper. Spread them out on the baking sheet and roast for 15-20 minutes or until they begin to burst and caramelize.
While the tomatoes roast, bring a large pot of salted water to a boil. Cook the cavatappi pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
To make the arugula pesto, combine arugula, basil, garlic, pine nuts, Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a food processor. Pulse until finely chopped.
With the food processor running, slowly drizzle in 1/3 cup of olive oil and 1 tablespoon of lemon juice. Blend until smooth, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Once the pasta is drained, return it to the pot and toss with the arugula pesto, adding reserved pasta water a tablespoon at a time to achieve your desired consistency.
Gently fold in the roasted cherry tomatoes, being careful not to mash them.
Serve immediately, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes for heat, if desired. Enjoy!
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 13.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 675 mg | 52% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
