Pesto Pasta

As much as I love to cook, I also love to eat out! I find it inspiring to eat food prepared by other people. I also find it fun to try to re-create meals I really enjoy without necessarily knowing what all of the ingredients are.

One of the first meals I tried to re-create when I started trying to cook without following recipes was a pasta dish we had at the fast casual restaurant, Noodles & Company.

This recipe can be made for one or ten, so experiment with the quantity of ingredients.

Here is what I did to try to re-create it:

Pesto Pasta
Inspired by Noodles & Company Pesto Cavatappi
 

Ingredients:
Cavatappi pasta
Mushrooms, sliced
Roma tomatoes, quartered
Traditional basil and parsley pesto
Shredded parmesan cheese
Oil
Salt

Cook cavatappi pasta according to package directions, until pasta is al dente (slightly firm, but tender). 

Better Bonus Tip: Remember to salt boiling water to add flavor to the pasta as it cooks.

While pasta is cooking, add sliced mushrooms and tomatoes to a saute pan with a little oil. Cook for approximately 5 minutes, until veggies are tender but not mushy.

While veggies are sauteing, prepare pesto in a blender or food processor and set aside. 

 

Once pasta is cooked, drain and then add to the pan of mushrooms and tomatoes. Add a few spoonfuls of pesto, mixing well until pasta is coated.  Top with shredded parmesan cheese and serve immediately. 

Better Bonus Tip: If pasta is done cooking before the pesto and veggies, add a little oil to the pasta to prevent it from getting sticky.

Better Bonus Tip:  Serve with shrimp or chicken for added protein.

~Ashley