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Cavatappi pasta cooked and then tossed in cooked tomatoes cooked with chicken broth, cream and pesto. top with parmesan cheese. Delicious!

Pesto Cavatappi (Noodles & Co. Copycat)

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Prep Time 10 mins
Cook Time 10 mins
Total Time 11 mins
Course Main Course
Cuisine Italian
Servings 8


  • 1 lb. Cavatappi Noodles Also known as cellentani
  • 4 Roma Tomatoes
  • 1 Tbsp. Oliva Oil
  • 1 Cup Chicken Broth
  • 1 Cup Heavy Cream
  • 1 Cup Parmesan Cheese


  • 2 Cups Basil Leaves
  • 1/3 Cup Pine Nuts
  • 1 Cup Parmesan Cheese
  • 2 Cloves Garlic
  • 1/2 Cup Olive Oil


  • Boil water for pasta.  Once boiling add pasta and set timer for 11 minutes.
  • Dice tomatoes into 1/2 inch pieces.  Heat olive oil and then add tomatoes.  Cook for 2-4 minutes until soft and cooked through.
  • Add chicken broth and heavy cream to tomatoes.  Cook over medium heat for 2-4 minutes or until bubbly and thick.  Simmer until pasta is ready.
  • Drain the pasta when done and pour into a large bowl.
  • Add pesto to tomato-cream mixture and heat through.  Pour over cooked pasta and garnish with parmesan cheese and fresh tomatoes.

Pesto Instructions

  • Put the basil leaves, no stems, in a food processor.  
  • Add the pine nuts and pulse 8-10 times until everything is chopped.
  • Peel and mince the garlic. Add chopped garlic and 1 cup of parmesan cheese.  Pulse 8-10 times until well chopped.
  • Pour the olive oil in a thin stream through the lid of the food processor while the machine is going.  You will need to scrape down the sides several times after all the oil is added and continue to blend for about a minute.
Keyword Cheese, Pasta, Pesto, Tomatoes
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