Cavatappi with White Beans and Kale Walnut Pesto
Tuna and White Bean Radicchio Lettuce Wraps
January 24, 2019
Pesto Crusted Salmon
February 11, 2019
Cavatappi with White Beans and Kale Walnut Pesto
This cavatappi with white beans and kale walnut pesto recipe is so simple but so delicious! Making it with our lemon EVOO will make all the difference (we promise)!
Ingredients
Directions
Combine all the pesto ingredients, except the cheese, in the bowl of a food processor. Pulse until the mixture resembles a paste, scraping down the sides of the bowl when needed.
If the mixture seems dry, add a bit more Colavita Lemon Extra Virgin Olive Oil, a drizzle at a time, until the desired consistency is achieved. Finally add the cheese and pulse to combine.
Remove the pesto to a tupperware container. It will keep in the refrigerator, covered, for a week.
Bring a large pot of water to a rolling boil. Salt it generously and add the Colavita Cavatappi, cooking according to the package instructions.
Drain, reserving 1 cup of the pasta water.
Drizzle the cooked cavatappi with a little Colavita EVOO.
Heat the Colavita Lemon EVOO in a skillet over medium-low heat.
Add garlic, and sauté until golden, about 3 minutes. Add the red pepper flakes and sauté until fragrant, about 30 seconds.
Reduce heat to low and add the pesto, stirring it into the garlic and oil mixture.
Add the pasta, tossing the pasta in the sauce until it is fully coated.
Finally, add the beans to the skillet, and cook until beans are heated through, stirring constantly, 2 minutes.
If the pasta seems dry, add a little of the reserved pasta water.
Garnish with lemon zest and serve with extra grated Parmigiano-Reggiano cheese.
Shop this recipe
Ingredients
Directions
Combine all the pesto ingredients, except the cheese, in the bowl of a food processor. Pulse until the mixture resembles a paste, scraping down the sides of the bowl when needed.
If the mixture seems dry, add a bit more Colavita Lemon Extra Virgin Olive Oil, a drizzle at a time, until the desired consistency is achieved. Finally add the cheese and pulse to combine.
Remove the pesto to a tupperware container. It will keep in the refrigerator, covered, for a week.
Bring a large pot of water to a rolling boil. Salt it generously and add the Colavita Cavatappi, cooking according to the package instructions.
Drain, reserving 1 cup of the pasta water.
Drizzle the cooked cavatappi with a little Colavita EVOO.
Heat the Colavita Lemon EVOO in a skillet over medium-low heat.
Add garlic, and sauté until golden, about 3 minutes. Add the red pepper flakes and sauté until fragrant, about 30 seconds.
Reduce heat to low and add the pesto, stirring it into the garlic and oil mixture.
Add the pasta, tossing the pasta in the sauce until it is fully coated.
Finally, add the beans to the skillet, and cook until beans are heated through, stirring constantly, 2 minutes.
If the pasta seems dry, add a little of the reserved pasta water.
Garnish with lemon zest and serve with extra grated Parmigiano-Reggiano cheese.