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Cavatappi with White Beans and Kale Walnut Pesto

Cavatappi with White Beans and Kale Walnut Pesto
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Cavatappi with White Beans and Kale Walnut Pesto

Cavatappi with White Beans and Kale Walnut Pesto

Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients

 1 lb Colavita Cavatappi
 zest of 1 lemon
 2 tbsp Colavita Lemon Extra Virgin Olive Oil
 2 large cloves garlic, thinly sliced
 2 tsp fresh thyme leaves
 pinch of red pepper flakes
 kosher salt
 15 oz can of low-sodium white beans, rinsed
For the Pesto:
 3 cups packed torn kale leaves, stems removed
 1 cup packed fresh basil leaves
 1 cup packed fresh parsley leaves
 1 tsp sea salt
  cup Colavita Lemon Extra Virgin Olive Oil (more as needed)
 1 cup walnuts
 ½ cup parmigiano-reggiano cheese

Directions

First, make the pesto:
1

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.

2

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.

3

Remove the pesto to a tupperware container. It will keep in the refrigerator, covered, for a week.

Make the Pasta:
4

Bring a large pot of water to a rolling boil. Salt it generously and add the Colavita Cavatappi, cooking according to the package instructions.

5

Drain, reserving 1 cup of the pasta water.

6

Drizzle the cooked cavatappi with a little Colavita EVOO.

7

Heat the Colavita Lemon EVOO in a skillet over medium-low heat.

8

Add garlic, and sauté until golden, about 3 minutes. Add the red pepper flakes and sauté until fragrant, about 30 seconds.

9

Reduce heat to low and add the pesto, stirring it into the garlic and oil mixture.

10

Add the pasta, tossing the pasta in the sauce until it is fully coated.

11

Finally, add the beans to the skillet, and cook until beans are heated through, stirring constantly, 2 minutes.

12

If the pasta seems dry, add a little of the reserved pasta water.

13

Garnish with lemon zest and serve with extra grated Parmigiano-Reggiano cheese.

Ingredients

 1 lb Colavita Cavatappi
 zest of 1 lemon
 2 tbsp Colavita Lemon Extra Virgin Olive Oil
 2 large cloves garlic, thinly sliced
 2 tsp fresh thyme leaves
 pinch of red pepper flakes
 kosher salt
 15 oz can of low-sodium white beans, rinsed
For the Pesto:
 3 cups packed torn kale leaves, stems removed
 1 cup packed fresh basil leaves
 1 cup packed fresh parsley leaves
 1 tsp sea salt
  cup Colavita Lemon Extra Virgin Olive Oil (more as needed)
 1 cup walnuts
 ½ cup parmigiano-reggiano cheese

Directions

First, make the pesto:
1

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.

2

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.

3

Remove the pesto to a tupperware container. It will keep in the refrigerator, covered, for a week.

Make the Pasta:
4

Bring a large pot of water to a rolling boil. Salt it generously and add the Colavita Cavatappi, cooking according to the package instructions.

5

Drain, reserving 1 cup of the pasta water.

6

Drizzle the cooked cavatappi with a little Colavita EVOO.

7

Heat the Colavita Lemon EVOO in a skillet over medium-low heat.

8

Add garlic, and sauté until golden, about 3 minutes. Add the red pepper flakes and sauté until fragrant, about 30 seconds.

9

Reduce heat to low and add the pesto, stirring it into the garlic and oil mixture.

10

Add the pasta, tossing the pasta in the sauce until it is fully coated.

11

Finally, add the beans to the skillet, and cook until beans are heated through, stirring constantly, 2 minutes.

12

If the pasta seems dry, add a little of the reserved pasta water.

13

Garnish with lemon zest and serve with extra grated Parmigiano-Reggiano cheese.

Cavatappi with White Beans and Kale Walnut Pesto

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