Recipes and Cooking Copycat Pesto Cavatappi 3.7 (38) 7 Reviews Pesto Cavatappi is a delicious, easy recipe perfect for busy weeknights! Start with chewy pasta and toss it with a homemade pesto cream sauce, tomatoes, and mushrooms. It's even better than the Noodles & Company version! By Meggan Hill Meggan Hill Facebook Instagram Website Born and raised in Wisconsin, Meggan Hill is the Executive Chef and head of the Culinary Hill Test Kitchen. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. She completed a two-year Culinary Arts program in Southern California and has been developing recipes for her own site, for brands, and for other publications since 2011. Learn about BHG's Editorial Process Published on August 24, 2016 Print Rate It Share Share Tweet Pin Email Photo: Culinary Hill Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Servings: 4 Ingredients 1 pound cavatappi pasta 1 tablespoon olive oil 1 tomato, cored and diced ½ cup white wine ¼ cup heavy cream 1 cup store-bought pesto 1 cup shredded Parmesan cheese Directions Bring 4 quarts of water to a boil in a large pot. Add pasta and cook until tender, about 12 minutes. Drain well. Heat 1 Tbsp oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until some liquid has been released and the tomatoes are heated through, about 5 minutes. Stir in the wine and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes. Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese. Rate it Print