Creamy RRP & Pesto Cavatelli
Another excuse to continue to fuel my pesto addiction here folks! Tender cavatelli, roasted peppers, and freshly made pesto, along with fresh parsley, good wine, and grana padano. Easy and fabulous!
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
10
Serves: 4
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Pepperoncinis, Packed In Chili Oil
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 1 cup1 cup1 cup Roasted Red Pepper, diced
- 1 cup1 cup1 cup White Wine, I used an Ontario Pelee Island Pinot Grigio
- 1.5 cup1.5 cup1.5 cup Heavy Cream (Whipping Cream), room temp
- .5 cup.5 cup.5 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If you're making my pesto recipe, do so as the first step and leave it covered in the fridge. Alternately, open up a jar of your fave store-bought brand and move on to the next step!
- Bring a large pot of cold, generously salted water to a boil and leave covered. Ideally, you'll do your prep while you wait for the water to boil!
- Begin heating the EVOO, pepperoncini, and garlic, in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute before adding the onion, roasted peppers, and a generous hit of both salt & pep. Let the veg cook for about 8 - 10 minutes, reducing the heat if needed to avoid browning. Cook until soft. Pour in the wine, season with more salt, and let the wine simmer off until reduced by about half. This should take 4 - 5 minutes.
- Pour in the room temperature cream and wait for the sauce to start boiling. Reduce your temp to a simmer, season with a good pinch of salt, and simmer while your pasta cooks. Add the cavatelli to the boiling water and cook about a minute and a half less than al dente so we can finish our pasta in the creamy sauce.
- Strain the pasta directly in to the creamy skillet, leaving your pot of pasta water on the stove. You might initially worry about the amount of sauce, but don't. The sauce will continue to reduce and thicken with the noodles. Continue to stir and cook until the sauce is nice & creamy, and your noodles are just right. Taste them often to avoid overcooking.
- Once you're ready, turn off the heat to the skillet. Add the entire batch of pesto (or to taste), the grana padano, fresh parsley, and a small ladle of your pasta water. Start tossing until everything is creamy and combined. Taste and adjust your salt / pepper if needed / desired.
- Cover the skillet for 5 mins off the heat. For service, serve up your portions and garnish with some fresh basil, heaps of grana padano, and some pep flakes for an extra kick. ENJOY!
- Any leftovers can be packed up in an airtight container for 4 days.
Notes
- Garnish - Grana Padano, Fresh Basil, Red Pepper Flakes
- Pesto Recipe - www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
- Prep Time does not include pesto preparation. Add 15 minutes if preparing from scratch!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Grain Free Keto Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 542 |
| Fat: | 51 g |
| Carbohydrates: | 17 g |
| Protein: | 16 g |
| Cholesterol: | 149 g |
| Sodium: | 1246 mg |
| Fiber: | 0 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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