Creamy Pesto Cavatappi

Ingredients

• 1 lb cavatappi pasta (corkscrew shape)
• 2 tbsp olive oil
• 1 cup high-quality basil pesto
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• Salt and pepper to taste
• Toasted pine nuts for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the cavatappi pasta until it's perfectly al dente. Drain, reserving 1/2 cup of starchy pasta water.
2. In a large skillet over medium-low heat, add the olive oil and sauté the minced garlic and halved cherry tomatoes for about 2 to 3 minutes until the tomatoes soften slightly.
3. Turn the heat down to low. Pour in the heavy cream and basil pesto, stirring constantly until the two blend smoothly into a vibrant, creamy green sauce. Let it simmer gently for 2 minutes.
4. Add the drained cavatappi and the grated Parmesan cheese into the skillet. Toss thoroughly until the ridged pasta corkscrews are completely coated with the pesto cream sauce.
5. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it up. Season with salt and pepper to taste.
6. Serve hot, garnished with a few extra pinches of Parmesan cheese and toasted pine nuts if desired.