Check out the Cavatappi with Cherry Tomatoes, Pesto calories and how many carbs in Cavatappi with Cherry Tomatoes, Pesto. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Tuesday, July 25, 2017 at 2:37pm
filed under
Main Dishes
Serving size: 1-1/2 cups
Recipe category: Main Dishes
Prep time: 20 min
Cook time: 30 min
Difficulty: Normal
Calories: 347 (17% DV)
Fat: 15g (23% DV)
Carbohydrates: 44g (15% DV)
Protein: 8g (16% DV)
Description: by Katie Workman in the Journal Inquirer 7/9/17
Tags: but I say eight., I always save a little more pasta water to thin if needed. She said 6 servings
Ingredients: Makes 8 servings (12 cups)
2
pints
5
1/2
cup
1
1
cup
3
tablespoons
4
cups
1
Tip: Click on the ingredient links to learn the nutritional information for all the Cavatappi with Cherry Tomatoes, Pesto ingredients. The serving size for any ingredient in Cavatappi with Cherry Tomatoes, Pesto may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Preheat oven to 300 degrees. Line a rimmed baking sheet with foil and coat with nonstick cooking spray. Place the tomatoes and thyme sprigs on the sheet and toss with 1 Tbsp. olive oil. Season with salt & pepper and roast for about 30 minutes, until they are wrinkly and slightly collapsed. While the tomatoes are roasting, bring a large pot of salted water to a boil. While the water is coming to a boil, make the pesto. Place the garlic & basil in a food processor or blender and pulse til everything is rough chopped. Add 1/3 cup of olive oil, a bit of salt & pepper, and process, scraping down the sides part way through until everything is well blended. If it is thick, add a bit more olive oil. Add the cheese and pulse til blended in. Taste and adjust seasonings. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water and drain the pasta. Toss the pasta with the reserved cooking water, the remaining 1-2 Tbsp of olive oil (more if it seems dry) and the roasted tomatoes. (discard the thyme sprigs) and transfer to a serving bowl. Dollop the pesto on top and toss. Serve hot, warm, or cold.