September 2, 2014

Pesto Cavatappi Recipe

When I was touring Washington DC with my family, I craved for some pasta. That’s when we found Corner Bakery Cafe at the National Press Building. It was a cool place to have lunch & the menu was affordable. I ordered pesto cavatappi & hubby ordered the spinach sweet crisp salad while the kids had their child serving of mac & cheese. They also got a free juice & free cookie. The food was delish. Couldn’t get it off my mind so when we got back to Los Angeles, I immediately searched online for a recipe that I can tweak. Here’s my very own version of pesto cavatappi:

INGREDIENTS

  • 1 lb macaroni pasta
  • 14.5 oz alfredo sauce
  • 3-4 tbsp pesto basil sauce
  • seasoned Italian bread crumbs
  • 1 cup chopped rotiserrie chicken
  • grated parmesan cheese
  • salt & pepper (optional)

DIRECTIONS

Boil water. Add pasta. When it’s al dente, drain the pasta. Then, add the alfredo sauce & the pesto basil sauce. Keep stirring. After 3 minutes, add the chopped rotiserrie chicken. Sprinkle with grated parmesan cheese & salt & pepper to taste.

SERVING SIZE

Serves 3-4

Since it was my first time to use a ready-made pesto sauce, I couldn’t quite decide which one to use so I bought 3. One of them has cheese already.

pesto basil sauces & pesto cavatappi

You can also serve with garlic bread on the side. Served using my Royal Albert plate. Happy eating!

 

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