Pesto & Walnut Panko Cavatappi
with Blistered Grape Tomatoes, Asparagus & Parmesan
Pesto & Walnut Panko Cavatappi
Twisty cavatappi is tossed with nutty pesto, crunchy walnut panko, blistered grape tomatoes, tender asparagus, and a shower of Parmesan for a bright, savory pasta dish.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 6 ounce Cavatappi Pasta
- 2 tablespoon Cream Cheese
- 4 ounce Grape Tomatoes
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 4 tablespoon Pesto
- ½ ounce Walnuts
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories730
Protein21g
Carbs79g
Fat36g
Tags:
VeggieFiber SmartLow SugarLow SodiumQuickEasy PrepNew
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a nut-free version, swap the walnuts for toasted sunflower or pumpkin seeds, or leave them out entirely. For dairy-free needs, use a dairy-free pesto and an unsweetened plant-based cream cheese or parmesan alternative.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to add freshness and balance the rich pesto pasta. Warm garlic bread or a light tomato soup also works well if you want a more filling meal.
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