Creamy Pesto Cavatappi with Blistered Tomatoes and Asparagus

This vibrant pasta dish brings spring flavors to your table in just 20 minutes. Tender cavatappi noodles are tossed with fresh asparagus and blistered grape tomatoes in a luscious creamy pesto sauce.

For the perfect finishing touch, we add a crunchy toasted walnut panko topping and a sprinkle of Parmesan cheese. It’s an easy, satisfying meal that feels special enough for company but simple enough for a weeknight.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

12 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Place cream cheese in a small bowl of warm water to soften. Halve grape tomatoes lengthwise. Trim and discard woody ends from asparagus; cut into 1-inch pieces. Roughly chop walnuts.
2. Once water is boiling, add cavatappi and cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain.
3. While pasta cooks, melt 1 tbsp butter in a large pan over medium-high heat. Add walnuts and panko; cook, stirring, until golden brown, 3-5 minutes. Season with salt and pepper, then transfer to a small bowl. Wipe out the pan.
4. In the same pan, heat a drizzle of oil over medium-high heat. Add tomatoes and asparagus; season with salt and pepper. Cook, stirring occasionally, until tomatoes blister and asparagus is tender, 2-3 minutes.
5. Add drained cavatappi, pesto, cream cheese and 1/4 cup reserved pasta water to the pan. Cook, stirring, until sauce thickens and coats pasta, 1-2 minutes. Add more pasta water if needed for a creamy consistency.
6. Divide pasta among shallow bowls. Top with walnut panko and Parmesan. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well.

Can I make this dish vegetarian?

It is already vegetarian. For vegan, use dairy-free pesto, cream cheese and Parmesan.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.