Creamy Pesto Cavatappi with Asparagus and Blistered Tomatoes

This vibrant pasta dish brings together tender cavatappi, fresh asparagus and sweet blistered grape tomatoes in a luscious creamy pesto sauce. It’s a quick and satisfying meal that’s perfect for busy weeknights.

A crunchy walnut and panko topping adds texture and nutty flavor, while a sprinkle of Parmesan cheese finishes it off. Ready in just 20 minutes, this recipe is sure to become a family favorite.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

6 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 packet in a small bowl of warm water to soften. Halve grape tomatoes lengthwise. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Roughly chop walnuts.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
3. While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add walnuts and panko; cook, stirring, until golden brown, 3-5 minutes. TIP: Keep an eye on the panko; it browns quickly! Turn off heat; transfer to a second small bowl. Season with salt and pepper and set aside. Wipe out pan.
4. In same pan used for panko, heat a large drizzle of oil over medium-high heat. Add tomatoes and asparagus; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to blister and asparagus is slightly tender, 2-3 minutes.
5. Stir drained cavatappi, pesto, cream cheese and ¼ cup reserved pasta cooking water (½ cup for 4 servings) into pan with veggies. Cook, stirring occasionally, until sauce thickens and everything is evenly coated, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
6. Divide pasta between shallow bowls. Top with walnut panko and Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish ahead of time?

This pasta is best served fresh, but you can prep the vegetables and panko topping in advance.

Is there a substitute for walnuts?

Pine nuts or almonds can be used instead of walnuts for the topping.