Cavatelli with Pesto and Sautéed Cherry Tomatoes

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May 7, 2015

A healthy, simple meal that is fast and easy to prepare, your family will love the flavors and everyone will enjoy a change of pace without having to leave their comfort zone!

  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins

  • Yields: 2 - 3 Servings


3 quarts water

2 ½ Tbsp kosher salt

¾ lb dried cavatelli

½ Tbsp Herbed Italian Peppercorn Infused Oil

½ cup Pesto (See Note)

2/3 cup sautéed cherry tomatoes (See Note)

Additional grated Pecorino Romano Cheese and Herbed Italian Peppercorn Infused Oil , for finishing (optional)

Special Equipment:

Colander for straining pasta

Wooden spoon


Bring water and salt to a boil in a 4 to 5 quart saucepan and add cavatelli.

Boil for 10 to12 minutes or until al dente and strain into to a colander.

Add drained (but not rinsed) pasta to a non-reactive bowl, then mix in ½ Tbsp Herbed Italian Peppercorn Oil and toss pasta with a wooden spoon to incorporate.

Mix in the pecorino romano cheese, and add at least ½ cup of the pesto, mix to spread evenly into the cavatelli.

Add 2 cups of pasta and 1/3 cup of the tomatoes to 2 bowls.

Garnish with additional grated cheese and a drizzle of olive oil, if desired.

The Herbed Italian Peppercorn Infused Oil can be used in place of the Tuscan Garlic Oil for our Sautéed Cherry Tomato Recipe.

The Gourmet Exchange Spinach Pesto Oreganata is available for purchase at our seasonal farmers markets, select Visit Us for market dates and times.


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