And Now for Something Totally New: A Recipe

One of the things we knew we'd miss most about Colorado was a little eatery called Noodles and Company. We knew they hadn't made it in to Nevada yet and it made us sad. The cost to quality ratio at that restaurant is ridiculous. Totally loved the place.

Anyway, we recently decided to see if we could reverse engineer some pesto cavatappi for several reasons. It was kinda on a whim, but we thought we'd give it a try. It helps that their website has a complete list of ingredients for the dish and that there's more than one youtube video of the executive chef making the dish. seriously, guys, how easy are you going to make it for us to do this?

So, our first shot out of the box we totally just eyeballed it. It turned out quite nicely. this next time, I figured I'd try to get some measurements down and this is the recipe I ended up with. Keep in mind some of these measures are kinda rough, so adjust as you see fit.

Pesto Cavatappi Like Noodles and Co.

Olive oil

1 c. sliced mushrooms

1 c. diced tomatoes

16 oz. cavatappi noodles, cooked and drained

3 T. cream (we use whipping cream)

8 T. pesto sauce

salt

parmesan cheese

Warm a large skillet over medium heat. lightly cover the bottom of the skillet with olive oil. Add the mushrooms and tomatoes and sauté for a few minutes.

Add cavatappi, cream and pesto sauce. Mix thoroughly. Add salt and parmesan to taste (though we add about 1 t. of salt and around 1 T. of parmesan).

So, there you have it. It's a big hit at our house. I'm guessing it'll probably go pretty well at yours too.