Pesto Cavatappi - 16 oz.

Inspired by the popular dish of the same name, we decided to take our mouth-watering pesto and infuse it into these cavatappi noodles.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these flavors:
  Chicken, beef, pork, Parmesan, roasted tomatoes, goat cheese, artichokes, red onion.

  Pairs well with these sauces/oils:
  - Lemon Alfredo Sauce
  - Marsala Cream Sauce with Champignon Mushrooms
  - Porcini Mushroom & Tomato Sauce
  - Portabella & Roasted Garlic Sauce
  - Puttanesca Sauce
  - Red Wine Bison Bolognese Sauce
  - Roasted Garlic & Four Cheese Sauce
  - Roasted Tomato Marinera Sauce
  - Plant-Based Romesco Sauce with Hemp Hearts
  - Tomato Vodka Sauce
  - Plant-Based Tomato Vodka Sauce
  - Plant-Based Kale Basil Pesto
  - Sun-Dried Tomato Pesto
  - Traditional Basil Pesto
  - Basil Olive Oil
  - California Meyer Lemon Olive Oil
  - Colorado Hemp Seed Oil
  - Roasted Garlic Avocado Oil

• - Pesto Cavatappi with Salmon & Basil Pesto

  - Pesto Mac and Cheese

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Basil, Wheat Gluten, Yeast Extract (Salt, Yeast Extract, Natural Flavor), Granulated Garlic, Natural Lemon Flavor, Salt.
  
  CONTAINS: Wheat.

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