There are a few things we miss about Utah since moving to New Mexico. One of those things is the Corner Bakery and their creamy pesto cavatappi dish. Every time we return to Utah we make multiple trips to get our fix, but this recipe suffices our cravings while we're away and it's super quick to make. Every so often I'll serve this dish with parmesan crusted chicken or a crusty piece of bread to soak up the delicious sauce, but without all of that, when we're in a hurry, this dish comes together in 10 minutes.
Of course you could make your own pesto and alfredo sauce, which I've done, but what makes this dish speedy are the pre-made store bought sauces. And, I feel the flavor is just as good.
The toasted breadcrumbs make the dish, in my opinion. I love the mixed texture of the creamy sauce and crunchy crumbs. Hope you enjoy my take on the Corner Bakery dish-- we sure do.
Creamy Pesto Sauce Directions (serves 4-6): While the noodles are boiling, place one container of Buitoni alfredo sauce with 4-5 tablespoons of pesto in a sauce pan over low to medium heat, stir often to make sure it doesn't scorch on the bottom. After the noodles are cooked and drained add the sauce and mix until pasta is evenly coated. Next, top with toasted breadcrumbs and serve immediately. Oh and don't forget to salt to taste. Every pesto sauce has a different level of sodium so I usually wait until the end to salt.
Toasted Breadcrumbs Directions: Melt two tablespoons of butter over medium heat in a small saute' pan. Add 1/4 cup panko breadcrumbs, 1/4 cup grated fresh parmesan cheese, and 1 teaspoon of Italian seasonings. Stir to incorporate and continue stirring until the crumbs brown up. Once they brown, take them off the heat and serve on top of the pasta immediately. mmmm... delish!