Cook the pasta
Bring a large pot of salted water to a boil. Add the cavatappi (or your preferred pasta) and cook until al dente, following the package instructions.
STEP 2
Prepare the Pesto
Place the Vitto Pesto Sauce in a large bowl (off the heat) and set aside.
STEP 3
Toss with pasta
Drain the pasta, reserving a small cup of pasta water. Add the hot cavatappi to the bowl with the pesto, tossing gently to coat. Add a splash of the reserved pasta water if needed to achieve the desired consistency.
STEP 4
Garnish and serve
Top the dish with Parmigiano Reggiano flakes and fresh basil leaves for added flavour and presentation.
CHEF TIPS
For a burst of freshness, add a sprinkle of lemon zest just before serving. It enhances the pesto’s vibrant flavors and pairs beautifully with the Parmigiano Reggiano.
