In this light and bright pasta dish, twirls of cavatappi are coated in a housemade pesto featuring a textural blend of arugula, parsley, garlic, walnuts, and olive oil. Studded with sautéed mushrooms, it’s all finished with a dusting of Parmesan and a handful of chopped parsley for a little lift at the end.
Nutritional facts
Protein
19g
Carbs
66g
Calories
641kcal
Fat
34.6g
Ingredients
Parmesan Cheese, Italian Parsley, Arugula, Buttom Mushroom, Kosher Salt, Onion, Cavatappi, Garlic, Black Pepper, Walnuts, Extra Virgin Olive Oil, Nigella Seeds
Contains milk, tree nuts (Walnuts), wheat.
Reviews
4.2
Based on 58 reviews
so blend. no flavour. heated it up and does not taste any better.
Sheena · 11/05/26
Samarth · 05/18/26
lacked flavor
christian · 04/21/26
Received it with the packaging completely open and was all over everything in the box. Didn’t get to even eat it
Katharine · 04/19/26
Bradley · 04/19/26
A little bland.
Megan · 04/15/26
Nice, good portion for cost
Ansley · 04/15/26
Daniel · 04/13/26
Bradley · 04/12/26
Nick · 04/07/26
Meh
Nancy · 04/07/26
Bradley · 04/06/26
Lucian · 04/01/26
Hilary · 03/31/26
Bradley · 03/30/26
Lisa · 03/30/26
Bradley · 03/23/26
Love a good mushroom pesto. More garlic would be welcome.
Chef Chris Massiah was born and raised in Brooklyn. He has cooked since he was very young, and first assisted as a pastry chef when he was a teenager. His dad has been his biggest influence in the kitchen, and Massiah credits him with his own ability to shop for the right ingredients and season dishes. He also considers everyone he has worked with along the way as a sort of teacher. He loves to cook comfort food and Caribbean food, with an influence of flavors from Asian cuisine.
