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
640kcal
Fat
35g
Ingredients
Cavatappi, Buttom Mushroom, Onion, Extra Virgin Olive Oil, Arugula, Parmesan Cheese, Walnuts, Garlic, Black Pepper, Italian Parsley, Kosher Salt, Nigella Seeds
Really didn’t like. Also if it is suggested to eat at room temperature then list it as a pasta salad! Otherwise,at least in the US without the word salad we assume it is a hot dish. Very disappointing
Doreen · 02/24/26
I warmed it up
Bill · 02/24/26
Really good however I actually prefer warm to cold and this time there was almost no walnuts. Otherwise this is a delicious dish.
Sarah · 02/23/26
Julia · 02/21/26
Elaine · 02/21/26
Eaten cold, this dish is tasteless—while the pasta tastes like cardboard. Heating it up didn’t make things any better. I ended up throwing the majority of it away.
Jinny · 02/19/26
not bad, but the mushrooms didn't work with it for me
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.
