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
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.
