1 16-ounce box Cavatappi noodles

2 cups fresh basil leaves, stems removed

2 garlic cloves

½ cup freshly grated Parmesan cheese

¼ cup high-quality extra virgin olive oil

¼ teaspoon salt

⅛ teaspoon pepper

Extra Parmesan cheese to garnish

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Cook the cavatappi noodles according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
In a food processor, combine fresh basil, garlic, Parmesan, salt, and pepper.
Slowly drizzle in olive oil while processing until the pesto is smooth and creamy.
If the pesto is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Toss the cooked cavatappi noodles with the pesto sauce until evenly coated.
Serve with extra grated Parmesan cheese for garnish.

Add nuts like pine nuts, walnuts, or almonds for added texture.

Make it vegan by swapping Parmesan for nutritional yeast.

Add red pepper flakes to the pesto for a spicy twist.

For a heartier meal, toss in grilled chicken, shrimp, or tofu.