Pesto & Walnut Panko Cavatappi

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• asparagus
  12 oz
• butter
  2 tbsp
• cavatappi pasta
  12 oz
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• grape tomatoes
  8 oz
• panko breadcrumbs
  ½ cup
• pepper
• pesto
  1/2 c
• salt
• walnuts
  1 oz

🍳 Cookware

• large pot
• small bowl
• large pan
• small bowl
• shallow bowls

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Place cream cheese packet in a small bowl of warm water to soften. Halve grape tomatoes lengthwise. Trim and discard woody bottom ends from asparagus ; cut crosswise into 1-inch pieces. Roughly chop walnuts .

   cream cheese: 4 tbsp, grape tomatoes: 8 oz, asparagus: 12 oz, walnuts: 1 oz
2. 

   2

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

   cavatappi pasta: 12 oz
3. 

   3

   While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko breadcrumbs and walnuts; cook, stirring, until golden brown, 3-5 minutes. TIP: Keep an eye on the panko; it browns quickly! Turn off heat; transfer to a second small bowl . Season with salt and pepper and set aside. Wipe out pan.

   butter: 2 tbsp, panko breadcrumbs: ½ cup, salt, pepper
4. 

   4

   In same pan used for panko, heat a large drizzle of cooking oil over medium-high heat. Add tomatoes and asparagus; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to blister and asparagus is slightly tender, 2-3 minutes.

   cooking oil: 2 tsp
5. 

   5

   Stir drained cavatappi, pesto , cream cheese, and ¼ cup reserved pasta cooking water (½ cup for 4 servings) into pan with veggies. Cook, stirring occasionally, until sauce thickens and everything is evenly coated, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

   pesto: 1/2 c
6. 

   6

   Divide pasta between shallow bowls . Top with walnut panko and Parmesan cheese . Serve.

   Parmesan cheese: 6 tbsp