Pesto & Walnut Panko Cavatappi

🥘 Ingredients

• asparagus
  1 bunch
• butter
  1 tbsp
• cavatappi pasta
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• grape tomatoes
  1 c
• panko breadcrumbs
  ⅓ cup
• parmesan cheese
  2 tbsp
• pesto
  3 tbsp
• walnuts
  ⅓ cup

🍳 Cookware

• large pot
• small bowl
• strainer
• large pan
• small bowl

1. 

   1

   cream cheese grape tomatoes asparagus walnuts cavatappi pasta panko breadcrumbs pesto parmesan cheese butter cooking oil

   cream cheese: 2 oz, grape tomatoes: 1 c, asparagus: 1 bunch, walnuts: ⅓ cup, cavatappi pasta: 8 oz, panko breadcrumbs: ⅓ cup, pesto: 3 tbsp, parmesan cheese: 2 tbsp, butter: 1 tbsp, cooking oil: 1 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry produce. Place cream cheese in a small bowl of warm water to soften. Halve grape tomatoes lengthwise. Trim and discard woody ends from asparagus; cut into 1-inch pieces. Roughly chop walnuts.
3. 

   3

   Add cavatappi pasta to boiling water. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain using a strainer .
4. 

   4

   While pasta cooks, melt butter in a large pan over medium-high heat. Add walnuts and panko breadcrumbs; cook, stirring, until golden brown, ⏱️ 4 minutes . Transfer to a second small bowl . Season with salt and pepper and set aside. Wipe out pan.
5. 

   5

   In the same pan, heat a large drizzle of cooking oil over medium-high heat. Add grape tomatoes and asparagus; season with salt and pepper. Cook, stirring occasionally, until tomatoes blister and asparagus is slightly tender, ⏱️ 3 minutes .
6. 

   6

   Stir drained cavatappi pasta, pesto, cream cheese, and ¼ cup reserved pasta cooking water into pan with veggies. Cook, stirring occasionally, until sauce thickens and everything is coated, ⏱️ 2 minutes . If needed, stir in more reserved pasta water a splash at a time until creamy.
7. 7

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