Chicken Cavatappi with Chef John’s Almond-Arugula Pesto Recipe

Cook Time: 15 minutes

Ingredients

• 1/2 cup packed fresh arugula spinach
• 1/3 cup raw almonds
• 1/3 cup extra-virgin olive oil
• 4 cloves garlic
• 1/2 teaspoon salt, divided
• 8 ounces cavatappi
• 2 cups fresh sugar snap pea pods, halved on the bias
• 1 1/2 cups shredded cooked chicken breast
• 1/8 teaspoon black pepper
• 1/2 cup radishes, halved and thinly sliced
• lemon wedges, for serving

Directions

1. Start by bringing a small saucepan of lightly salted water to a boil. Add the arugula and cook for about 30 seconds, until it's bright green. Then transfer the arugula to a bowl filled with ice water and let it cool for 1 to 2 minutes. Drain well and gently squeeze out any excess moisture.
2. For the pesto, combine the arugula, almonds, olive oil, garlic, and 1/4 teaspoon of salt in a mini blender or food processor. Pulse until a coarse pure forms, making sure to scrape down the sides as needed.
3. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the cavatappi pasta and cook according to the package instructions, usually 9 to 11 minutes, until al dente. In the last 2 minutes of cooking, add the sugar snap pea pods. Drain both the pasta and pea pods.
4. Return the pasta and peas to the saucepan and toss with the pesto and shredded chicken. Season with the remaining 1/4 teaspoon salt and the black pepper.
5. Transfer the mixture to a serving dish and top with thinly sliced radishes. Serve with lemon wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size: 1

• Calories: 495
• Total Fat: 26g (33% Daily Value)
• Saturated Fat: 4g (18% Daily Value)
• Cholesterol: 45mg (15% Daily Value)
• Sodium: 359mg (16% Daily Value)
• Total Carbohydrate: 48g (17% Daily Value)
• Dietary Fiber: 10g (36% Daily Value)
• Total Sugars: 12g
• Protein: 26g (53% Daily Value)
• Vitamin C: 140mg (155% Daily Value)
• Calcium: 151mg (12% Daily Value)
• Iron: 5mg (27% Daily Value)
• Potassium: 836mg (18% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

By Chef John Mitzewich | Published on March 9, 2023

Origin of Chicken Cavatappi with Almond-Arugula Pesto

The dish "Chicken Cavatappi with Chef Johns Almond-Arugula Pesto" is a modern twist on classic Italian pasta dishes. Cavatappi, a spiral-shaped pasta, pairs beautifully with the vibrant flavors of pesto. While pesto itself originated in Genoa, Italy, this version takes a more creative approach by incorporating almonds instead of traditional pine nuts, and arugula, which offers a peppery kick to the sauce. Chef John Mitzewich, a well-known culinary personality, developed this recipe to highlight fresh ingredients and simple preparation, making it a versatile dish that can be enjoyed year-round.

Regional Variations

Although pesto is commonly associated with the Liguria region in Italy, where it was first created, regional variations abound. The traditional Genoese pesto uses basil, garlic, pine nuts, Parmesan, and olive oil, but this recipe offers a departure by using arugula and almonds. The substitution of almonds, which are more widely available than pine nuts, also adds a nutty depth to the pesto. Depending on local preferences, some regions of Italy might opt for other greens such as spinach or even kale, adapting the dish to seasonal availability. This variation makes it a popular choice in various global kitchens, where ingredients may be sourced from local markets.

How This Dish Differs from Similar Recipes

Chicken Cavatappi with Almond-Arugula Pesto stands apart from other pasta dishes due to its unique pesto sauce. Most pesto sauces focus on basil and pine nuts, creating a herbal, creamy texture. Chef Johns version, however, features arugula, giving the dish a fresh, peppery bite, complemented by the crunch of almonds. The addition of sugar snap peas introduces a subtle sweetness and a satisfying crunch, balancing the rich flavors of the pesto. Furthermore, the inclusion of shredded chicken makes this dish a hearty, protein-packed meal, suitable for a main course. Unlike typical pesto pastas, which are often served cold as a side dish, this warm version is ideal for a comforting dinner.

Where Its Typically Served

Chicken Cavatappi with Almond-Arugula Pesto is often served in casual and family-friendly dining settings, such as bistros, Italian restaurants, or even at home for a weeknight dinner. Its bright and flavorful profile makes it a great option for lunch or dinner. While it is more common in American and Italian-American cuisine, the dish can be found in a variety of restaurants that emphasize fresh, seasonal ingredients. Its especially fitting for gatherings, where its fresh flavors and vibrant colors add a touch of elegance to any meal.

Interesting Facts

1. The word "cavatappi" means "corkscrew" in Italian, referring to the spiral shape of the pasta. This fun shape allows sauces to cling more effectively, making each bite a burst of flavor.

2. Arugula, a key ingredient in this pesto, is a leafy green that has been prized since ancient Roman times for its sharp, peppery taste. Its also packed with vitamins and antioxidants, adding both flavor and nutritional benefits to the dish.

3. Almonds, used in this recipe instead of pine nuts, are a great source of healthy fats, protein, and fiber. They are a staple in Mediterranean cuisine, where they are often used to add richness to both sweet and savory dishes.

4. The pesto sauce is incredibly versatile. If you dont have almonds or arugula, you can substitute with other nuts like walnuts or cashews, and greens such as spinach or kale, tailoring it to your personal taste or whats available in your pantry.

FAQ about Chicken Cavatappi with Chef John’s Almond-Arugula Pesto Recipe