Pesto Cavatappi

Make the pasta: Start a pot of well-salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain and place the pasta in a bowl.

Meanwhile, make the pesto cream sauce : Place the pesto, heavy cream, and ¼ teaspoon kosher salt in a saucepan. Simmer over medium heat until it just starts to thicken, about 3 to 4 minutes. Remove from the heat.

Serve: When the pasta is done, add it with the sauce. Taste and add a few pinches more salt until the flavor pops. (Refrigerate any leftovers; they can become gummy when reheated, so eat at room temperature.)