Cavatappi with pesto sauce

Cook the pasta
Bring a large pot of salted water to a boil. Add the cavatappi (or your preferred pasta) and cook until al dente, following the package instructions.

Prepare the Pesto
Place the Vitto Pesto Sauce in a large bowl (off the heat) and set aside.

Toss with pasta
Drain the pasta, reserving a small cup of pasta water. Add the hot cavatappi to the bowl with the pesto, tossing gently to coat. Add a splash of the reserved pasta water if needed to achieve the desired consistency.

Garnish and serve
Top the dish with Parmigiano Reggiano flakes and fresh basil leaves for added flavour and presentation.