In the Kitchen: Cavatappi - KMSP-TV

In the Kitchen: Cavatappi

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Figlio used to be a popular attraction in Uptown's Calhoun Square, and it's now open in a new location at the Shops at West End in St. Louis Park. Executive Chef J.P. Samuelson came to the FOX 9 Kitchen to share what's on the menu.

Watch the video for more information.

Cavatappi with Basil Pesto, Chicken and Sun-Dried Tomato


  • ¾ pound Cavatappi pasta
  • 1 large garlic clove
  • 1/8 tsp. salt
  • 2/3 cup (tightly packed) fresh basil leaves
  • 2 tbsp. pine nuts
  • ¼ cup grated Pecorino, Romano cheese
  • 1/2 CUP freshly grated Parmigiano-Reggiano
  • 6-8 tbsp. extra-virgin olive oil
  • 6 quarts boiling, salted water
  • ½ cup sun-dried tomatoes
  • ½ pound pulled chicken
  • Freshly-ground black pepper


  1. In a mortar and pestle or food processor, puree the garlic with the salt.
  2. Gradually add the basil and then the pine nuts, crushing everything into a rough paste.
  3. Add the cheeses and then finally enough oil to bring the pesto to the consistency of heavy cream. Meanwhile, cook the pasta according to the directions on the box.
  4. Take out 1/3 cup pasta water and stir it into the pesto.
  5. Drain the pasta in a colander and immediately toss it with the pesto, chicken and sun-dried tomato.
  6. Top with parmesan and taste for seasoning.


Serves six to eight as a first course, or three to four as a main dish.

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