Everyone talks about athletes carbo-loading before competition, but what if the carbs were the competition? Say, instead of two people curling, two pasta shapes dueling to see who’s the curliest? Yes, please. Can we judge?
Triple-Loop Noodles is the first in our series of Olympics-inspired food face-offs. Up next will be something cheesy, then something sweet—you’ll have to stay tuned to find out more! But for now, grab your scorecard and get to know these fierce competitors:
Fusilli with Kale-Cashew Pesto
So many loops! How will the judges keep track?!Photo by Julia Gartland
Don’t underestimate this petite, wound-up pasta. Expect to see not just three, but seven loops on game day. All those nooks and crannies are just right for capturing sauce. In this case, that’s a bright green pesto. Since it’s the winter (rather than summer) Olympics, we opted for Tuscan kale instead of basil. And instead of pine nuts, roasted cashews carry this torch. Add in some grated Parm, minced garlic, and lots of olive oil, and you have a perfect 10.
cup finely grated or ground Parmesan, plus more, for garnish
1/2
lemon, juiced
1/4
cup extra-virgin olive oil
1
pound fusilli
Red pepper flakes
Kosher salt
3 1/2
ounces chopped Tuscan kale
1/2
cup roasted cashews (salted or unsalted)
1
garlic clove, smashed and peeled
1/3
cup finely grated or ground Parmesan, plus more, for garnish
1/2
lemon, juiced
1/4
cup extra-virgin olive oil
1
pound fusilli
Red pepper flakes
Cavatappi with Sun-Dried Tomatoes, Brie, and Arugula
The cavatappi lands its loops with such grace! And with a big smile, just look at it go!Photo by Julia Gartland
Another shorty. Cavatappi is a corkscrew, usually ridged. It lands less loops than its competitor—usually two to three. But just wait for its special move: It’s hollow. Like a straw for your pasta sauce. Or for melty Brie! (The crowd goes wild!) Will it clinch the gold medal? Only time will tell. The recipe is a riff on Food52 co-founder Merrill Stubbs’s summertime hit from 2012—it’s been liked 1,212 times (and counting!) since then. We swapped in oily, plump sun-dried tomatoes and peppery arugula.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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