 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Found this by doing a web search. Definitely not my own. I always add some sliced onions and top with parmesan chicken. Ingredients:
12 ounces cavatappi noodles |
1/2 pint grape tomatoes, sliced in half lengthwise |
1/2 pint sliced mushrooms |
1/3 cup white wine |
1/4 cup cream |
7 ounces pesto sauce |
extra virgin olive oil |
shredded parmesan cheese |
Directions:
1. Cook pasta as directed on packaging.
2. While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO.
3. When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.
4. Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto.
5. Plate and top with shredded parmesan cheese!
|
|