Pesto Cavatappi Copycat
"Found this by doing a web search. Definitely not my own. I always add some sliced onions and top with parmesan chicken."
photo by lynette J.
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4-6
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
- Cook pasta as directed on packaging.
- While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO.
- 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.
- Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto.
- Plate and top with shredded parmesan cheese!
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Reviews
-
My family loves this! I double the recipe and add shrimp. Yum!! -
Cut this down for two of us and we totally enjoyed this dish! I did use homemade pesto that I had in the freezer from my fresh basil I had this year and this is a great recipe to use it in. Made for Fall PAC 2012. Thank you for posting. -
Loved it! I sauted chucks of chicken breasts before adding the tomatoes & mushrooms. I think a touch of garlic would be good. This is going into my Permanent Addition cookbook. -
My Girlfriend loves this dish from that pasta place. We tried this using the Classico Jar of Pesto. I used a whole box of pasta for leftovers and that way I could use the whole jar.
