Ingredient:
1 tbsp olive oil
1 cup grape tomatoes, halved
4 oz mushrooms, sliced
1/2 cup white wine
1/3 cup heavy cream
1 1/2 cups basil pesto (homemade or store-bought, see tips)
1 lb cavatappi pasta, cooked and drained
Salt and pepper, to taste
Shredded Parmesan cheese, for topping
Method:
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add in the tomatoes and mushrooms, and cook until the tomatoes have released most of their juices and the mushrooms are soft and tender, about 10 minutes.
Remove from heat briefly, add in the wine, cream, and pesto. Return back to heat.
Bring to a low simmer (you don’t want to boil, it might scorch the cream), and simmer until the sauce is slightly thickened—about 3 minutes.
Add in the cooked pasta, stirring well to coat. Season with salt and pepper. Serve topped with parmesan. (Yields about 1 heaping cup per serving.)
1 tbsp olive oil
1 cup grape tomatoes, halved
4 oz mushrooms, sliced
1/2 cup white wine
1/3 cup heavy cream
1 1/2 cups basil pesto (homemade or store-bought, see tips)
1 lb cavatappi pasta, cooked and drained
Salt and pepper, to taste
Shredded Parmesan cheese, for topping
Method:
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add in the tomatoes and mushrooms, and cook until the tomatoes have released most of their juices and the mushrooms are soft and tender, about 10 minutes.
Remove from heat briefly, add in the wine, cream, and pesto. Return back to heat.
Bring to a low simmer (you don’t want to boil, it might scorch the cream), and simmer until the sauce is slightly thickened—about 3 minutes.
Add in the cooked pasta, stirring well to coat. Season with salt and pepper. Serve topped with parmesan. (Yields about 1 heaping cup per serving.)
