Pesto Cavatappi (Noodles & Company Copycat)
, 15 min, 8 servings (1 cup each)
Creamy pesto pasta with sautéed tomatoes and mushrooms in a white wine and cream sauce.
| prepBring 4 quarts / 3.8 L water and salt to a boil in a large saucepan or stock pot | |||||
| 450 g cavatappi pasta | Cook pasta until al dente, 10–12 min | Toss in drained pasta, coat evenly | Serve, garnish with Parmesan | ||
| 1 teaspoon olive oil | Heat oil, sauté tomatoes & mushrooms, 5 min | Stir in broth, wine & cream; simmer 2 min | Add pesto, heat through, 2 min | ||
| 1 large tomato, cored and diced (or 1 jar crushed tomatoes) | |||||
| 115 g mushrooms, sliced | |||||
| 60 ml chicken broth | |||||
| 60 ml dry white wine | |||||
| 60 ml heavy whipping cream | |||||
| 1 jar pesto | |||||
| shredded Parmesan cheese (for serving) | |||||
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