If you make the pesto yourself (check Meggan’s blog – she has a recipe for Basil-Walnut Pesto) you can control exactly what goes into it and you won’t end up with any weird ingredients that you don’t like. Then you can take the pesto and quickly make the pesto-cream sauce in this recipe. Add in a few veggies and you’ve got yourself a satisfying, comfort-food meal.
You may not be able to find cavatappi pasta in your local market. Just substitute another small pasta, ideally one that has nooks and crannies to absorb the sauce, such as a rotini or radiatore.
1 tablespoon salt
1 pound cavatappi pasta or other small pasta
1 teaspoon olive oil
1 large tomato cored and diced
4 ounces sliced mushrooms optional
¼ cup chicken broth
¼ cup dry white wine
¼ cup heavy whipping cream
1 cup homemade (or store-bought) pesto
1 cup shredded Parmesan cheese
Cook pasta to al dente level in accordance with package instructions. Drain well.
Meanwhile, heat oil in a large skillet over medium-high heat, until oil is shimmering. Add tomatoes and mushrooms (if using), cooking for about 5 minutes, until veggies have released some liquid and tomatoes are heated through.
Stir in broth, wine, and cream and bring to just a hint of a boil. Reduce heat to medium, cooking until the sauce has thickened slightly, about 2 minutes.
Add pesto, stirring until well-combined and heated through, about 2 minutes. Add the pasta, tossing to coat. Transfer to a serving dish, or individual plates, garnish with Parmesan cheese and serve immediately.
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Quick Tip: If you do not want to cook with wine, substitute an equivalent amount of chicken broth.
Recipe and image courtesy of Meggan at Culinary Hill