Ingredients

The following ingredients have 4 Servings
  • 1 lb. cavatappi pasta (or another hearty noodle)
  • kosher salt
  • 1 tablespoon olive oil
  • 1-2 cups cherry tomatoes (cut in half lengthwise, about 15 ounces)
  • 1 cup mushrooms (sliced, about 8 ounces)
  • 2-3 cloves garlic (minced)
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup dry white wine (or sub additional broth)
  • 1/4 cup heavy cream
  • 1 cup basil pesto (homemade or store-bought)
  • 6-8 cranks freshly-ground black pepper (plus more to taste)
  • 1/2 cup grated Parmesan cheese

Instruction

  • Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook just until al dente, according to package directions, then drain the pasta and set aside.
  • While the pasta cooks, make the sauce. Warm olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the sliced tomatoes and mushrooms. Cook for 2-3 minutes, until the tomatoes are softened and the mushrooms begin to release liquid. Add garlic and cook for 1 minute more, just until fragrant.
  • Pour in the broth and wine and simmer for another 2-3 minutes, until slightly reduced. Stir in the cream and simmer for 1 minute more. Reduce heat to low and stir in the pesto and Parmesan. Taste and add more salt and pepper, to taste.
  • Stir in the pasta and toss to mix well. Serve with additional cheese, fresh basil, or other herbs as desired.