Pesto Cavatappi

 An awesome copycat of my Noodles and Company favorite.

• ▢ 1 tablespoon Salt
• ▢ 1 pound cavatappi pasta
• ▢ 1 teaspoon olive oil
• ▢ 1 large tomato cored and diced
• ▢ 4 ounces mushrooms sliced (optional, see note 2)
• ▢ 1/4 cup chicken broth or vegetable broth
• ▢ 1/4 cup dry white wine (see note 3)
• ▢ ¼ cup heavy whipping cream
• ▢ 1 cup homemade pesto or store-bought (see note 4)
• ▢ 1 cup shredded Parmesan cheese




• In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
• Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
• Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
• Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.

• NOTES
  Excellent! 
  I didn’t have mushrooms but did have peppers.
  Didn’t have white wine on hand but that would be good.
  I added a bunch of rotisserie chicken. Shrimp would also be good.