NOODLES AND COMPANY PESTO CAVATAPPI RECIPES

Steps:

• 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.)

Steps:

• In a large saucepan, bring 4 quarts of well salted water to a boil. Add pasta; cook until al dente, about 10 - 12 minutes. Drain well; set aside. Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering. Add tomatoes; cook about 5 minutes, until some of the liquid has been released and the tomatoes are heated through. Stir in the wine and cream; bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes. Add pesto; stir until heated through, about 2 minutes. Add pasta; toss until evenly coated in the sauce. Serve, garnished with Parmesan cheese.