Cavatappi with Pesto
Skip the spaghetti sauce next time and make this instead.
2-3 T prepared pesto (jarred)
shrimp and/or chicken, cooked as you like (optional)
4 ounces cremini mushrooms, sliced
1 tomato, diced
olive oil
salt and black pepper
8 ounces cavatappi pasta
1/2 cup white wine
2 cloves garlic, minced
1/4 cup cream
1/3 cup (approximate) freshly grated parmesan cheese
Cook shrimp and/or chicken as desired and set aside. Saute sliced mushrooms and diced fresh tomato in olive oil, salt, and pepper. Set aside. Cook cavatappi pasta. Drain and place in large mixing bowl. Heat olive oil in saute pan. Add garlic and let cook for 30 seconds. Add the white wine and let reduce for a couple of minutes over medium heat. Add a few splashes of cream and let that reduce down too. Season with salt and pepper.

Add a few spoonfuls of jarred pesto sauce (I used Classico) to the hot, cooked pasta. Pour the wine cream sauce over the top. Gently fold in the sauteed vegetables and top with plenty of freshly grated parmesan cheese and more salt and pepper, if desired.

From the kitchen of Emily Kleiber