Copycat Pesto Cavatappi
- Bring 4 quarts of water to a boil in a large pot. Add pasta and cook until tender, about 12 minutes. Drain well.
- Heat 1 Tbsp oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until some liquid has been released and the tomatoes are heated through, about 5 minutes.
- Stir in the 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 combined. Transfer to a serving dish and garnish with Parmesan cheese.
maryshaw12 99 Days Ago
My husband mad this one day when I was under the weather. It was delicious. Lots of great flavor. Must have been fairly easy to put together or he would not have attempted it. I was very impressed.
mommzzilla 430 Days Ago
The pesto flavor was too strong for my family, so I made it again with half the amount of pesto, and we liked it much better. I also added mushrooms with the tomatoes, and I used fat free half and half instead of the cream. I'll definitely be making this again.
MQADigital 440 Days Ago
Nancy Karlen 573 Days Ago
This is lifted from another website where the author mentions throwing in a handful of mushrooms in one of her variations of the dish, others do not mention them....
Carol Kohan 576 Days Ago
I see mushrooms in the finished photo. There isn't a mention of mushrooms in the ingredients list. Am I seeing things?