Pesto Cavatappi Copycat

Found this by doing a web search. Definitely not my own. I always add some sliced onions and top with parmesan chicken.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 12  ounces  cavatappi  noodles
• 1⁄2 pint grape tomatoes, sliced in half lengthwise
• 1⁄2 pint  sliced mushrooms
• 1⁄3 cup white wine
• 1⁄4 cup  cream
• 7  ounces pesto sauce
•  extra virgin olive oil
•  shredded parmesan cheese

Directions

1. Cook pasta as directed on packaging.
2. While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO.
3. When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.
4. Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto.
5. Plate and top with shredded parmesan cheese!