INGREDIENTS
1 lb
cavatappi (twists), cooked al dente
For the pesto:
2 tbsp
olive oil
1
bunch fresh basil (de-stemmed)
2 tbsp
shaved Asiago cheese
salt & pepper,
1 tbsp
olive oil
1 tsp
minced garlic
1 tbsp
butter
crushed red pepper
1 tbsp
white wine
1/4 cup
chicken stock
2 oz
heavy cream
salt & pepper,
2 tbsp
shaved Asiago cheese
2
Roma tomatoes, chopped
2 cups
fresh spinach, de-stemmed