INGREDIENTS
1 tbsp
salt
1 lb
cavatappi pasta or other small pasta
1 tsp
olive oil
1
large tomato (cored and diced)
4 oz
sliced mushrooms (optional)
1/4 cup
chicken broth
1/4 cup
dry white wine ((see notes))
1/4 cup
heavy whipping cream
1 cup
homemade pesto or store-bought
1 cup
shredded Parmesan cheese
This was great! I swapped out the veggies for what I had in the fridge and it still turned out great. I’ll have to try this with my own pesto.