Pesto Cavatappi Copycat

• 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

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!

cavatappi noodles, grape tomatoes, mushrooms, white wine, cream, pesto sauce, extra virgin olive oil, parmesan cheese

Taken from www.food.com/recipe/pesto-cavatappi-copycat-473119 (may not work)