The other day I was on Pioneer Woman's website and noticed that she had a recipe that sounded very similar to the Pesto Cavatappi at Noodles and Company. It's my favorite, so I decided I would attempt to create my own recipe for the dish. So without further ado, here is chefgirl's version of the Pesto Cavatappi and I must say it turned out tasty. Hope you like it too.
1 lb cavatappi pasta (or similar)
1 T olive oil
1 carton mushrooms, sliced
1 tomato, diced
2 T butter
2 T butter
2 T flour
1 clove garlic, minced
1 1/2 cups heavy cream
1/4 cup fresh pesto (homemade or store-bought)
1/4 cup of freshly grated parmesan
Prepare pasta according to directions on box. While pasta is cooking heat a nonstick skillet to medium and add olive oil. When olive oil is heated add mushrooms and saute. When the mushrooms are cooked and golden brown, remove from pan and set aside. Return pan to heat add butter and garlic. Once butter has melted add flour and cook for 1 minute. Add heavy cream and pesto. Stir until slightly thickened then add cheese. *If the mixture gets too thick you can add a little broth to thin it out. Pour cooked pasta into pan, toss and top with mushrooms and tomatoes and more cheese if desired.