Pesto Cavatappi

Ingredients

• 1 box (16 oz.) cavatappi noodles
• 1/2 pint grape tomatoes, sliced in half lengthwise
• 1/2 pint sliced mushrooms
• 1/3 cup white wine (Crane Lake Riesling)
• 1/4 cup cream (half and half)
• 2 packets of Pesto Sauce Mix (1 oz. total)
• Extra Virgin Olive Oil
• Shredded Parmesan Cheese

Cook pasta as directed on packaging. While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of olive oil. 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.

Drain the pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto. Plate and top with shredded Parmesan cheese.