Tomato and Mushroom Pesto Cavatappi

A quick and easy meal for those busy days!

Tomato and Mushroom Pesto Cavatappi

• 12 oz. cavatappi-style pasta
• 1/2 pint cherry tomatoes, halved
• 8 oz. fresh mushrooms, sliced
• 1/3 cup white wine
• 1/4 cup heavy cream
• 1 1/2 cups fresh basil
• 2 cloves garlic
• 1/3 cup grated Parmesan cheese
• 1/4 cup olive oil

1. Combine basil, garlic, Parmesan cheese and olive oil in food processor or blender and blend until a smooth paste.
2. Cook pasta according to package.
3. While pasta is cooking, saute mushrooms and tomatoes over medium heat with a little olive oil.
4. When pasta is almost fully cooked, add white wine to mushrooms and tomatoes and allow to reduce one to two minutes.  Add cream to mixture and allow to reduce an additional two minutes.  Add pesto from blender and stir well.
5. Drain pasta and combine with mushroom and tomato sauce.  Top with Parmesan cheese.