Cavatappi al Pesto

Ingredientes

• 3/4 pound cavatappi pasta
• 3 Tablespoons olive oil
• 2 heaping cups sliced baby portobello mushrooms
• 2 cloves garlic, minced
• 1 large tomato, chopped (about 1 cup)
• 1/4 cup basil pesto
• salt and pepper to taste
• 1/4 cup shredded or shaved parmesan cheese, for garnish

Preparación

1. 1

   Cook pasta in very salty water until al dente.

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium heat.

3. 3

   Add mushrooms to skillet and sauté, stirring occasionally, until mushrooms have reduced in size and begun to brown, about 6-8 minutes.

4. 4

   Add garlic to the skillet and cook, stirring frequently, for 1-2 minutes until softened and fragrant.

5. 5

   Add salt, pepper, and tomatoes. Stir to combine. Reduce heat to low, stirring frequently, until pasta is done cooking.

6. 6

   Drain the pasta. Add cooked pasta and pesto to the skillet and toss to combine. Taste and add salt if needed.

7. 7

   Top with parmesan cheese and serve immediately.