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Pesto Cavatappi

October 4, 2016



  • pound cavatappi pasta
  • tablespoon olive oil
  • tomato, cored and diced
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • cup store-bought pesto
  • cup shredded Parmesan cheese


  1. Bring 4 quarts of water to a boil in a large pot. Add pasta and cook until tender, about 12 minutes. Drain well.
  2. Heat 1 Tbsp oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until some liquid has been released and the tomatoes are heated through, about 5 minutes.
  3. Stir in the wine and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
  4. Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.

From → Recipes

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