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Pesto Cavatappi

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1 pint of your favorite pesto sauce 

1 cup cream 

1 lb. Cavatappi noodles 

2 Tb. Olive oil 

10 oz., or two medium, tomatoes, diced 

10 oz., or 1 ½ cups, white mushrooms, sliced 

4 oz. Parmesan cheese


Cook pasta according to directions on box. 

In a sauté pan heat tomatoes and mushroom in olive oil for about 5 minutes or until softened. 

Add your favorite pesto and cream into pan and bring to a low simmer. 

Add the drained heated pasta and toss to fully coat all the ingredients with sauce. 

Place in a serving bowl and garnish with Parmesan cheese.

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