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.