Ingredients
1 lb. cavatappi pasta (or another hearty noodle)
kosher salt
1 tablespoon olive oil
1-2 cups cherry tomatoes (cut in half lengthwise, about 15 ounces)
1 cup mushrooms (sliced, about 8 ounces)
2-3 cloves garlic (minced)
1/4 cup chicken or vegetable broth
1/4 cup dry white wine (or sub additional broth)
1/4 cup heavy cream
1 cup basil pesto (homemade or store-bought)
6-8 cranks freshly-ground black pepper (plus more to taste)
1/2 cup grated Parmesan cheese
Instructions
Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook just until al dente, according to package directions, then drain the pasta and set aside.
While the pasta cooks, make the sauce. Warm olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the sliced tomatoes and mushrooms. Cook for 2-3 minutes, until the tomatoes are softened and the mushrooms begin to release liquid. Add garlic and cook for 1 minute more, just until fragrant.
Pour in the broth and wine and simmer for another 2-3 minutes, until slightly reduced. Stir in the cream and simmer for 1 minute more. Reduce heat to low and stir in the pesto and Parmesan. Taste and add more salt and pepper, to taste.
Stir in the pasta and toss to mix well. Serve with additional cheese, fresh basil, or other herbs as desired.