One Pan Pesto Fusilli

*One Pan Pesto Fusilli*
Serves 6

Quick, easy and delicious!  Perfect for those busy nights when you are lacking in time and inspiration! You can't get much easier than this!

1 TBS olive oil
1 cup cherry tomatoes, halved (about a dozen)
115g button mushrooms, sliced (4 ounces)
129ml white wine (1/2 cup)
85ml double cream (1/3 cup heavy cream)
325g basil pesto (1 1/2 cups)
450g fusilli pasta (1 pound), cooked in lightly salted water and drained
(I used whole wheat)
salt and black pepper to taste
grated Parmesan Cheese to serve

Heat the olive oil in a large skillet over meidum high heat.  Add the tomatoes and mushrooms.  Cook, stirring occasionally, until the tomatoes have softened nicely and the mushrooms are soft and tender.   Stir in the white wine, cream and pesto sauce.  Bring to a low simmer. Cook until the sauce thickens slightly.  Don't let it boil.  Stir in the cooked pasta and heat through.  Season to taste and serve hot, topped with Parmesan Cheese.
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