I stole this recipe for Pesto Trottole from a cookbook called All New! Secret Restaurant Recipes who stole it from Noodles & Company. This fancy looking pasta dish is actually very easy to make. Mushrooms and tomatoes are cooked in a skillet before vegetable broth and whipping cream are added. Once the sauce boils and slightly thickens, pesto is mixed in. Then cooked pasta is stirred in before serving warm with grated cheese. Homemade pesto can be made or you can use store-bought pesto.
The original recipe calls for cooking 2 diced plum tomatoes in a skillet. I slice the tomatoes and roast them in the oven with olive oil, salt, pepper and Italian seasoning.
Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Then add 1 package (8 oz) sliced mushrooms.
Cook the mushrooms about 7 minutes or until most of the liquid has evaporated, stirring occasionally.
Next, add ¼ cup dry white wine, ¼ cup vegetable broth and ¼ cup whipping cream.
Cook 16 oz pasta according to package directions. The pasta I used is a tri-color pasta called Trottole, but you can use any curly pasta like Cavatappi. I like the tri-color noodles for color.
Bring the mushroom sauce to a boil. Reduce heat to low; cook about 4 minutes or until sauce has thickened slightly. Then, stir in 1 cup pesto.
Gently stir in cooked pasta.
Then, once the pasta is coated with the sauce, add in the roasted tomatoes.
Serve warm with grated Parmesan cheese on top. This pasta can served as a main dish vegetarian option or a side dish.
If you liked Pesto Trottole you can try other pesto dishes such as Chicken Pesto with Tomatoes, Rotini Vegetable Salad with Pesto Dressing or Green Pizza with Pesto, Artichokes & Broccoli.
Pesto Trottole
Ingredients
Pesto
- 2 cups packed fresh basil leaves
- 1 cup walnuts toasted
- ½ cup shredded Parmesan cheese
- 4 cloves garlic
- 1 tsp salt
- ¼ tsp black pepper
- ¾ cup olive oil
Pasta
- 1 package (16 oz) uncooked pasta
- 1 tbsp olive oil
- 2 plum tomatoes diced (1 ½ cups)
- 1 package (8 oz) sliced mushrooms
- ¼ cup dry white wine
- ¼ cup vegetable broth
- ¼ cup whipping cream
Instructions
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For pesto, combine basil, walnuts, ½ cup cheese, garlic, salt and pepper in a food processor; pulse until coarsely chopped. With motor running, slowly add ¾ cup olive oil in a thin steady stream; process until well blended. Measure 1 cup pesto for pasta; reserve remaining pesto for another use.
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Cook pasta in a large saucepan of boiling salted water according to package directions for al dente. Drain pasta; return to saucepan.
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Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tomatoes and mushrooms; cook about 7 minutes or until most of the liquid has evaporated, stirring occasionally. Add wine, broth and cream, bring to a boil. Reduce heat to low; cook about 4 minutes or until sauce has thickened slightly. Stir in 1 cup pesto; cook just until heated through.
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Pour sauce over pasta, stir gently to coat. Divide pasta among serving bowls, garnish with additional cheese.
Recipe Notes
I use store bought pesto. Also, I roast the tomatoes for more flavor than just cooking in the skillet.