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Pesto Trottole

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.
Course Pasta, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 19 minutes
Servings 4 people

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

  1. 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.
  2. Cook pasta in a large saucepan of boiling salted water according to package directions for al dente. Drain pasta; return to saucepan.
  3. 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.
  4. 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.