Spicy Pesto Pasta

Spicy Pesto Pasta

1 8 oz pkg sliced mushrooms
4 Roma tomatoes chopped into bite size pieces
1 T. Sriracha Hot Chili Sauce
1 tsp. minced garlic
Pepper
3 T. Extra Virgin Olive Oil
1 (16 ounce) package farfalle (bow tie) pasta
Heavy whipping cream
4 T. Prepared Basil Pesto (we like Carlanna Gardens out of Stevens Point, WI)
Freshly shredded Parmesan cheese

Your choice of chicken, shrimp or Italian sausage.

Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 11 minutes, until al dente, and drain.

Heat the olive oil in a large pan over medium heat. Saute mushrooms, tomatoes, chili sauce, garlic and pepper in a large pan until cooked, toss with cooked farfalle and two turns of the pan of heavy whipping cream. Let flavors combine for a minute, add pesto and continue cooking just until heated through. Top with Parmesan cheese and serve with chicken, shrimp or Italian sausage.

If you like Noodles & Co.'s Pesto Cavatappi, you'll LOVE this slightly spicier version.