Cavatelli with Shiitake Mushrooms

Ingredients
Kosher salt
1/2 lb. cavatelli
2-5 Tbs. olive oil
3.5 oz. shiitake mushrooms, stemmed and sliced 1/2 inch thick
1/2 large onion
1 tablespoon garlic, finely chopped
1 Tbs. homemade or store-bought tomato basil pesto
Freshly ground black pepper
1 cup (2small) tomato
Torn fresh cilantro and dill, for garnishShow more

Instructions
Heat up a large pot of water with a couple of teaspoons of salt added to cook the pasta in. When the pot of water comes to a boil, gently add Cavatelli pasta to the water and give it a stir to keep it from sticking. Cook for 14 minutes or just before al dente.
Chop the mushrooms and slice the onion.
Heat a large fry pan over medium heat until hot. Sauté the mushrooms for 5 minutes until they release their water, soften and start to brown.
Add onion , oil and/or butter and cook for 1-5 minutes. Add tomato, garlic, pesto.
Serve pasta in bowls; top with mushrooms, cilantro and dill .

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