Thursday, March 12, 2015


My cousin made an awesome knock-off of a Cavatappi Pesto Pasta that she found online.  I loved it but after making the recipe several times I find it rather dry, so I came up with my own version.... which my family loves so very much.

In a crock pot 
1.5 Lb Pork Loin Roast
2 Cups Water
  • Sprinkle with a "butt rub" or meat rub.  I will list one on here in the next week or so, but we bought one at the store.
  • Cook the meat on Low for 8 hours
16 oz package of Cavatappi or Campanelle pasta (you can really use any pasta you like)
1/2 pint Grape Tomatoes
1/2 Pint Mushrooms
1/2 Cup White Wine
1/3 Cup Whipping Cream
7-8 oz bottle of Pesto
Shredded Parmesan Cheese
Olive Oil
1 Cup of liquid from the roast

  • Cook Pasta as directed on package
  • Shred the roast with two forks
  • Chop mushrooms and cut tomatoes in half
  • Saute mushrooms in a little olive oil for about 2 minutes.  
  • Add white wine and tomatoes.  Cook for 2 minutes
  • Add cream and pesto, stir well.
  • Add the liquid from the roast and the shredded roast.
  • Pour over pasta, add cheese and serve.