Mushroom and Pesto Pasta Recipe

Simmer whipping cream, dried rosemary, and  garlic, stirring occasionally, over medium heat for 15 minutes. Strain; discard rosemary and garlic. Stir in Parmesan cheese; set aside. 

Melt butter in a pan and sauté fresh mushrooms (portobello, shiitake, and button) for 2 minutes or until tender. Add store-bought pesto and farfalle noodles (cooked according to package directions); mix well. Add cream sauce; mix.