Tuesday, January 17, 2012

Pasta with Pesto Cream Sauce

Pasta with Pesto Cream Sauce
recipe and image from The Pioneer Woman

INGREDIENTS:
3/4 cups Fresh Basil Leaves
1/2 cup
Grated Parmesan Cheese

3 Tablespoons
Pine Nuts

2 cloves
Garlic, Peeled

Salt And Pepper, to taste

1/3 cup
Extra Virgin Olive Oil

1/2 cup
Heavy Cream

2 Tablespoons
Butter

1/4 cup
Grated Parmesan (additional)

12 ounces, weight
Pasta (cavitappi, Fusili, Etc.)

2 whole
Tomatoes, Diced


DIRECTIONS:
1. Cook pasta until al dente.
2. Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
3. Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
4. Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

*I grilled chicken with lemon pepper and added it to the pasta and it was delicious! This time I actually used pesto from a jar instead of making the pesto because I had some that needed to be used. It was still so good but I would love to make the pesto next time. This was SO easy and really yummy! I only used about 8 ounces of pasta but made the same amount of sauce.

1 comment:

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