Tuesday, August 23, 2011

Pasta with Pesto Cream Sauce

I love pasta dishes and this one is so light and wonderful!!  It's a great way to use some fresh garden tomatoes and basil leaves!  Really delicious!  And really quick and easy to throw together...BONUS!!:)

Pasta with Pesto Cream Sauce
Recipe from The Pioneer Woman
3/4 cup Fresh Basil Leaves
1/2 cup grated Parmesean 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
12 ounces Pasta (Cavitappi, Fusili, or macaroni...cause that's what I had!)
2 whole Tomatoes, diced

Cook pasta until al dente according to package directions. 

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.  (you can also use a jar of pesto from the store if you'd rather not make your own, but the fresher the better!)

Heat the cream and butter in a small pan over medium-low heat.  Add the pesto and stir.  Drain pasta and place ina serving bowl.  Pour pesto cream over the top.  Toss to combine.  Add diced tomatoes and toss quickly.  Serve immediately.

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