Pasta with Pesto Cream Sauce

I love my food processor. It can make life in the kitchen so much easier and this dish is one such example. In fact, according to the original recipe, this dish has a prep time of only 8 minutes and cook time of only 10 minutes. Perfect for a quick weekday meal! So simple. So fresh. So yummy.

And let’s talk about basil for a second. I’m not sure that I had even had fresh basil until a couple years ago when I bought my first plant at a farmer’s market. There is nothing quite like the smell of basil!

If you’re missing the meat, I served this pasta with a rotisserie chicken and it was a welcome addition.

Pasta with Pesto Cream Sauce

Pasta with Pesto Cream Sauce

3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 T Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil
1/2 cup Heavy Cream
2 T Butter
1/4 cup Grated Parmesan (additional)
12 ounces, weight Pasta
2 whole Tomatoes, Diced

1.Cook pasta until al dente.

2. Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor. 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.


Source: The Pioneer Woman

Posted by at January 27, 2013
Filed in category: Food, Main Dish, Pasta, Vegetarian,

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