May 23, 2012

Pasta with Pesto Cream Sauce

The Pioneer Woman, she gets it right.

And it's good.

I made this last week for dinner and it was delicious. I grilled up some chicken breasts and added them with our meal.

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Here's the recipe, via Pioneer Woman. GO here to read her full post.


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

Preparation Instructions

Cook pasta until al dente.
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.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
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.

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