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Unread 06-22-2011, 04:53 AM   #2695
Polyshrink Goddess
Join Date: Nov 2004
Posts: 630

I made this last night from PW website. It was very good. I might use halved cherry tomatoes next time but overall it was well received with the kids. Light and a cinch to make.

Pasta with Pesto Cream
cups Fresh Basil Leaves
cups Grated Parmesan Cheese
3 Tablespoons Pine Nuts - didn't have them on hand
2 cloves Garlic, Peeled
Salt And Pepper, to taste
⅓ cups Extra Virgin Olive Oil
cups Heavy Cream
2 Tablespoons Butter
cups 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, garlic,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 with Parmesan
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