Pasta with Pesto Cream Sauce
- 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
- This recipe is vegetarian
- Produce
- Basil, Fresh Leaves (3/4 cups)
- Garlic (2 cloves)
- Pine nuts (3 Tablespoons)
- Tomatoes, whole (2)
- Cooking & Baking
- Olive oil, Extra Virgin (1/3 cup)
- Salt and pepper (1)
- Pasta & Grains
- Pasta (12 ounces)
- Dairy
- Butter (2 Tablespoons)
- Heavy cream (1/2 cup)
- Parmesan, Grated (3/4 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published June 6, 2011 (1 year ago).
1,049 people saved this recipe.
