Friday, May 9, 2014

pasta with pesto cream sauce... 20 minutes

the goods:

3/4 cup fresh basil leaves
3/4 cup grated Parmesan
3 tablespoon pine nuts
2 garlic cloves, peeled
1/3 cup extra-virgin olive oil
1/2 cup heavy cream
2 tablespoons butter
12 ounces pasta, such as fusilli, cavatappi , or caserecce, cooked according to package instructions
4 roma tomatoes, diced
1 cup baby spinach

Make pesto: In a food processor, combine basil, 1/2 cup Parmesan, pine nuts, garlic cloves, and salt and pepper to taste. Turn on the food processor and slowly drizzle in the olive oil to make a nice puree. Heat the heavy cream and butter in a medium saucepan. Add the pesto. Stir together and simmer for a couple of minutes. Add remaining 1/4 cup Parmesan and stir together. Drain pasta and place in a large serving bowl. Pour the pesto cream sauce over pasta. Add the diced tomatoes and spinach and toss to combine. Serve with more basil if desired. 

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