Yes, this is the 2nd pasta w/ cream sauce recipe I’ve posted in the past week or so… It was mostly an accident. I had a ton of fresh basil in my garden that needed to be used up so I was browsing what the Pioneer Woman might do with homemade pesto and found her recipe for pesto cream sauce. Granted, this recipe uses substantially LESS cream than the roasted garlic sauce… it’s still creamy and delicious.
Grab a handful of basil and let’s get rolling already!!!
Next to the party comes some pine nuts, thank you very much Stacey, and some salt and pepper. I didn’t add enough salt… add enough salt, please. Pulse all this until it’s obliterated pretty well… then drizzle in the olive oil…
Want to be happy for the rest of your life? Next time you make this chicken… (click here) and you will make this chicken… make a few… several extra. What’s more convenient than having a ready cooked chicken breast at your disposal????
Basil Pesto Cream Sauce
1 cup fresh basil
3 Tbs pine nuts
1/2 cup grated parmesan
2 cloves garlic, peeled
salt & pepper
1/3 cup extra virgin olive oil
1/2 cup heavy cream
2 Tbs butter
1/4 cup grated parmesan (additional)
pasta of your choice
Add in options (chicken, diced fresh tomatoes, asparagus… whatever sounds good)
In a food processor add basil, pine nuts, 1/2 cup parm, garlic, salt & pepper. Pulse to combine. Add oil to top of processor while it mixes. Blend until completely combined. Check for seasoning.
Heat cream and butter in pan over med-low heat. Add 1/4 parm and pesto. Stir to combine. Add in drained pasta and toss to combine. Add in other options whenever 🙂 Enjoy!!