Creamy Pesto Alfredo Farfalle Recipes

CREAMY PESTO ALFREDO FARFALLE

Steps:

• 1. Boil pasta according to package directions.
• 2. While pasta is cooking, heat butter over medium heat in a heavy saute pan. Add garlic and cook until lightly golden and fragrant. Don't turn your heat up too high, or your garlic will become bitter.
• 3. Add flour to butter and garlic, stirring quickly with a whisk. Cook this roux about 3-5 minutes, or until it is golden.
• 4. Add cream and milk, stirring constantly. Whisk until all lumps are gone.
• 5. Add salt and fresh ground pepper to taste. Now you have a basic bechamel sauce.
• 6. Continue to simmer over medium heat, stirring frequently. Reduce the sauce until the thickness is to your liking.
• 7. When sauce has thickened, remove from heat and add pesto, stirring well. Serve over hot pasta.

FARFALLE WITH CREAMY PESTO

Steps:

• Cook pasta in boiling, salted water until al dente.
• While pasta is cooking, combine remaining ingredients except Parmesan in a food processor and process for 30 seconds.
• (To release more flavor from basil leaves, place them in a small plastic bag and bruise with a meat mallet before adding to food processor).
• Drain pasta and toss with sauce in a serving bowl.
• Sprinkle with Parmesan cheese.

PESTO ALFREDO SAUCE

Steps:

• Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.

FARFALLE WITH PESTO

Steps:

• Cook the pasta according to the package directions.
• Drain and rinse with cold water; drain again.
• In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
• With the processor running, pour in the olive oil until combined.
• Add the cheese, lemon juice, salt and pepper.
• Toss the pesto with the pasta.
• Mix in the peas, cucumber and green onions.
• Serve garnished with basil leaves.

PESTO CREAM SAUCE

Steps:

• Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
• Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
• Stir in 1/2 cup parmesan cheese until melted.