Pasta With Pesto Cream Sauce Recipes

PASTA WITH PESTO CREAM SAUCE

Pasta with Pesto Cream Sauce image

I finally have basil in my garden. Basil I can use.

Time 16m

Yield 8 servings

Number Of Ingredients 11

Ingredients

3/4 c. Fresh Basil Leaves
1/2 c. Grated Parmesan Cheese
3 tbsp. Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 c. Extra Virgin Olive Oil
1/2 c. Heavy Cream
2 tbsp. Butter
1/4 c. Grated Parmesan (additional)
12 oz. weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced

Steps:

Cook pasta until al dente.Add basil leaves, 1/2 cup Parmesan, pine nuts, 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.

PESTO CREAM SAUCE

Pesto Cream Sauce image

This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!

Provided by rosiella

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package linguine pasta
2 tablespoons olive oil
1 small onion, chopped
8 cloves garlic, sliced
½ cup butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch salt
1 pinch pepper
1 ½ cups grated Romano cheese
1 cup prepared basil pesto
1 pound cooked shrimp, peeled and deveined
20 mushrooms, chopped
3 roma (plum) tomato, diced

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Nutrition Facts : Calories 677.2 calories, Carbohydrate 52.2 g, Cholesterol 154.9 mg, Fat 38.3 g, Fiber 3.8 g, Protein 33.6 g, SaturatedFat 16.6 g, Sodium 738.2 mg, Sugar 6.8 g

FETTUCCINE WITH CREAMY PESTO

Fettuccine with Creamy Pesto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces dried egg fettuccine
1 10-ounce bag spinach
2 tablespoons unsalted butter
3/4 cup heavy cream
Pinch of freshly grated nutmeg
Finely grated zest of 1 lemon
3/4 cup freshly grated parmesan cheese, plus more for topping
Freshly ground pepper
1/4 cup prepared pesto

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams

PESTO CREAM SAUCE

Pesto Cream Sauce image

Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.

Provided by mailbelle

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup heavy whipping cream
1/4 cup water
2 tablespoons butter
1/4 cup prepared pesto sauce
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup parmesan cheese, shredded

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.

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Place a medium to large pot of water on for the pasta. Cook pasta according to the package directions but make it still a little bit chewy so it can cook further in the sauce. Do not drain water.
In a large sauté pan over medium heat, melt butter and add flour. Lower heat to medium low and cook, stirring often with a wooden spoon, for four or five minutes or until the raw flour smell is gone.
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