When I saw this recipe posted on Pioneer Woman’s blog, I was giddy. Just waiting for my next opportunity to cook and eat it. I’m so glad it makes a ton. I think the leftovers are going to be even better! You can’t even imagine how disappointed I was to go to the grocery store to find out they didn’t have any fresh basil!
Pasta with Pesto Cream Sauce
3/4 cups Fresh Basil leaves
1/2 cup Grade Parmesan Cheese
3 Tbsp Pine Nuts
2 cloves Garlic, Peeled
Salt and Pepper, to taste
1/2 cups Extra Virgin Olive Oil
1/2 cups Heavy Cream
2 Tbsp Butter
12 ounces pasta
2 whole Tomatoes, Diced
1.) Follow directions on the pasta container to cook the pasta.
2.) Add basil leaves, parmesan, pine nuts and salt and pepper to a food processor of blender. Turn it on and slowly add the olive oil while it mixes. Continue until it’s all blended together and set aside.
3.) Heat the heavy cream and butter on a small saucepan. When warm, add the pesto and stir.
4.) Drain the pasta and put in a serving bowl. Pour the pesto and toss. Add the tomatoes and toss. Serve immediately.