Week 15: Recipe #1--Pasta with Pesto Cream Sauce

In the summer I love pasta dinners because they are easy to make and don't heat up my non-air-conditioned home when making them.   This is a simple recipe that includes pesto, which I love.  It can be found on the Tasty Kitchen blog (see link below).  I serve this with a green salad and fruit.  Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 3/4 c. fresh basil leaves
• 1/2 c. grated parmesan cheese
• 3 Tblsp. pine nuts
• 2 cloves garlic, peeled
• salt and pepper, to taste
• 1/3 c. extra-virgin olive oil
• 1/2 c. heavy cream
• 2 Tblsp. butter
• 1/4 c. grated parmesan (additional)
• 12 oz., weight, pasta (cavitappi, fusili, etc.)
• 2 whole tomatoes, diced

Preparation:

1. Cook pasta until al dente.
2. Add basil leaves, 1/2 cup parmesan, pine nuts, garlic, 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.
3. Heat cream and butter in a small saucepan over medium-low heat.  Add pesto and stir.
4. 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.

Recipe and link:  http://tastykitchen.com/recipes/main-courses/pasta-with-pesto-cream-sauce/