Pesto Pasta

I made pesto pasta for one reason, I had basil that I didn't want to get bad. Something my mom taught me is to always cook with things you already have, anyone who buys their own groceries would agree. Pretty simple & easy recipe...enjoy!

Step 1: Gather all of your ingredients...Ive learned that getting things as you go is DISASTROUS!

 Step 2: Toss  the basil, Parmesan cheese, pine nuts, garlic, and olive oil in the food processor...and let it do all the hard work

 Step 3: Melt heavy cream and butter in saucepan over medium heat

 Step 4: Add pesto into melted cream/ butter mixture (I added more cheese too!)

Step 5: add pesto cream sauce on cooked pasta, dice some fresh tomatoes, & my favorite step ENJOY!



Told you it was easy!

Ingredients

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

Preparation Instructions

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.

Recipe from: The Pioneer Woman