Pasta With Basil 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.

BASIL CREAM SAUCE

Basil Cream Sauce image

After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.

Provided by MESSY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups fresh basil leaves
4 cloves garlic, minced
¼ cup olive oil
2 ounces pine nuts
½ cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream

Steps:

In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g

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

LINGUINE PASTA WITH BASIL PESTO SAUCE

Linguine Pasta With Basil Pesto Sauce image

Make and share this Linguine Pasta With Basil Pesto Sauce recipe from Food.com.

Provided by gailinsik

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs linguine
1 cup fresh basil leaf
1/4 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
4 garlic cloves, roughly chopped
1/2 cup olive oil
salt and pepper, to taste
1/2 cup basil leaves, cut into ribbons
grated parmesan cheese

Steps:

Set salted water to boil for pasta.
Once water is boiling, cook linguine until al dente.
In the meantime, purée basil, pine nuts, Parmesan, garlic, olive oil and salt and pepper in a food.
processor or blender.
If the pesto seems too thick, you may thin slightly using the pasta water.
Drain linguine well and toss together with pesto.
Mound pasta on individual plates or a.
warm platter and garnish with the basil leaf ribbons and grated Parmesan.

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