Pasta with Homemade Pesto Cream Sauce
Hearty. Savory. Flavorful. What more could you ask for in a pasta dish? This homemade pesto cream sauce is best top on of cavatappi pasta and served with fresh roma tomatoes!
Ingredients
- 3/4 c fresh bail leaves
- 3/4 c Parmesan cheese, grated
- 3 tbs pine nuts
- 2 garlic cloves
- salt and pepper to taste
- 1/3 c extra-virgin olive oil, plus a little more if needed
- 1 c heavy cream
- 4 tbs butter
- 12 oz cavatappi pasta
- 2 roma tomatoes, diced
Instructions
Pasta Noodles
- Bring a large stock pot of water to boil. Cook cavatappi pasta until al dente. Drain and set aside.
Basil Pesto
- In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, salt & pepper. Pulse/blend
- Add extra-virgin olive oil and pulse/blend again until you've reached the desired consistency for the pesto
- Set aside or store in a Mason jar in the refrigerator for up to 4 days
Cream Sauce
- In a large saucepan, heat the heavy cream, add in butter. Whisk
- Add in basil pesto sauce, whisk
- Add Parmesan cheese, whisk
- Add pasta and stir
- Add in diced tomatoes and serve immediately!
Tried this recipe?Let us know how it was!