Pasta with Pesto Cream Sauce

Pasta with Pesto Cream Sauce

3/4	cup	fresh basil leaves
3/4	cup	Parmesan cheese, grated
3	Tbsp	pine nuts
2		garlic cloves, peeled
		salt & black pepper

1/3	cup	extra-virgin olive oil, a little more if needed
1/2	cup	heavy cream
2	Tbsp	butter
12	oz	pasta, such as fusilli or cavatappi
1		Roma Tomato, seeded & diced

1	Make the PESTO in a blender or food processor: ADD the basil, 1/2 cup of grated Parmesan, pine nuts, peeled garlic cloves, salt and pepper to taste. Turn on the machine and slowly drizzle in the olive oil to make a nice puree. Stop when it's beautiful and bright green and all mixed together nicely.
2	Heat the heavy cream in a saucepan and drop in a couple tablespoons of butter. Then pour the pesto right in. Stir this together and just simmer it slowly for a few minutes. At the end, dump in the remaining 1/4 cup grated Parmesan and stir it together.
3	Cook the pasta according to package directions. Drain the pasta and put it in a large serving bowl. Pour on the pesto cream. Then throw in the diced tomatoes. Toss it all together and serve it right away. The hot pasta and sauce will heat the tomatoes just perfectly.

This recipe is best as a side dish, not a main dish. Variations: Serve with grilled shrimp or chicken.

Source

Source: The Pioneer Woman Cooks