Pasta with Pesto sauce and cream
This is an awsome recipe to use up basil from the garden. I have basil growing on my front porch, in my kitchen, in the raised bed and in my garden. WAY TOO MUCH. I take the basil and make pesto and freeze it into ice trays to save for recipes like this one.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
tomatoes
basil
pesto
pasta
garden
garlic
side
easy
quick
fresh
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 cup whipping cream
- 1 cup pesto homemade or store bought
- 12 oz pasta (almost any kind)
- 1/2 cup parmesan grated
- 2 cloves garlic minced (opt the pesto has garlic in it)
- 3 tbls butter
- tomatoes chopped (opt)
- Carbohydrate 37.4902161666667 g
- Cholesterol 111.171616666667 mg
- Fat 36.8995383333333 g
- Fiber 1.01099999833107 g
- Protein 13.1354065 g
- Saturated Fat 15.2861585333333 g
- Serving Size 1 1 Serving (171g)
- Sodium 548.703233333333 mg
- Sugar 36.4792161683356 g
- Trans Fat 14.79676835 g
- Calories 536 calories
Cook pasta per directions on box and drain. Heat whipping creme and butter and garlic in saucepan, add parmesan cheese and pesto sauce. Then pour on top of pasta and add fresh tomatoes (opt) I only use fresh tomatoes from my garden for this. In the winter I don't use tomatoes. This is a wonderful side dish. I hope you enjoy this as much as I do. Anns pesto 2 cups of fresh washed and dried basil leaves 4 cloves of garlic 1/8 cup almonds( I use italian parmesan all natural accents found in the vegetable deparment) olive oil Place basil leaves and garlic and nuts in food processor and pulse until fine, then add olive oil through the shoot until moist.
