Cream Cheese Pesto Pasta Food

CREAM CHEESE PESTO PASTA

Steps:

• Cook pasta according to package directions. Reserve about ½ cup cooking liquid, then drain.
• Whisk cream cheese with pesto and about 6 tablespoons reserved cooking liquid until creamy. Adding more water will produce thinner sauce and less water will produce thicker sauce. Pour sauce over pasta and toss to combine.
• Top with Parmesan. Add parsley and sunflower seeds to taste, and serve immediately. Pasta should register 145 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of the dish.

CREAM CHEESE PESTO PASTA

Steps:

• Cook pasta according package to directions. Drain, but reserve about 1/2 cup water.
• Whisk cream cheese with pesto and about 6 Tbsp pasta water until creamy. Adding more or less water will produce thinner or thicker sauce. Pour over drained tortellini and toss to combine.
• Serve immediately. Serving suggestion (optional): sprinkle with some chopped parsley, roasted sunflower seeds and grated Parmesan cheese.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

Steps:

• To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
• Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
• Halve cherry tomatoes.
• In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
• Top with grated parmesan and mozzarella balls.
• Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
• Garnish with additional parmesan and fresh basil. Serve immediately.
• Enjoy!

PASTA WITH 10-MINUTE PESTO

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, toast 2 Tbsp. pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2-3 minutes; set aside.
• Blanch 5 cups basil in a small pot of boiling water 30 seconds. Using a slotted spoon or spider, transfer to a large bowl filled with ice water.
• Purée garlic, oil, 1/2 tsp. salt, and remaining 1/3 cup pine nuts in a blender until nuts are very finely chopped and mixture is creamy. Using your hands, lift basil from ice water, shaking off excess but not all water from leaves (a bit of water will aid emulsification). Add to blender and purée just to combine. Add 1 cup Parmesan; purée just to combine.
• Transfer pesto to a medium bowl, then stir in reserved pasta cooking liquid. Transfer pasta to a large serving bowl or platter and toss with pesto. Top with Parmesan and reserved toasted pine nuts and garnish with basil.

PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

MOM'S YUMMY CREAM CHEESE PESTO PASTA SAUCE

Steps:

• 1. Place olive oil in a sauce pan and saute garlic, basil, and add in broccoli.
• 2. Poor the mixture into a cuisine art or blender and add the cream cheese and enough hot pasta water to get a sauce consistency and finish blending.
• 3. Pour over (fresh) pasta.

PASTA WITH PHILADELPHIA CREAM CHEESE

Steps:

• In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
• Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
• Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
• Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
• Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
• Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
• When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
• Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
• Add the cream cheese and stir well to coat the pasta.
• Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
• Serve pasta immediately.
• Refrigerate any unused portions. Cover with plastic wrap.
• To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
• Add 1/4 cup of pasta water and the pasta and
• stir to blend.
• Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
• Serve hot.

CREAMY PESTO & KALE PASTA

Steps:

• Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
• Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

CREAMY AVOCADO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
• Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
• Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
• Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

CREAMY ITALIAN PESTO PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt.
• Drain pasta; place in large bowl. Add cream cheese spread, pesto sauce and milk; toss until smooth and evenly coated. Add arugula, tomatoes and peppers; mix lightly.
• Refrigerate 3 hours or until chilled. Stir in Parmesan and nuts just before serving.

PESTO CREAM CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.