Creamy Pesto Pasta Italiana Food

THE BEST CREAMY PESTO PASTA

Steps:

• Boil a large pot of water over high heat. Season the water generously with salt, and cook the pasta according to the manufacturers instructions.
• Heat a large skillet over medium low heat. Add in the butter and garlic. Cook for 30-60 seconds until the garlic is fragrant.
• Pour in the heavy cream, milk and pesto. Stir and cook for 1 minute to warm through. Turn heat to low, then add in the parmesan cheese. Stir until it is melted.
• Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce. Toss to combine. Add pasta water if the sauce needs to be thinned out.
• Serve warm, garnished with parmesan cheese.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

CREAMY PESTO PASTA ITALIANA

Steps:

• Cook pasta according to package directions; drain well and keep warm.
• Meanwhile, in a medium skillet cook basil and garlic in hot oil about 1 minute.
• Reduce heat and add cream cheese, cottage cheese, and Parmesan cheese; stir until smooth.
• Stir in white wine, parsley, and water (or vegetable broth, if using).
• Cook uncovered for 3 to 5 minutes or until slightly thickened.
• Add pasta and mix until well coated.
• Serve each dish garnished with fresh basil and additional freshly grated pamesan cheese if desired.

SIMPLE CREAMY PESTO PASTA

Steps:

• Put pasta on to boil.
• While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm.
• Melt second lot of butter. Add flour and cook 1 minute, stirring constantly.
• Stir in stock and milk and cook, stirring frequently, until sauce thickens.
• Add the mushrooms, proscuitto and cheese.
• Stir until cheese is melted.
• Add the pesto, salt and pepper.
• Toss hot pasta with sauce and serve immediately.

AUTHENTIC ITALIAN PESTO PASTA

Steps:

• Boil pasta with olive oil and salt as directed by package.
• While pasta is cooking, cook chicken and chop into bite-sized pieces.
• Chop each tomato into thirds.
• Toss chicken and tomato with chopped garlic.
• When pasta is done toss in chicken and tomato mixture.
• Drizzle with pesto sauce and toss lightly.
• Serve family style in large bowl, sprinkled with crumbled feta.

CREAMY PESTO PASTA

Steps:

• Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.
• Meanwhile, in a 10- to 12-inch nonstick frying pan, combine onion, garlic, and butter. Stir often over medium-high heat until onion is limp, about 5 minutes.
• Add neufchâtel cheese and stir until melted, about 3 minutes. Stir broth and wine into pan and mix until blended. Add basil and stir until wilted, about 2 minutes.
• Add pasta to sauce and stir until pasta is coated with sauce. If sauce gets too thick, stir in a little water to thin. Spoon onto plates. Add parmesan, salt, and pepper to taste.

PESTO CREAM SAUCE

Steps:

• Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
• Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
• Stir in 1/2 cup parmesan cheese until melted.

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.