Delicious Pesto Cream Sauce Food

EASY PESTO CREAM SAUCE

Steps:

• Place all ingredients in a saucepan. Simmer over medium heat until it just starts to thicken, about 3 to 4 minutes. Remove from the heat. Makes 1 cup, enough for 8 ounces of pasta. Mix it into pasta in a bowl, then add additional salt to taste.

PESTO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

BASIC PESTO

Steps:

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
• With the machine running slowly dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

LOU'S PESTO CREAM SAUCE

Steps:

• Crush garlic, lemon zest, salt, pistachios, and pine nuts to a smooth, thick paste with a mortar and pestal.
• Transfer to a blender and add 1/2 cup olive oil.
• Blend until very smooth.
• Add basil leaves in batches, stopping the machine and pushing the leaves down from time to time until a smooth paste is achieved.
• Transfer to a sauce pan.
• Add 2/3 cup of water to the blender and pulse/clean to get the rest of the paste, scrapping down the sides.
• Pour water into sauce pan with basil paste.
• Heat, stirring to combine.
• When heated through, stir in cream and cook until sauce has thickened a bit.
• Remove from heat and stir in cheese.
• Serve over rough pasta such as Rusticane-Pasta or Lanterne-Pasta.

PESTO CREAM SAUCE

Steps:

• Fill your pasta pot (pan A) with water according to box instructions, salt your water and put it on to boil.
• Dice the onion and mince the garlic.
• In a separate pan (pan B), saute onion until soft and translucent but not browned.
• Add garlic to pan B and stir to mix.
• Add chicken to pan B and stir until cooked if using.
• Add pasta to pasta pot (pan A) when it boils.
• Add pesto and cream to pan B.
• Add bouillon to pan B.
• Simmer sauce in pan B until pasta is ready.
• When pasta is cooked al dente, drain pasta in a colander andd add it to pan B. Stir and simmer for a few minutes.
• Taste to see if it needs more salt or bouillon.