Sour Cream Pesto Pasta 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.

PASTA WITH PESTO CREAM SAUCE

Steps:

• Bring 4 quarts of water to boil, then add 1 tablespoon kosher salt and 12 ounces pasta, and cook until al dente. Drain the pasta and set aside. Meanwhile, make the pesto.
• To the workbowl of a food processor, add basil, 1/2 cup Parmesan cheese, pine nuts, garlic cloves, and salt and pepper. Process while slowly drizzling in olive oil. Next add the cream and butter to a heavy-bottomed saucepan set over medium heat. Pour in the pesto, stir until well combined, and let simmer for 2-3 minutes. Turn off the heat, add the the remaining 1/4 cup Parmesan cheese, and stir until melted and combined.
• Add the drained pasta to the sauce and gently stir together. At this point you can either plate and top with hot rotisserie chicken, or if your chicken is already chopped and is cold from the fridge, go ahead and add it to the pasta and stir together for 2 minutes to heat up the chicken.

BOLOGNESE PASTA

Steps:

• For the basil pesto: Place basil leaves, grated cheese and garlic in the blender (with basil on the bottom).
• Add half of the oil and turn the blender on to medium, then add the rest of the oil and blend until smooth.
• Remove from blender and place in a bowl; check flavor and season with salt and pepper.
• For the Italian sausage: In a large mixing bowl, mix the three meats together. In a smaller bowl, mix the dried onion, garlic, fennel seeds, salt, oregano and black pepper together. Sprinkle the seasonings over the meat and mix until everything is incorporated.
• Preheat the oven to 275 degrees F.
• Line a sheet pan with nonstick wax paper and press the meat onto it, spreading it evenly in a 1/2-inch layer. Bake for 25 to 30 minutes. Remove from the oven and let chill completely in the fridge. Crumble up the sausage.
• For the bolognese meat sauce: Heat the olive oil in a large saucepan over medium-low heat, then add the onions, carrots and celery. Cook until the vegetables start to soften, then add 3 cups crumbled Italian sausage and cook for 1 minute. Add the flour and stir into the sausage, then cook for another couple of minutes, stirring occasionally. Add the wine to the pan and cook until evaporated. Add the marinara sauce, beef/chicken stock and bay leaf, then turn the heat to low and let simmer for 30 minutes. Give the sauce a taste and season with salt and pepper if desired.
• For the pasta: Cook the pasta according to the package directions in salted water (do not rinse the pasta with cold water when it is finished). Drain, then return it the cooking pot and toss it with the basil pesto.
• Place 1 cup pasta in a bowl, then top with 1/2 cup meat sauce, a tablespoon of the sour cream mix and grated Parmesan. If you wish, top with chopped fresh basil.

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 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.

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!

EASY CREAMY PESTO

Steps:

• Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
• Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

CREAMY PESTO CHICKEN PASTA

Steps:

• Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions.
• Add chicken, whipping cream, salt, and pepper (to taste).
• Let sauce simmer until slightly thickened, about 5 minutes.
• Add pesto and parmesan. Stir until creamy and thickened.
• Pour pasta, sprinkle desired amount of parmesan over dish.

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.

CHICKEN PESTO PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.