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Pasta with Basil Cream Sauce

1 cup pre-made pesto (or use pesto recipe below)
1 pint light cream (or 1 cup heavy cream + 1 cup milk)
1 tsp nutmeg
1 can diced tomatoes
12 oz rotini pasta
mushrooms, chopped (optional)
salt and pepper to taste

PESTO
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 oz pine nuts (or substitute walnuts)
1/2 cup grated Parmesan cheese

If making pesto, combine basil and garlic in a food processor. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.

Start water boiling to cook pasta. Cook pasta according to package directions.

Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream. (Alternatively, use heat-safe immersion blender to mix in pan.) Add tomatoes, nutmeg, and salt and pepper to taste. Simmer for 5 minutes, or until thickened.

Prep time: 25 minutes

Modified from AllRecipes.com
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Header photo by
Gillian Gunson