Creamy Basil Pesto Pasta Recipe

Homemade Basil Pesto Skinnytaste

WEBJul 30, 2012 · Instructions. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil …

Rating: 5/5(24)
1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
2. Slowly add the olive oil while pulsing.
3. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.

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The BEST Creamy Pesto Pasta Recipe (15 Minutes!) Tastes Lovely

WEBSep 25, 2014 · Heat a large skillet over medium 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 …

Rating: 4.9/5(336)
1. Boil a large pot of water over high heat.
2. While waiting for the water to bowl, peel the garlic and gather all other ingredients.
3. When the water is boiling, salt the water and add the pasta. Cook according to manufacturers instructions.
4. Heat a large skillet over low heat. As it is heating up, add in 3 tablespoons of butter, then grate the garlic on the butter as it is melting. As soon as you’ve grated the garlic, turn the heat up to medium high heat, and stir for 1 minute until the butter is melted and the garlic is fragrant.

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Creamy Pesto Pasta Sauce Girl With The Iron Cast

WEBJun 20, 2019 · Instructions. Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of …

1. Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta.
2. While pasta is cooking, in a food processor add the basil leaves, garlic cloves, pine nuts, cheese, salt/pepper. Pulse until all ingredients are chopped. On high, slowly pour in the olive oil through the spout. Open and scrape the sides with a spatula to get any leaves that might have been stuck. Blend again and add additional 2 tbsp olive oil. Taste and adjust seasoning if necessary. (To stop here and store pesto, see note #5)
3. In a large skillet with high walls over medium heat, melt 2 tbsp unsalted butter, add in the pesto, and stir to combine. Add in the 3 tbsp of heavy cream and crushed red pepper flakes (optional, if you do not like spicy then omit). Whisk together until the sauce is smooth and fully combined. Lower heat to simmer.
4. Add in the cooked/drained pasta into the pesto sauce and using tongs, carefully toss to coat the pasta. Add in 2-3 tbsp of reserved pasta water until the pasta is fully coated with the sauce and silky.

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