Friday, March 13, 2009

Pasta with Pesto Cream Sauce

Pasta With Pesto Cream Sauce


1 box Penne pasta
1 can artichoke hearts or asparagus or sun dried tomatoes
2 c. fresh basil leaves
About ½ c. alfredo sauce
2 large garlic cloves
¼ c. pine nuts plus more for the top
½ c. freshly grated Parmesan cheese (powdered stuff works, too)
½ c. olive oil
Salt and pepper

Blend in food processor: basil leaves, pine nuts, garlic, and Parmesan cheese. Add oil and blend again. Pour mixture into small sauce pan. Add alfredo sauce and artichoke hearts/asparagus/ or sun dried tomatoes. Cook on med./low until heated through. Add sliced, cooked chicken, if desired.

Cook pasta according to box. Drain. Add sauce, mix together. Toast some more pine nuts to sprinkle on top.
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