Friday, June 18, 2010

Creamy Pesto Pasta

Since I have a bunch of homemade pesto on hand, I decided to whip up some QUICK and easy pesto pasta for dinner the other night. I think it literally took 14 minutes from the time I started cooking until the time we were sitting at the table!

We made a vegetarian version of it (using red bell peppers from our garden!), but you could easily add sliced grilled chicken. The options for this meal are endless!!

Creamy Pesto Pasta
-Alyssa Griffeth-

1/2 c. Prepared pesto
~1 c. heavy cream
1 lb. penne pasta
1/4 c. pinenuts, toasted
grilled chicken (optional)
vegetables of choice (sundried tomatoes, halved grape tomatoes, steamed asparagus, julienned red peppers, artichoke hearts, etc.)
Fresh parmesan cheese, shredded
Kosher salt

Boil salted water and cook pasta until al dente.

Meanwhile, in a small saucepan, combine pesto and cream (adding more or less cream, depending on how you prefer your sauce). Bring to a simmer. Add any vegetables that need to be heated through and softened (peppers, artichokes, etc.) However, if you are adding asparagus, be sure to steam it first.

Toast pine nuts in a small frying pan until fragrant and lightly browned.

Drain pasta and add sauce, chicken, vegetables, pine nuts, shredded parmesan, and a generous sprinkling of kosher salt (this is an ABSOLUTE MUST (especially if you're using homemade pesto)-- It will dramatically enhance the flavors of your sauce). Gently stir until combined and serve with additional parmesan.

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1 comment:

  1. Just made this one tonight. LOVE it. Quick, easy and delicious!! Thanks :)