Pasta with Creamy Pesto Sauce
For the pesto-lovers, this alternative may
have a little less fat than your traditional
pesto, yet full flavor. I have served this as a main dish, but I
especially like it as a
side dish.
|
Ingredients |
|
2 cups |
packed fresh basil* leaves |
500 mL |
|
3 cloves |
garlic, minced |
3 |
|
¼ cup |
pinenuts (or walnuts) |
50 mL |
|
½ cup |
grated Parmesan cheese |
125 mL |
|
2 Tbsp |
olive oil |
30 mL |
|
2 Tbsp |
butter |
30 mL |
|
¼ cup |
flour |
50 mL |
|
2 ½ cups |
milk |
625 mL |
|
1 lb |
pasta (spaghetti, linguine, fettuccine) |
500 g |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Directions |
|
In blender or food processor, process
basil, garlic, and pinenuts until finely chopped. Add Parmesan
cheese and olive oil. Process until smooth. Set aside. In
large saucepan over medium heat, melt butter. Blend in flour
(mixture will be dry and crumbly). Gradually add milk,
whisking constantly until smooth. Cook and stir until mixture
boils and thickens slightly. Blend in basil mixture, stirring
constantly. Remove from heat. Keep warm. Meanwhile in large
pot of boiling water, cook pasta according to package
directions. Drain. Pour cream sauce over pasta, tossing to
coat. (Note: sauce will not be really thick.) Cover. Allow to
stand 5 minutes to thicken. Serve immediately, sprinkled with
additional Parmesan cheese, if desired.
*An Alternative: Fresh spinach or parsley
can be substituted for basil. Toss tomato wedges or leftover
cooked vegetables into pasta mixture for more variety. |
|
Nutrient Content |
|
Per Serving: Energy 529.9 Kcal ·
Carbohydrate: 73.3 g · Protein: 20.1 g · Fat (Total): 17.2 g
· Calcium: 297.7 mg |
<< Return to Entrees
<< Return to Recipes Home
<< Return to Dairy Farmers of Manitoba Home
|
