This recipe from the Pioneer Woman reminds me of my favorite dish to order from Noodles & Company, Pesto Cavatappi, and this dish is even better. All I can say is Pioneer Woman ROCKS! Every recipe I've made of hers has been yummy. This pasta starts out with fresh pesto and then there is cream and butter in the sauce. Pour that over Cavatappi pasta topped with fresh tomatoes and you have an amazing pasta dish. To see step by step instuctions go here on the Pioneer Woman's website. I served it with Parmesan Crusted Chicken Breasts , the recipe from Ina Garden (food network). The chicken complimented the pasta perfectly. We really enjoyed dinner tonight!
Ingredients
- 3/4 cups Fresh Basil Leaves
- 1/2 cup Grated Parmesan Cheese
- 3 Tablespoons Pine Nuts
- 2 cloves Garlic, Peeled
- Salt And Pepper, to taste
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 1/4 cup Grated Parmesan (additional for garnish)
- 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
- 2 whole Tomatoes, Diced
Preparation Instructions
Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.