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Pesto Cream Pasta Salad
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)
- 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
- 2 whole Tomatoes, Diced
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Directions
- 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.
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