The next time that I made this just for my family, I kept it at a single batch, but cut up some nice chicken breast just to make it a little more filling. It was extremely good that way too. I can imagine you could also put bacon or turkey in, or both! This makes a nice base recipe if you want to make an entire meal out of it by adding in your own protein. It’s a great side dish or dish to take for potlucks, too. I just cook it up and then toss it in the crock pot so it stays warm. I get tons of requests for the recipe wherever I take it. Check out what they are saying about this recipe over at The Pioneer Woman:
“Ooh that looks wonderful. Simple and delicious!”
Whenever I see only a few sentences of instructions, I know it’s going to be a meal that I can handle putting together!
Ingredients
3/4 cups Fresh Basil Leaves
1/2 cup Kraft 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 Land O’ Lakes Butter
1/4 cup Kraft Grated Parmesan (additional)
12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced
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.
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Quick Tip: Toss in some chicken for a heartier meal.
Thanks again to The Pioneer Woman for this beautiful and tasty recipe.
