Christopher and I love basil…like LOVE basil…and we’re always looking for new ways to use it so when I saw this recipe on Picky Palate I knew we had to try it. Of course, we omitted the heavy cream and it was still very good! I wish it was just a little ‘saucier’. Next time I’ll reserve some of the pasta water to add to the finished dish.
I had some shrimp on hand that I wanted to use, so I just threw that in with the drained pasta and sauce and cooked for a few minutes. Chicken would also be great with this. I have a feeling this is going to be a regular in our house from now on.
INGREDIENTS
1/2C. Roasted red bell peppers from a jar or fresh
3 Cloves fresh garlic
1/3C. Parmesan cheese, grated
1/3C. Pine nuts (did not use)
1 1/2C. Basil leaves
1/2t. Salt
1/2C. Extra virgin olive oil
1lb. Pasta of your choice
1/4C. Heavy cream (optional)
DIRECTIONS
Place roasted red peppers and garlic into food processor. Pulse until well combined. Add the parmesan, pine nuts, basil leaves and salt. With processor running, slowly drizzle in olive oil. Set aside.
Cook pasta according to package directions. Drain and transfer to a large rimmed skillet or pot. Pour in pesto and stir. Stir in heavy cream if desired. Heat for 5 minutes or until heated through.
Husband Rating – 3.5 out of 5 – Very good, but could be saucier.
Bella's Bistro 