Mostaccioli with Pesto Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pesto

  • 2

    cups fresh basil, chopped

  • 3/4

    cup extra virgin olive oil

  • 1/2

    cup pine nuts

  • 2/3

    cup freshly grated Parmesan cheese

  • 3

    cloves garlic, peeled

  • Cream Sauce

  • 2

    cups heavy whipping cream

  • 2

    Tbsp butter

  • 1

    chicken bouillon cube

  • 1

    cup freshly shredded Parmesan

  • 1/2

    tsp ground nutmeg

  • 16

    oz mostaccioli (or desired pasta)

  • 1

    lb grilled chicken, cubed (optional)

Directions

1. For the pesto: Place all ingredients in the bowl of a food processor and process until all the ingredients are incorporated. Set aside. 2. For the cream sauce: In a medium-sized pot, heat the cream and butter to a gentle boil. Add the bouillon cube and a bit of the cheese, whisking until completely melted. Add the rest of the cheese a little at a time until all of it has been incorporated. Cook until thickened, remove from heat, and add the pesto sauce. 3. In a large pot, boil slightly salted water. Add your pasta and cook until just done. Drain and return to pan. Add the pesto cream sauce and toss to coat. Serve with a basil leaf and some freshly shredded Parmesan cheese.

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