Mostaccioli with Pesto Cream Sauce
By slmorgan13
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)
Details
Adapted from eatingontulsatime.blogspot.com
Preparation
Step 1
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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