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.