Pasta with Pesto-Cream Sauce

This is one of my favorite types of recipes: very simple and super-fast to make, but elegant and satisfying on the plate. It also takes well to variations, which I also like. Instead of using traditional basil pesto, you could substitute other herbs, or even use sun-dried tomatoes, roasted red peppers, reconstituted dried mushrooms or anything that packs a flavor punch to offset the silky smoothness of the cream. Also, you don’t have to just use this sauce on pasta. I think it would be equally good on polenta, vegetables, maybe even fish.

Pesto-Cream Sauce

Serves: 2
Time to make: ~15 minutes

What you need:

• ¾ cup half-and-half
• 1 cup chicken stock
• ½ tbsp. cornstarch
• ¼ cup pesto
• 1 tbsp. butter
• salt and pepper
• grated Parmesan
• fresh basil
• blender

1. In a blender, mix the half-and-half, stock, cornstarch and pesto
2. Melt the butter over medium
3. Stir in the half-and-half mixture
4. Simmer 2 minutes or so, until the sauce has thickened and warmed through
5. Season and garnish with Parmesan and fresh basil
6. Serve over cooked pasta

Note: Adapted from a recipe in The Best 30-Minute Recipe.