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.


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2 thoughts on “Pasta with Pesto-Cream Sauce

  1. cookingchat 14 January 2007 at 5:35 am

    Anything based on pesto has got to be good. I recently made some pesto cream sauce for pork tenderloin, which was tasty.

  2. […] basil left to harvest, you’re probably still making pesto and wondering what to do with it; pasta sauce and pasta salad are two great […]

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