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Pasta with Creamy Pesto: Submitted by: Jimmy | Date Added: 6 Dec 2010
Listed in: Pasta

2 cups packed basil leaves or parsley
3 cloves garlic, minced
1 / 4 cup pine nuts or walnuts
1 / 2 cup grated Parmesan cheese
2 tsp. tablespoon olive oil
3 tbsp. tablespoon butter
1 / 3 cup all-purpose flour
3 cups milk
1 pound pasta, spaghetti, linguine or fettuccine (500 g)
Salt and pepper
additional grated Parmesan cheese

Cooking Instructions

In blender or food processor fitted with metal blade, finely chop the basil, garlic and pine nuts. Leave the machine on and add the Parmesan and oil aside.

In a large saucepan, melt butter over medium heat. Stir in flour, then graduellemment, milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Stir in the reserved basil; keep warm.

In a large saucepan, cook pasta according to package directions, drain. Pour sauce over pasta and mix well to coat them. Salt and pepper to taste. Cover and let stand 5 minutes before serving. Sprinkle each serving with Parmesan cheese.

Makes 6 servings

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Pasta with Creamy Pesto
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