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Pasta with Creamy Pesto Sauce

Course Main Dishes
Prep. Time 10 mins
Cooking Time 20 mins
Yields 4 to 6 servings

Preparation
Comments (2)

Preparation

What You Need

2 cups (500 ml) packed fresh basil or

parsley leaves

2 garlic cloves, chopped

1/4 cup (50 ml) pine nuts or

walnuts

1/2 cup (125 ml) grated Canadian Parmesan cheese

2 tbsp (30 ml) olive oil

3 tbsp (45 ml) butter

1/3 cup (75 ml) all-purpose flour

3 cups (750 ml) milk

1 lb (500 g) pasta (spaghetti, fettucini or linguini)

Salt

Pepper

Additional grated Canadian Parmesan cheese

Instructions

In blender container or food processor fitted with metal blade, combine basil, garlic and pine nuts. Cover and blend until finely chopped. Blend in Canadian Parmesan cheese and oil; set aside.

In large saucepan, melt butter. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Blend in reserved pesto mixture; keep warm.

In large saucepan, cook pasta according to package directions; drain. Pour sauce over pasta; toss well to coat. Add salt and pepper to taste. Cover and let stand 5 minutes before serving. Sprinkle each serving with more Canadian Parmesan cheese.

Tips

Fresh spinach can be used instead of basil or parsley in this recipe.

View the comments for this recipe and share one of your own!

Door Taylor
August 4th, 2011

Add thyme to the pesto sauce and top with sliced almonds and gouda shavings to add a finishing touch.
Richard McKay
September 14th, 2010

Add Red Onion sliced thin, reconstitued dried tomato strips, Kalmata olives, 6 canned artichoke’s ¼’d, CrumbledFeta Cheese, and sautéed chicken strips