Pasta with Creamy Pesto Sauce
This is the Pasta with Creamy Pesto Sauce recipe.
- Prep: 10 min
- Cooking: 20 min
Ingredients
- 2 cups (500 mL) packed fresh basil or fresh parsley
- 2 garlic cloves chopped
- 1/4 cup (60 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 (80 mL) all-purpose flour
- 3 cups (750 mL) Milk
- 1 lb (450 g) pasta (spaghetti, fettucine or linguine)
- Salt and pepper to taste
- Additional grated Canadian Parmesan cheese
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Preparation
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.
Nutritional information
Per serving| Energy: | 554 Calories |
| Protein: | 20 g |
| Carbohydrate: | 74 g |
| Fat: | 20 g |
| Fibre: | 4.9 g |
| Sodium: | 1249 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 28 % / 312 mg |
| Folate: | 81 % |
| Magnesium: | 36 % |
| Niacin: | 39 % |
| Thiamin: | 44 % |
