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View more "Main Dishes" recipes Pasta with Creamy Pesto Sauce Recipe

Pasta with Creamy Pesto Sauce

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 cups (500 mL) fresh basil or fresh parsley, packed
3 garlic cloves, minced
1/4 cup (60 mL) pine nuts or walnuts
1/2 cup (125 mL) grated Canadian Parmesan cheese
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) olive oil
3 tbsp (45 mL) butter
1/4 cup (60 mL) all-purpose flour
3 cups (750 mL) Milk
1 tsp (5 mL) salt
1/4 tsp (1 mL) ground nutmeg
1 lb (450 g) pasta (spaghetti, fettuccine, linguine)

Yields: 4 to 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/pasta-with-creamy-pesto-sauce2?source=calendar
Pasta with Creamy Pesto Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 20 mins
  • Yields 4 to 6 servings
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 20 mins
  • Yields 4 to 6 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1994 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 cups (500 mL) fresh basil or 
fresh parsley, packed
3 garlic cloves, minced
1/4 cup (60 mL) pine nuts or 
walnuts
1/2 cup (125 mL) grated Canadian Parmesan cheese
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) olive oil
3 tbsp (45 mL) butter
1/4 cup (60 mL) all-purpose flour
3 cups (750 mL) Milk
1 tsp (5 mL) salt
1/4 tsp (1 mL) ground nutmeg
1 lb (450 g) pasta (spaghetti, fettuccine, linguine)

Preparation

For pesto, combine fresh basil with garlic and nuts in a blender or food processor. Blend until finely chopped. Blend in Parmesan cheese, 1 tsp (5 mL) salt, pepper and olive oil. Reserve.

Melt butter in a large saucepan. Add flour. Cook 3 min but do not brown. Add milk. Bring to a boil. Cook gently 5 min. Add 1 tsp (5 mL) salt, nutmeg and reserved pesto mixture. Remove from heat.

Meanwhile, cook pasta. Drain. Combine with sauce. Toss well until sauce thickens. Taste and adjust seasoning if necessary.

Tips

Only fresh herbs should be used in this sauce. If you cannot find fresh basil or parsley, use chopped fresh spinach with the walnuts suggested in the recipe.

You can also substitute 3/4 cup (180 mL) commercial pesto sauce for the first seven ingredients in the recipe.

131 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1994 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1994 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 554 Calories
Protein: 20 g
Carbohydrate: 74 g
Fat: 20 g
Fibre: 4.9 g
Sodium: 1249 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 28 % / 312 mg
Folate: 81 %
Thiamin: 44 %
Niacin: 39 %
Magnesium: 36 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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