pasta

Yesterday I felt like pasta.  I bought a big bag of sweet basil and some pine nuts and couldn't wait to taste the pesto I'd make with them.  This time I made a little variation on the typical pesto pasta and I thought it was sublime!  Once I mixed it together at the end my mouth was watering and I couldn't wait to take my first bite.

Here are some rough measurements of the ingredients I used.  I didn't measure but just went with what felt right:)

Creamy Pesto Pasta

Pesto:

I huge handful basil (about a cup)

1/2-3/4 cup pine nuts

a big glug of extra virgin olive oil 1/3 cup?

2 cloves garlic

1/2 cup freshly grated parmesan cheese

Blend together until a it looks like pesto:)

Cream sauce:

1/2 cup butter
1/2 cup cream
1/3 cup freshly grated parmesan cheese
a pinch of seasoning salt (I use Herbamare)

Before I start this dish I cut the top off two whole garlic heads and place them on aluminum foil then I drizzle the tops with olive oil, wrap it up and put it in the oven to bake at 350 degrees (about 1/2 hour or so until the garlic looks roasted and lovely.  A little after you put the garlic in, slice in half a carton of cherry tomatoes (not the carton, the tomatoes:) pop them on a baking sheet and put them in the oven as well.

Put on a big pot of water and bring to a boil for the pasta (whatever kind you like, I did spaghettini) Cook pasta to perfection and drain.

Stir butter until it melts, add cream. Stir slowly on med heat until sauce begins to thicken. Add parmesan cheese (If this is what I was using as a sauce all on its own I would put thinly sliced garlic cloves in it as well).

Once the sauce is done add in the pesto and stir just enough to mix together you don't want to cook the pesto:)  Add in the roasted garlic!

Mix pasta and sauce in your favorite serving bowl and top with roasted tomatoes. Next time I might add some whole pine nuts as well as some cashews.  Maybe some thinly sliced sauteed yellow peppers wouldn't hurt either:)
Eat to your hearts' content!  I know I did:)