Creamy Pesto Pasta
Creamy Pesto Pasta is my new favorite dinner. It’s easy to make, loaded with flavor, and has one of my favorite ingredients: pesto! You can also add any vegetable of your choice and make it an wholesome meal in under 40mins.
Servings: 4
Ingredients
- 1 Cup Pesto Sauce (Recipe mentioned in blog above)
- 270 gms Boiled Fusilli Pasta (approx. 2.5 cups)
- 2 tbsp Light Olive Oil
- 4 tbsp Whipped butter (or Regular salted butter)
- 4 tbsp All Purpose Flour
- 2 & 1/2 Cups Milk
- 1/2 Cup Grated Parmigiano Reggiano
- 1 tsp Salt (or as desired)
- 1 tsp Black Pepper powder (or as desired)
- 1/3 Cup Table Cream
- 8-10 Cherry Tomatoes Split in half (or as desired)
- 1/2 tsp Dried Oregano
Instructions
- First gather all the ingredients before you start to cook. Make sure your Pesto sauce is ready. Click
here for my homemade Classic Pesto recipe - Now keep a large pot of water for boiling. Meanwhile, in another deep non-stick pot, heat 3 tbsp Light Olive oil and 2 tbsp whipped butter together on a medium flame.
- Once the butter melts, add 4 tbsp of All purpose flour and start mixing it using a whisk. Once the roux (mixture of fat and flour) turns light golden in color, pour 2 & ½ cups of milk in it little at a time whilst continuously mixing it with a whisk. Using a whisk helps prevent lumps.
- Once the milk comes to a boil, lower the flame, add 1 tsp salt, 1 tsp black pepper powder and ½ cup of shredded parmigiano reggiano cheese. Mix well until they are well combined.
- Add 1 cup of pesto into the above prepared white sauce. Stir again and keep the pot aside.
- By now the water in the big pot would have come to a boil. Add 1 tsp salt in the water and 270 gms (2.5 cups approx) of fusilli pasta in the water. Boil them until they're al dente.
- While the pasta is boiling, heat 1 tsp olive oil in a small pan on medium flame. To which add 8 to 10 cherry tomatoes split in half. Sprinkle some salt, pepper and ½ tsp dried oregano over the tomatoes. Sauté the tomatoes for a couple of mins or until they develop some color.
- Now add the boiled pasta and the sautéed tomatoes both in the pesto sauce. Also add ⅓ cup of table cream.
- Mix everything together gently. Make sure the pasta is well coated with the pesto sauce.
- Serve hot. Garnish some shredded parmigiano reggiano over the pasta before serving.