Lous Pesto Cream Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Steps:

• Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
• Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
• Stir in 1/2 cup parmesan cheese until melted.

Steps:

• Crush garlic, lemon zest, salt, pistachios, and pine nuts to a smooth, thick paste with a mortar and pestal.
• Transfer to a blender and add 1/2 cup olive oil.
• Blend until very smooth.
• Add basil leaves in batches, stopping the machine and pushing the leaves down from time to time until a smooth paste is achieved.
• Transfer to a sauce pan.
• Add 2/3 cup of water to the blender and pulse/clean to get the rest of the paste, scrapping down the sides.
• Pour water into sauce pan with basil paste.
• Heat, stirring to combine.
• When heated through, stir in cream and cook until sauce has thickened a bit.
• Remove from heat and stir in cheese.
• Serve over rough pasta such as Rusticane-Pasta or Lanterne-Pasta.