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Pasta with Presto Pesto
Description
This is not the “traditional” pesto recipe, but it is super delicious and loved by everyone I have fixed it for. I have used several different types of pasta: ziti, bowtie, linguine, rigatoni, and rotini, and it came out great.
Ingredients
- ½ sticks Unsalted Butter
- ¾ pounds Pasta, Cooked Al Dente
- Freshly Grated Parmesan Cheese For Dusting
- _____
- FOR THE PESTO SAUCE:
- ½ cups Fresh Parsley, Cleaned, Stems Removed
- 2-½ cups Spinach Leaves, Cleaned, Stems Removed
- ½ cups Grated Parmesan Cheese
- 8 ounces, weight Sour Cream
- 1-½ teaspoon Dried Basil
- 2 cloves Garlic, Minced
- ½ teaspoons Salt
- 4 Tablespoons Walnuts
- 1 dash Freshly Ground Black Pepper
- 1 Tablespoon Olive Oil
Preparation
Put the pesto sauce ingredients into a food processor or blender and process until almost smooth but still left with some chunk from the walnuts (if it is too thick, you can add a tablespoon or two of warm water).
In a large skillet, over medium heat, melt the butter. Add the noodles and coat with the butter. Add the sauce, about 1/2 cup at a time, and stir until the noodles are coated. Top with the grated cheese and serve immediately, or at room temperature.
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Twinks on 10.27.2010
I do love pesto and this sounds interesting. I look forward to giving it a try!