Pesto Cream Pasta

I am a very bad blogger, I know. After being offline for a week, then being thoroughly embarrassed at the lack of activity here for another week, I am finally back to face the music and start afresh. And hopefully, I will be able to win you all back with this simply divine meal of pasta with pesto cream sauce and tomatoes.

The recipe came initially from The Pioneer Woman, so credit where credit is due. Not that she needs it, but this is my official recommendation for her brilliant culinary skills. And her photo skills…(photo below is hers).

Ingredients:
– 1 cup fresh basil leaves
– 1/2 fresh shredded parmesan cheese
– 1/4 cup pine nuts (yes I know they are DREADFULLY expensive. But so worth it.)
– 2 cloves of peeled fresh garlic
– Salt and pepper to taste
– 1/3 cup olive oil
– 1/2 cup heavy cream
– 2 tablespoons butter
– 1/4 (additional) parmesan cheese
– 12 oz. pasta
– 2 large plum tomatoes, diced

Cook the pasta as directed on the package.

Blend basil, 1/2 cup parmesan, pine nuts, garlic, and salt and pepper together in a blender or food processor (I used a blender, and I think I would recommend a food processor if you have one…). Drizzle in the olive oil once well-blended, and continue to mix until combined. You can add more olive oil if necessary to make a nice paste.

Heat the cream and butter in a saucepan till melted. Remove from heat, add the basil mixture and stir together.

Pour the pesto cream over the pasta, and mix well; add the tomatoes and toss together. Serve!

You can also add grilled chicken breast for some protein; cook the chicken beforehand, and slice into small chunks. Toss with the pasta when you add the tomatoes. Enjoy! I know I sure did. The picture below is the only one that turned out in my haste and excitement to actually start eating.

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