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Creamy Pesto Pasta

3 tablespoons butter
¼ cup flour
3 cups milk
1 cup basil pesto*
1 teaspoon salt
¼ teaspoon nutmeg
1 pound pasta

Melt butter in large saucepan. Add flour; cook until bubbly. Add milk, bring to a boil, and cook gently for 5 minutes. Stir in pesto and seasonings; remove from heat. Combine sauce with cooked pasta and toss well until sauce thickens. Serves 6.

1 cup fresh basil leaves and stems
1-3 cloves garlic
1/3 cup pine nuts, walnuts, or hazelnuts, toasted
3-6 tablespoons Parmesan cheese
½ teaspoon salt, or to taste
2 sprigs flat parsley (optional)
1/3 to ½ cup olive oil

Finely chop first six ingredients in food processor. Add oil gradually, as food processor runs, to make a thick paste.



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