Pasta with Pesto Sauce and Cream

Pasta with Pesto Sauce and Cream: A Garden-Fresh Delight

As a busy homemaker, finding time to cook delicious and healthy meals can be a challenge. But sometimes, the simplest recipes are the most rewarding, especially when they utilize the bounty of your own garden. This pasta dish is a testament to that – a quick, easy, and incredibly flavorful meal that showcases the vibrant taste of fresh basil.

My garden is overflowing with basil this year. It’s practically taking over my front porch, kitchen herb garden, raised bed, and even a section of the main garden! I’m drowning in basil, in the best possible way. To avoid waste, and to always have that delicious basil flavor on hand, I make large batches of pesto and freeze it in ice cube trays. This allows me to easily add that burst of fresh flavor to countless meals throughout the year, regardless of the season. This pasta dish is a perfect example of how I use my frozen pesto.

The beauty of this recipe lies in its simplicity. You can easily adapt it to your taste and what you have on hand. While I prefer using fresh, homegrown tomatoes during the summer months, they're entirely optional. In the winter, I happily skip them, and the dish remains wonderfully satisfying. The creamy pesto sauce coats the pasta perfectly, creating a rich and flavorful experience. It's the perfect weeknight meal – quick enough for a busy schedule yet elegant enough for a casual dinner party. Even better, the cleanup is minimal! In less than 30 minutes, you can have a delicious and healthy meal on the table, a testament to efficient cooking that still allows for quality family time.

The pesto itself is a quick and easy recipe that allows for customization. I often use a mix of almonds and walnuts in my pesto, experimenting with the type of nuts to achieve different flavor profiles. I sometimes also add a touch of pine nuts for added richness. This is a great way to use up nuts that are nearing the end of their shelf life! The key is to pulse the ingredients until they form a coarse paste, then slowly add olive oil until you achieve the desired consistency. This method is far better than over-processing, ensuring a brighter, more vibrant pesto.

I often make a big batch of pesto and store it in the freezer. Not only does it save me time in the long run, but it also guarantees that I have a supply of flavorful pesto on hand for various dishes throughout the year. This allows me to create this pasta dish quickly, even on the busiest of days. It’s a versatile recipe, adaptable to any kind of pasta you prefer. Experiment with different shapes and sizes – from classic spaghetti to penne, fusilli, or even farfalle – the possibilities are endless!

This recipe isn’t just about the deliciousness of the food; it's also about the satisfaction of utilizing homegrown ingredients. The aroma of fresh basil, the vibrant color of the tomatoes (when in season), and the comforting warmth of the creamy sauce all combine to create a truly memorable dining experience. It’s a testament to the joy of cooking with fresh, simple ingredients and the rewarding feeling of creating a delicious meal from scratch.

So, the next time your garden is bursting with basil, don’t let it go to waste. Try this simple pasta recipe, and let the flavors of summer transport you to a place of culinary delight. This dish isn’t just a meal; it's a celebration of fresh ingredients, simple cooking, and the joy of homegrown goodness. It's a recipe I’ve perfected over time, and one that I wholeheartedly recommend to any home cook, no matter their skill level.

Ingredients for the Pesto:

• 2 cups fresh basil leaves
• 4 cloves garlic
• 1/8 cup almonds (or other nuts)
• Olive oil

Ingredients for the Pasta Dish:

• 3/4 cup whipping cream
• 1 cup pesto (homemade or store-bought)
• 12 oz pasta
• 1/2 cup grated Parmesan cheese
• 2 cloves minced garlic (optional)
• 3 tablespoons butter
• Chopped tomatoes (optional)

I hope you enjoy this recipe as much as I do!

Step-by-step

• Cook pasta per directions on box and drain.
• Heat whipping cream and butter and garlic in saucepan, add parmesan cheese and pesto sauce.
• Pour over pasta.
• Add fresh tomatoes (optional).