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Creamy Pesto Pasta
Here is a more from-scratch pasta dish. Ahem. I apologize in advance for not having printable versions or nutritional info. Please bear with me while I get my programs back from the great lightning strike/computer massacre. Source: Simply in Season Expanded Edition (World Community Cookbook) 3T butter 1/4 C four 3 C milk 1 C Pesto (Here’s how to make your own) 1 tsp salt 1/4 tsp ground nutmeg 1 lb spaghetti or other pasta (I used whole wheat) Melt butter in a large saucepan; add flour, cook 3 minutes (do not brown). Add milk, bring to a boil, and cook gently for 5 minutes. Stir in Pesto, salt, and nutmeg, and remove from heat. Meanwhile, cook and drain pasta. Combine with sauce and toss until sauce thickens. The Verdict: I was a bit nervous when making this. I was afraid it would turn out soupy and have an overpowering pesto flavor. Surprisingly I loved it! Even DH said “this is good!” Of course, it would have been even better with some grilled chicken. This post linked to: Foodie Fridays Grocery Cart Challenge
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