Ree used to make this dish for her daughters Alex and Paige when they were children. Like Ree, they have always been huge pasta fans. Ree recalls making a big pan of pesto pasta that would be completely devoured at dinner time.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 4 ounces corkscrew pasta
- Kosher salt
- 1/4 cup heavy cream
- 2 tablespoons jarred or freshly prepared pesto
- 1 tablespoon salted butter
- 1/4 cup grated Parmesan, plus extra for garnish, if desired
- 1 Roma tomato, diced
- Fresh basil leaves, for garnish
Instructions
- Cook the pasta in a large pot of salted, boiling water for 1 to 2 minutes less than instructed on the package, so the texture is al dente.
- Meanwhile, stir the cream, pesto and butter together in a small saucepot over medium-high heat until the butter is melted. Bring to a boil, then stir in the Parmesan.
- Drain the pasta and add to the sauce. Stir until the pasta is completely coated. Top with the tomato, torn basil leaves and extra Parmesan, if desired. Serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 499 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 70 mg |
| Sodium | 488 mg |
Reviews
Is this a hot or cold salad. I’m confused
OMG , really Ladies????
I made this along with the quarter sausage and pepper sheet pizza. It was fantastic.
I love pesto anyway. We made it again the next night as well, and super easy.
I love pesto anyway. We made it again the next night as well, and super easy.
Rhee, I made this tonight and the flavor was very good! I used cherry tomatoes, the kind on the vines, but should double the 5 I quartered, they were excellent. However, this recipe needs a crunch factor .. next time I will add toasted pine nuts and crispy bacon crumbles. I’m would love to see you revisit this recipe on line with these additions.