This is actually two recipes in one. The creamy pesto is made by simply adding pesto to a great alfredo sauce.
2 cups low-fat milk
3 oz cream cheese
2 tbsp. flour
1 tsp. salt
1 tbsp. butter
3 garlic cloves, minced
1 cup grated parmesan cheese
Put the milk, cream cheese, flour and salt in a blender and process until smooth. Set aside.
Heat butter in sauce pan and add garlic. Saute garlic for about 30 seconds, making sure not to let it burn and become bitter.
Add milk mixture to the pan, stirring constantly for 3 to 4 minutes and bring it to a simmer. Keep stirring and let it cook for a couple more minutes. It should be much thicker now.
When it's thickened, remove from heat and stir in cheese. Cover immediately and let sit for at least 10 minutes more to continue thickening before using. Enjoy over pasta and/or grilled chicken.
Creamy Pesto Pasta:
1/2 batch alfredo sauce
1/2 lb. farfalle pasta
1/3 cup pesto (I just bought a jar at the store, but by all means, if you're feeling up to it and have loads of fresh basil to use up, make it for yourself! Also, even though the recipe calls for his much, I only use about 3-4 tbsp.)
roasted red peppers
toasted pine nuts
Make alfredo sauce. Set aside.
Cook pasta as directed on package.
Combine alfredo sauce and pesto and toss with pasta. Add salt and pepper to your liking. Sprinkle with cheese. Again, grilled chicken is awesome with this as are roasted vegetables. Enjoy!
Recipe from Our Best Bites.