Creamy Pesto Pasta

Creamy Pesto Pasta

Creamy Pesto Pasta

Once I made the pesto I had to find a yummy way to use it. I discovered this recipe in Simply in Season: Recipes that celebrate fresh, local foods in the spirit of More-with-Less by Mary Beth Lind and Cathleen Hockman-Wert. This is a World Community Cookbook commissioned by the Mennonite Central Committee . . . but enough about the cookbook and on to the recipe. I like this one in particular because it is like an alfredo sauce but with less fat since it uses whole milk instead of cream or half & half. Since the pesto includes olive oil, nuts, and parmesan reggiano cheese, this is by no means a lowfat dish but all things in moderation, right? With fresh basil abundantly available this time of year, who can resist? I served it with rotisserie chicken and a tossed green salad.


3 T. butter
1/4 C. flour
3 C. milk
Melt butter in a large saucepan. Add flour and cook 3 minutes but do not brown. Add milk stirring constantly so that you do have lumps. Bring to a boil and cook gently for 5 minutes.

Stir in and remove from heat:
1 C. pesto
1 t. salt
1/4 t. ground nutmeg

Combine and toss well with 1 lb. of cooked, drained pasta of your choice. Taste and adjust seasoning if necessary.
Serves 6

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2 Responses to “Creamy Pesto Pasta”
  1. Yum! I think we’ll try it as the star of the meal. We’re trying to eat less meat and this recipe sounds great! Thanks for sharing.

    • faithfulfoodie says:

      I ate the leftovers last night with sliced tomatoes and some fruit and it was yummy. As you can tell from my blog, I’m not a huge meat eater either. If you have any leftovers, I recommend adding a little more milk before you reheat it in the microwave. The pasta soaks up the liquid as it sits so the added milk helps to re-moisten it.

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