Pasta with Alfredo-Peso Sauce

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	10 minutes
	Ready In	1 hours

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Ingredients

1	cup	basil	fresh
1/3	cup	pine nuts	or walnuts
2	each	garlic cloves
1/3	cup	olive oil
1	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	cup	whipped cream
1	pound	pasta, capellini	or spaghetti, freshly cooked

Directions

Finely chop basil, pine nuts and garlic in processor.

With machine running, gradually add olive oil through feed tube and process until smooth.

Mix in 1/2 cup parmesan. Transfer pesto to small jar.

Pour enough olive oil over sauce to cover.

Cover and refrigerate.

Bring cream to boil in heavy medium saucepan.

Whisk in pesto.

Season sauce to taste with salt and pepper.

Combine pasta, sauce and remaining 1/2 cup parmesan in large bowl.

Toss to coat pasta evenly and serve.

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Member Review

Curried Venison

Scrumptious. Used this recipe for chicken breast cut up as well. Awesome.No need to wait an hour, just keep going til it's at simmer,include the browned meat,and when fork tender add the flour mixture and yolk at the end and cook a few min. more to thicken and cook flour. Bellisimo !!