- 1 serving medium pasta shells (use whole wheat as healthier option)
- 3/4 cup half-and-half
- 1/4 cup water
- 1/2 tbsp cornstarch
- 1/4 cup prepared basil pesto (I used one from the grocery story. Cheating...but it's what I had!)
- 1 tbsp butter
- 1 tbsp black ground pepper
- 2 small cloves (or one large) of garlic
- 2 tbsp grated Parmesan
- Salt to taste (used 2 pinches for my batch)
At the request of some of my readers, I am going to document my cooking process more in my future posts. I’ve just been adding photos of the final product and sometimes it’s nice to see the steps along the way! Last night I attempted to make my first Pesto Cream Sauce based on instinct…and what I had in my fridge. It turned out really good, and I found it worthy to share with you all :)
Makes 1-2 servings of sauce, so you can choose whether to save some for another meal, or make it with 2 servings of pasta and have lunch the next day (I promise it’s really good for lunch!).
Prepare the pasta as suggested on the box in lightly salted water. Strain and set aside. In a blender or food processor, mix the half-and-half, water, garlic, black pepper, cornstarch, parmesean, and pesto and puree it well!
In small sauce pot, melt the butter over medium heat. Slowly add the mixture from the processor. Simmer 5 minutes or so, until the sauce has thickened and warmed through. Stir fairly frequently so it doesn’t burn. Serve it over the shells. I always like to add a small slice of toasted Tuscan Pane bread on the side with a little butter and black pepper.