Creamy Pesto Alfredo Farfalle Recipes

Steps:

• 1. Boil pasta according to package directions.
• 2. While pasta is cooking, heat butter over medium heat in a heavy saute pan. Add garlic and cook until lightly golden and fragrant. Don't turn your heat up too high, or your garlic will become bitter.
• 3. Add flour to butter and garlic, stirring quickly with a whisk. Cook this roux about 3-5 minutes, or until it is golden.
• 4. Add cream and milk, stirring constantly. Whisk until all lumps are gone.
• 5. Add salt and fresh ground pepper to taste. Now you have a basic bechamel sauce.
• 6. Continue to simmer over medium heat, stirring frequently. Reduce the sauce until the thickness is to your liking.
• 7. When sauce has thickened, remove from heat and add pesto, stirring well. Serve over hot pasta.

Steps:

• Cook pasta in boiling, salted water until al dente.
• While pasta is cooking, combine remaining ingredients except Parmesan in a food processor and process for 30 seconds.
• (To release more flavor from basil leaves, place them in a small plastic bag and bruise with a meat mallet before adding to food processor).
• Drain pasta and toss with sauce in a serving bowl.
• Sprinkle with Parmesan cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

Steps:

• Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
• Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.