Creamy Pesto Pasta Italiana Recipes

Steps:

• Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
• Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

Steps:

• Cook pasta according to package directions; drain well and keep warm.
• Meanwhile, in a medium skillet cook basil and garlic in hot oil about 1 minute.
• Reduce heat and add cream cheese, cottage cheese, and Parmesan cheese; stir until smooth.
• Stir in white wine, parsley, and water (or vegetable broth, if using).
• Cook uncovered for 3 to 5 minutes or until slightly thickened.
• Add pasta and mix until well coated.
• Serve each dish garnished with fresh basil and additional freshly grated pamesan cheese if desired.

Steps:

• Cook pasta as directed on package, omitting salt.
• Drain pasta; place in large bowl. Add cream cheese spread, pesto sauce and milk; toss until smooth and evenly coated. Add arugula, tomatoes and peppers; mix lightly.
• Refrigerate 3 hours or until chilled. Stir in Parmesan and nuts just before serving.

Steps:

• Put pasta on to boil.
• While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm.
• Melt second lot of butter. Add flour and cook 1 minute, stirring constantly.
• Stir in stock and milk and cook, stirring frequently, until sauce thickens.
• Add the mushrooms, proscuitto and cheese.
• Stir until cheese is melted.
• Add the pesto, salt and pepper.
• Toss hot pasta with sauce and serve immediately.