Sunday’s Recipe: Basil Cream Sauce for Pasta

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If you have some bottled or homemade pesto in your refrigerator, make this sauce and toss with some pasta.  It’s heavenly!

Basil Cream Sauce

1/4 cup white wine
2 cups heavy cream
3 Tablespoons prepared pesto, homemade* or bottled
1-2 cloves minced garlic
Salt and freshly ground pepper to taste
Hot, cooked pasta (great with fettuccine, linguine, angel hair, or spaghetti)

In a saucepan, heat wine over high heat and boil until it’s almost gone.  Reduce heat to medium-low; add cream, pesto, and garlic.  Simmer until sauce thickens; taste for salt and pepper.  Toss with hot pasta.  Makes about 1-1/2 cups sauce.

*If you want to make homemade pesto, place 2 cups fresh basil leaves, 4 large cloves garlic, and 1/2 cup pine nuts or walnuts in a food processor.  Puree until combined.  With machine running, slowing drizzle in 3/4 cup extra virgin olive oil until combined.  Stir in 1 cup freshly grated Parmesan cheese.


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