You see, it was when my mini-food processor was pushed to the limit, and kicked the bucket.
Since then, in it's permanent absence, I've tried to find suitable alternatives, and it was going alright, until yesterday....
already pretty broken down, but I couldn't ignore the thick grated Parmesan and whole pine nuts. Pine nuts cost and arm-and-a-leg for about a 1/2 C portion right now. So there's no way I was going to give up. I searched my cup boards, and felt like I hit a dead end.
Light bulb, folks.
I poured the heavy cream directly in the blender with the homemade pesto ingredients. It made a beautiful puree. I heated my butter in the pan, and poured the puree over it = perfection.
Other than my pesto drama, this recipe is a cinch. The sauce lightly coats each rotini piece, happily filling in it's ridges with little pieces of basil and rich creamy sauce. Also, I really loved how the tomatoes aren't cooked through, leaving their texture integrity deliciously intact, and added contrast to the soft noodles. We will definitely be making this again, and again, and again (mostly because my kid inhaled this stuff...)
Rotini in Fresh Basil Pesto Cream Sauce
12 oz rotini pasta
2 T unsalted butter
1/2 C heavy cream
1/4 C grated Parmesan + more for sprinkling
2 vine-on tomatoes
1 recipe fresh basil pesto (about 1/4 C), my recipe here
1. Bring a large pot of salted water to boil, cook pasta according to directions on the package. Drain.
2. In same pot, while pasta is draining, heat butter and cream over medium heat.
3. Add in pesto and stir until combined. Heat through, about 3 minutes. Remove from heat.
4. Pour in hot pasta directly into sauce, allow flavors to soak. Stir in fresh tomatoes.
5. Serve immediately, sprinkle with grated Parmesan.
Recipe source: damn delicious
Makes about 6 servings