Thursday, February 21, 2008

Pesto Cream Sauce over Pasta

This is the most delicious meal I have ever made! Enough said.

1 (16 ounce) package linguine or spaghetti pasta
2 tablespoons olive oil
1 small onion, chopped
8 cloves garlic, sliced
1/2 cup butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch salt
pinch pepper
1 1/2 cups grated Romano cheese
1 cup prepared basil pesto
20 mushrooms, chopped
14.5 oz can of diced tomatoes, drained

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

I added pesto chicken to Brent's plate.
Yield: 6 Servings



Cassidy said...

ok so honestly that is the best dinner i have ever had. Thank you so much for posting this recipe. It tasted like it came from an expensive resturant. thank you thank you thank you.

Dazy said...

This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.