So excited to share this delicious Pasta with Homemade Pesto Cream Sauce with you today!
Guess who’s got a new cookbook coming out today?? It’s Ree, the fabulous Pioneer Woman! Her new cookbook Food From My Frontier is packed with more of her famous “simple, scrumptious, and step-by-step” recipes we’ve all come to know and love, and it’s available in stores and online today.
A few weeks ago Ree was so kind as to send Kevin and me, along with a several other food bloggers, an early copy of her new book. You might have seen it on my Facebook, Twitter, and Instagram feeds. I was just a little excited to get my hands this book and go through all the new recipes!
I love the fun, colorful coordinated pages and sections. Each recipe category has a different color, and each new section has a recipe listing to go with it. Makes browsing and finding recipes a breeze!
Because we all love Ree so much, and in honor of her new book, a few of us decided to get together and throw Ree a virtual book launch party, highlighting our favorite recipes from her new book. I, of course, had to choose a pasta dish! A beautiful, mouth-watering, perfect for dinner pasta dish…
Hello, lover. This is Pasta with Pesto Cream Sauce, and it is one of my favorite easy, weeknight dinners! I absolutely love this flavorful pasta topped with hot rotisserie chicken from the grocery store. This dreamy homemade pesto made with fresh basil, Parmesan cheese, olive oil, garlic, and pine nuts is a cinch to whip up, even on busy weeknights. But you can also make it ahead of time, meaning all you have to do to get this delicious meal on the table is heat up the cream and butter and chop up the chicken. You could have this hearty dinner ready in the time it takes to boil the noodles!
Just a few simple ingredients here. Thankfully I was able to find everything at my grocery store — which is not always the case! Now it’s time to get serious. Let’s make this gorgeous pasta!
Bring 4 quarts of water to a boil, add 1 tablespoon of salt, then add the pasta of your choice. We love fettuccine around here.
Now it’s time to get to the business of grating this lovely, fresh Parmigiano-Reggiano cheese. This is a great upper body workout, by the way. If you want those long and lean, slender and fabulous (not flab-ulous) arms, I recommend a regimen of grating Parmigiano-Reggiano every day.
Now add 3/4 cup packed basil leaves to the workbowl of a food processor.
Add 1/2 cup grated Parmesan cheese.
Three tablespoons of pine nuts.
Two garlic cloves, peeled.
And salt and pepper to taste. A half teaspoon kosher salt and coarsely ground pepper each is just right for us.
Yum!! My kitchen smells heavenly right now.
Process this while slowly drizzling in 1/3 cup of olive oil, and you have this gorgeous pesto. Meanwhile, all you have to do is heat up some cream and butter in a saucepan on the stove, pour in the pesto, add the drained noodles, and you have…
This perfect, decadent pasta with creamy, dreamy, pesto cream sauce.
Top it with hot, crisp rotisserie chicken and you have a fabulous, easy weeknight meal. We love, love, love this pasta!
- ¾ cup fresh basil leaves, packed
- ¾ cup grated Parmesan cheese, divided
- 3 tablespoons pine nuts
- 2 cloves garlic, peeled
- ½ tsp kosher salt and coarsely ground pepper, each
- ⅓ cup extra-virgin olive oil
- ½ cup heavy cream
- 2 tablespoons butter
- 12 oz fettuccine pasta
- Bring 4 quarts of water to boil, then add 1 tablespoon kosher salt and 12 ounces pasta, and cook until al dente. Drain the pasta and set aside. Meanwhile, make the pesto.
- To the workbowl of a food processor, add basil, ½ cup Parmesan cheese, pine nuts, garlic cloves, and salt and pepper. Process while slowly drizzling in olive oil. Next add the cream and butter to a heavy-bottomed saucepan set over medium heat. Pour in the pesto, stir until well combined, and let simmer for 2-3 minutes. Turn off the heat, add the the remaining ¼ cup Parmesan cheese, and stir until melted and combined.
- Add the drained pasta to the sauce and gently stir together. At this point you can either plate and top with hot rotisserie chicken, or if your chicken is already chopped and is cold from the fridge, go ahead and add it to the pasta and stir together for 2 minutes to heat up the chicken.
Book Launch Party!
Here’s a round-up of all the other bloggers participating in the virtual Book Launch Party for Ree. Take a peek at all the delicious recipes and treats they’re highlighting! Ree has also graciously offered giveaways to these lovely blogs as well, so check them out for seven more chances to win!
Bev Cooks – Chicken Tortilla Soup
I am Baker – Coffee Cream Cake
Picky Palate – Malted Milk Chocolate Chip Cookies
She Wears Many Hats – Iced Coffee
Two Peas and Their Pod – Restaurant Style Salsa
What’s Gaby Cooking – Knock you Naked Brownies
Food For My Family – Food from My Frontier: A Giveaway
A Giveaway (Winners Announced!)
Because she is so incredibly sweet and generous, and because she loves ya ;) Ree would like to offer a personalized copy of her new book to three (3) Kevin & Amanda readers. She will personally sign it and mail it off to you herself!
To be entered to win, all you have to do is answer the following question in the comments section of this post:
What’s your favorite Pioneer Woman recipe?
Oh my goodness, am I going to have so much fun reading your replies!! :) So much deliciousness in one post.
Contest ends Wednesday, March 14, 2012 at 8 pm CST. One entry per person, please. Winners will be chosen by Random.org and notified by email. Giveaway provided by The Pioneer Woman.
The winners of The Pioneer Woman Cookbook Giveaway are:
#1038 Steffanie Peck — ” Her pot roast!”
#1251 Brenda — “Love the Spicy Pop Pulled Pork!”
#2491 Kelly R. — “I have loved all of her recipes that I’ve tried, but my favorites have got to be her Malted Chocolate Chip cookies and her Fried Chicken. Yummy!”
Congratulations, winners! I’ve sent ya’ll an email.
Congrats on your new book, Ree! Happy Book Launch Day!
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