This easy to make rich and flavorful pesto cream sauce will elevate your everyday pasta dinner. Topped with Parmesan Reggiano and lemon zest, you will be going back for seconds.
Ingredients
- 1 Package Gentile Treece Pasta
- 2 tbsp kosher salt
- 2 tbsp Zupan’s Olive Oil
- 1 cup Yellow Onion, diced
- 3 cloves Garlic, minced
- 2 tbsp All Purpose Flour
- 2 tbsp Unsalted Butter
- ¼ cup Sauvignon Blanc
- ¾ cup Anfosso Basil Pesto
- 1 cup Heavy Cream
- ¼ cup Sundried Tomatoes, sliced
- ¼ cup Fresh Basil, chopped
- Block of Parmesan Reggiano or shredded, to taste
- Zest of one lemon or about 2 tsp
Preparation
- Bring a large stockpot filled with water to a boil. Season with 2 tbsp salt. Add the pasta and cook until al dente as per the package directions. Drain and set aside.
- In a small pot, at 2 tbsp olive oil and turn heat to medium. Add onions, stir to coat in oil and then let cook for about 3 minutes. Then add garlic, butter and flour. Cook, stirring frequently, for 3 minutes until sauce begins to thicken. Add wine and stir.
- Add pesto, heavy cream, sundried tomatoes and basil. Stir to combine. Add a pinch of salt and pepper. Remove from heat.
- Pour creamy sauce over pasta and mix to combine. Garnish with shredded parmesan and lemon zest. Finish with salt and pepper to taste. Enjoy!