creamy pesto sauce

This is the creamy pesto sauce that we make whenever we're craving pesto. It's easy to make (everything goes into your blender), unbelievably creamy, and delicious on everything from pasta, roasted veggies, sandwiches, eggs, and more. 

5-Minute Creamy Pesto Sauce 

basil,

parsley,

parmesan

toasted nuts (see notes)

garlic (start

½-¾ teaspoon sea salt (start

lemon

olive oil

water

Add all of the ingredients to your blender and blend on high until smooth and creamy.

Taste and add more salt or garlic, if wanted. For a thinner pesto sauce, add a little extra water. 

https://content.jwplatform.com/videos/mVEqicJI.mp4

Mexican Pasta Salad

Chicken Pesto Pasta has tender pasta and chicken coated in a rich and creamy pesto sauce. It&#039;s an easy, flavorful meal that&#039;s ready in 30 minutes!

Creamy Chicken Pesto Pasta

penne pasta (about 2 1/2 cups dry (half of a one pound box))

garlic

italian seasoning

chicken breast

Salt and pepper (to taste)

butter

flour

chicken broth

half and half (or all milk/cream)

Parmesan

Mozzarella

basil pesto (or more, to taste)

basil (for garnish, if desired)

Boil pasta to al dente according to package instructions. Drain and set aside.

Heat a large skillet over medium heat and olive oil, then add minced garlic, italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken a couple of times to brown on all sides. Transfer chicken to a plate and discard any liquid in the skillet.

Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.

Whisk in chicken broth and half &amp; half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.

Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat. Garnish with fresh chopped basil and fresh cracked black pepper.

A delicious ravioli recipe that is quick and easy for a weeknight meal! Store-bought pesto and a few no-peel, no chop vegetables makes this a snap!

Ravioli with Creamy Pesto Sauce Spinach, Peas and Shallots

Ricotta Cheese Ravioli

shallot, sliced

salt and pepper

(60 milliliters) store-bought pesto sauce

(75 grams) frozen peas

ladle of hot pasta water

Tbsp (30 milliliters) heavy cream

tsp (2.5 milliliters) lemon zest

(3 fistfuls) baby spinach

parmesan cheese

Measure and prep all the ingredients so the...

Measure and prep all the ingredients so the sauce can be made quickly. This will assure your sauce will be done when the ravioli is done.

Boil water and add ravioli. Cook ravioli until...

Boil water and add ravioli. Cook ravioli until tender.

Meanwhile, heat the olive oil in a deep...

Meanwhile, heat the olive oil in a deep skillet. Add the shallots, season with salt and pepper, and saute until the shallots are fragrant and wilted. Add the pesto sauce and stir to combine. Add the peas and stir to combine. Add 1 full ladle of pasta water and stir to combine.

Add the heavy cream, and the lemon zest....

Add the heavy cream, and the lemon zest. Then add the spinach. Cook until wilted. Drain the ravioli. Add them to the sauce and toss gently to coat. Transfer to a serving platter and top with freshly grated parmesan cheese.

https://www.youtube.com/watch?v=nRGRTIN_dU8

These two pasta dinners are two of my favorite easy pasta recipes that are perfect for a weeknight meal! They are great for beginners too since they use minimal ingredients, pantry staples and come together in a snap! So if you are in a "pasta rut" making the same old recipes time and time again, switch things up with these two easy pasta dinners for beginners! 

RECIPES IN THIS EPISODE:

00:53 Pesto Ravioli with Shallots, Peas, and Spinach
02:55 Linguine with Vodka Sauce (Sans the Vodka!)

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THE RECIPES:

BETH'S PESTO RAVIOLI WITH SHALLOTS, PEAS, AND SPINACH
Serves 2-4

INGREDIENTS:
1 package Ricotta Cheese Ravioli (U.S. Residents I used the lemon ricotta cheese ravioli from Trader Joe's which are fantastic with this! Here's the link: http://bit.ly/39GK2EG)
1 Tbsp (15 ml) olive oil
1 shallot, sliced thinly into half-moons
salt and pepper to taste
1/4 cup (60ml) store-bought pesto sauce
1/2 cup (75g) frozen peas
1 ladle of hot pasta water
2 Tbsp (30ml) heavy cream
1/2 tsp (2.5ml) lemon zest
1 1/2 cups (3 fistfuls) baby spinach
freshly grated parmesan cheese to taste

METHOD:
Measure and prep all the ingredients so the sauce can be made quickly. This will assure your sauce will be done when the ravioli is done. 

Boil water and add ravioli. Cook ravioli until tender. 

Meanwhile, heat the olive oil in a deep skillet. Add the shallots, season with salt and pepper, and saute until the shallots are fragrant and wilted. Add the pesto sauce and stir to combine. Add the peas and stir to combine. Add 1 full ladle of pasta water and stir to combine. 

Add the heavy cream, and the lemon zest. Then add the spinach. Cook until wilted. Drain the ravioli. Add them to the sauce and toss gently to coat. Transfer to a serving platter and top with freshly grated parmesan cheese. 

BETH'S EASY RAVIOLI WITH VODKA SAUCE (Sans the Vodka!) 
Serves 2-4

INGREDIENTS:
1/2 pound (230g) Linguine pasta
2 Tbsp (30 ml) of olive oil
1 shallot, diced
1/3 cup (80ml) tomato paste 
1 full ladle of pasta water
2 cloves garlic, minced
1/3 cup (80ml) heavy cream
1/4 tsp (1.25ml) Red Pepper Flakes
1/4 cup (22g) freshly grated parmesan cheese
2 Tbsp (30ml) freshly chopped parsley.

METHOD:
Boil water for pasta and cook pasta until al dente.

In a large deep skillet, heat the olive oil, cook the shallots in the oil until fragrant and wilted. Add the tomato paste, stir to combine. Add the pasta water, stir to thin sauce. Add the garlic, stir to combine.

Add the heavy cream, stir to combine, then add the red pepper flakes, parmesan cheese, and the fresh parsley. 

NOTE: If your sauce gets too thick while waiting for the pasta to be done, thin with more pasta water. Just don't ass too much or it could dilute the flavor of the sauce. If this happens add a bit more tomato paste, garlic, or cheese. Whichever you think it needs.

Drain the pasta, add the pasta to the sauce toss gently with tongs to coat.  Transfer pasta to a large serving bowl, garnish with more grated cheese, parsley, and pepper flakes if desired. 

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips, and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Two Easy Pasta Dinners!

5-minute CREAMY pesto sauce with cashews and fresh basil. An herby, savory, dairy-free addition to pasta, veggies, and beyond!

Creamy Pesto Sauce (Dairy-Free)

raw cashews*

(loosely packed) fresh basil leaves

lemon juice

yeast

tsp sea salt

garlic, peeled

Add all ingredients to a high-speed blender* (starting with the lesser amounts of lemon juice and water) and blend until smooth, scraping down the sides as needed. Taste and adjust, adding more cashews for richness/thickness, more nutritional yeast for “cheesiness,” more lemon juice for brightness, or more salt for overall flavor/balance.

Enjoy on pasta or drizzle over chicken, fish, veggies, or bowls (recipe coming soon)!

Leftover sauce will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.

A fast and insanely delicious creamy pesto sauce with simple ingredients, perfect for busy weeknights. Amped up with extra garlic, parmesan cheese and a squeeze of lemon juice.

10 Minute Creamy Pesto Pasta Sauce

garlic (minced)

parmesan (finely grated)

basil pesto ((homemade

black pepper

Salt

Pasta of your choice (see notes)

Heat the olive oil over medium heat and fry the garlic for 1 - 2 minutes, a gentle sizzle. The garlic shouldn't colour or burn.

Turn the heat down slightly and add the cream. Bring to a very gentle simmer, it should never boil.

Add the finely grated parmesan in two lots, letting each half melt into the cream before moving on.

Add the pesto, black pepper and lemon juice and mix well.

Let it simmer very gently for 1 - 2 minutes to thicken.

Add the cooked pasta straight in, mix and let it gently bubble away for a further 1 - 2 minutes.

Add a splash of pasta water if you need to loosen the sauce.

This was a great way to reinvent the same old pesto we usually have! Added a little extra lemon and used it with freshly made fettuccine and it clung really well. It was very good and everyone loved it! Very worthy of being used with homemade pasta without spending half a day babysitting bolognese or similar. Thanks for a great recipe!

Absolutely delicious and totally now a regular on our weeknight-dinner roster rotation!! I loved how simple it was to prepare, and the combination of flavours, with the added creaminess taking a bit of the thickness from a traditional pesto sauce, was delicious!! (I added a very (very!) thinly sliced onion and cherry tomatoes, and will try adding pine nuts on the next go-around!)

I searched up "pesto cream sauce" on the fly as I was scrambling to pull a dinner together.  This recipe jumped out at me so I went with it because I already had the minimal ingredients on hand.  I whipped it up in minutes and it was a big winner.  The family consensus was "You can make THAT again!"  ...music to my ears...  This recipe is going to be a staple in our house, I can already tell.

Really delicious recipe! My family ? what is the the average calories per portion size for this please?x

In love with all your recipes!  This is one of my favorite!!

This looks really good, I'll have give it a try.

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