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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a great sauce for pasta. We like cappelini, penne, or fettucini. Add shrimp or crawfish for a complete meal with a crisp green salad and some hot, buttered French bread. I make my own pesto and freeze in ice cube trays. This recipe calls for 2 cubes. Enjoy! Ingredients:
2 shallots, minced |
4 -5 garlic cloves, minced |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1 cup chicken broth |
1 cup dry white wine |
2 -4 tablespoons pesto sauce |
1 cup heavy cream |
1 cup parmesan cheese, fresly grated |
kosher salt & freshly ground black pepper |
Directions:
1. Heat a large skillet and then add the butter and oil.
2. Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn.
3. Add the wine and the chicken broth and season with the salt and pepper.
4. Reduce in half, stirring occasionally.
5. Add cream and pesto and incorporate well.
6. Lower the heat and add 1/4 of the cheese, stir well.
7. Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta.
8. Toss well and serve.
9. Accent well with the remaining cheese.
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