With the demise of my herb garden, a bunch of basil and tortellini in the freezer, I had the makings of a meal.
Using my homemade pesto as the jumping off point, by adding only a few ingredients, I was able to make a delish basil cream sauce. It complimented the saltiness of the beef and prosciutto tortellini perfectly.
So easy and so tasty, I can't wait to make this one again.
Basil Cream Sauce
Ingredients (all amounts are guesstimated)
1/2 Tablespoon olive oil
3 cloves pressed garlic
1 Tablespoon Italian herbs
Pesto
Half and Half
Directions
In a skillet, place olive oil and pressed garlic.
Sweat the garlic over medium heat.
Add Italian herbs to garlic olive oil mixture.
Add at least 3 heaping tablespoons of pesto to skillet followed by a small amount of half and half (this amount is determined by how creamy you want the sauce).
Turn heat down to low and simmer ingredients together for able 5 minutes.
Serve over tortellini.
Monday, November 3, 2008
Basil Cream Sauce with Tortellini
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1 Comment:
Oooh basil cream sauce sounds amazing! Looks great!
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