Monday, November 3, 2008

Basil Cream Sauce with Tortellini

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
Half and Half

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.

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1 Comment:

Colleen said...

Oooh basil cream sauce sounds amazing! Looks great!


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