Here is a more from-scratch pasta dish. Ahem. I apologize in advance for not having printable versions or nutritional info. Please bear with me while I get my programs back from the great lightning strike/computer massacre.
Source: Simply in Season Expanded Edition (World Community Cookbook)
3T butter
1/4 C four
3 C milk
1 C Pesto (Here’s how to make your own)
1 tsp salt
1/4 tsp ground nutmeg
1 lb spaghetti or other pasta (I used whole wheat)
- Melt butter in a large saucepan; add flour, cook 3 minutes (do not brown). Add milk, bring to a boil, and cook gently for 5 minutes.
- Stir in Pesto, salt, and nutmeg, and remove from heat.
- Meanwhile, cook and drain pasta. Combine with sauce and toss until sauce thickens.
The Verdict: I was a bit nervous when making this. I was afraid it would turn out soupy and have an overpowering pesto flavor. Surprisingly I loved it! Even DH said “this is good!” Of course, it would have been even better with some grilled chicken.
This post linked to:
Foodie Fridays Grocery Cart Challenge
It’s got butter and milk. I don’t want to see the nutritional info, just eat it!
hee hee. My thoughts exactly. Especially since I used raw milk and real butter.
I was just thinking about making pesto for dinner tonight!
Hey, I did add chicken.. 🙂
Yum! I love pesto- even since I was little it has been a fav meal of mine! My family even like to recall a time I was so tired I fell asleep in my pesto (I was around 2-3)…but I love it!
Great recipe Wendy! Thanks for linking up to the Wholesome Whole Foods blog carnival!
I like that you used the nutmeg in your recipe. It gives a wonderful flavour to so many things savoury things as well as sweet ones – it’s one of my ‘secret ingredients’ that I use quite a lot!!
Interesting. Pesto is a staple in our house but this sounds like a nice, creamy version. Thanks for sharing.
That amount of milk would have worried me, too, but the picture looks perfect.
Oh, this looks delicious! What a pesto, I really love creamy oh so yummy …I bet the kids would flip over!:) it!