Recipe by me
2 cups fresh basil, chopped
3/4 cup extra virgin olive oil
1/2 cup pine nuts
2/3 cup freshly grated parmesan cheese
3 cloves garlic, peeled
2 cups heavy whipping cream
2 Tbl butter
1 chicken bouillion cube
1 cup freshly shredded parmesan
1/2 tsp ground nutmeg
16 oz mostaccioli (or desired pasta)
1 lb grilled chicken, cubed (optional)
- For the pesto: Place all ingredients in the bowl of a food processor and process until all the ingredients are incorporated. Set aside.
- For the cream sauce: In a medium-sized pot, heat the cream and butter to a gentle boil. Add the bouillion cube and a bit of the cheese, whisking until completely melted. Add the rest of the cheese a little at a time until all of it has been incorporated. Cook until thickened, remove from heat, and add the pesto sauce.
- In a large pot, boil slightly salted water. Add your pasta and cook until just done. Drain and return to pan. Add the pesto cream sauce and toss to coat. Serve with a basil leaf and some freshly shredded parmesan cheese.