Creamy Pesto Pasta Symphony with Sun-Kissed Tomatoes

Bynews dail

Jan 26, 2025

Creamy Pesto Pasta with Sun-Dried TomatoesIngredients:
1 pound dried pasta (penne, rotini, or fusilli) 1 cup heavy cream 1/2 cup pesto sauce (homemade or store-bought) 1/2 cup grated Parmesan cheese 1/4 cup sun-dried tomatoes, chopped Salt and pepper to tasteInstructions:
1.
Cook the pasta according to the package directions.
2.
While the pasta is cooking, whisk together the heavy cream and pesto sauce in a small bowl.
3.
Heat the sauce over low heat until warmed through.
4.
Drain the pasta and add it to the sauce.
5.
Stir in the Parmesan cheese and sun-dried tomatoes.
6.
Season with salt and pepper to taste.
7.
Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves, if desired.
Tips:
For a richer sauce, use a creamier pesto sauce.
Add other vegetables to the pasta, such as broccoli, zucchini, or red bell pepper.
Serve the pasta with crusty bread to soak up the creamy sauce.
Leftover pasta can be stored in the refrigerator for up to 3 days.
Simply reheat before serving.

Creamy Pesto Pasta Symphony with Sun-Kissed Tomatoes

Bynews dail

By news dail

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