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Creamy Pesto Pasta

This makes for a great end of summer dish! Creamy Pesto Pasta with basil straight from the garden is sure to make your tummy happy!

Creamy Pesto Pasta recipe from http://ThisSillyGirlsLife.com #Pesto #Basil #Pasta #Creamy

Ingredients

For the Homemade Pesto:

6 Cups                      Basil leaves, loosely packed

1/2 Cup                   Pecans, toasted

1/4 Cup                   Parmesan Cheese

1 each                      Garlic, clove

1/3 Cup                   Extra Virgin Olive Oil

Salt and Pepper to taste

For the Creamy Pesto Pasta:

1/2 Cup                   Chicken Stock

1/2 Cup                   Ricotta Cheese

1/2 Cup                   Pesto

1/2 Lbs                    Pasta, angel hair

Salt and Pepper to taste

Directions

For the homemade pesto:

Wash, dry and pick all the basil leaves.

Creamy Pesto Pasta recipe from http://ThisSillyGirlsLife.com #Pesto #Basil #Pasta #CreamyPlace all the ingredients except for the olive oil in a food processor and pulse while streaming in the oil. Keep pulsing until it is a paste consistency.

Creamy Pesto Pasta recipe from http://ThisSillyGirlsLife.com #Pesto #Basil #Pasta #Creamy

Creamy Pesto Pasta recipe from http://ThisSillyGirlsLife.com #Pesto #Basil #Pasta #Creamy

Yup, all the basil makes this little bit of pesto but a lot goes a long way! Keep this in the fridge covered until ready for use.

 

For the creamy pesto pasta:

Cook the pasta to the directions on the package. Add all of the remaining  ingredients in a sauce pot and bring to a simmer.

Creamy Pesto Pasta recipe from http://ThisSillyGirlsLife.com #Pesto #Basil #Pasta #Creamy

Take half of the sauce and set to the side in a bowl. Add the cooked pasta to the remaining sauce in the pot and toss until it is coated in the sauce. Now if you want to add a protein or blanched veggies now is the time.

Creamy Pesto Pasta recipe from http://ThisSillyGirlsLife.com #Pesto #Basil #Pasta #Creamy

Use the extra sauce drizzled on top. Enjoy and thanks for reading!

Homemade Pesto
 
 
Ingredients
  • 6 Cups Basil leaves, loosely packed
  • ½ Cup Pecans, toasted
  • ¼ Cup Parmesan Cheese
  • 1 each Garlic, clove
  • ⅓ Cup Extra Virgin Olive Oil
  • Salt and Pepper to taste
Instructions
  1. Wash, dry and pick all the basil leaves.
  2. Place all the ingredients except for the olive oil in a food processor and pulse while streaming in the oil. Keep pulsing until it is a paste consistency.
  3. All that basil makes a little bit of pesto but a lot goes a long way! Keep this in the fridge covered until ready for use.
Creamy Pesto Pasta
 
 
Ingredients
  • ½ Cup Chicken Stock
  • ½ Cup Ricotta Cheese
  • ½ Cup Pesto
  • ½ Lbs Pasta, angel hair
  • Salt and Pepper to taste
Instructions
  1. Cook the pasta to the directions on the package.
  2. Add all of the remaining ingredients in a sauce pot and bring to a simmer.
  3. Take half of the sauce and set to the side in a bowl.
  4. Add the cooked pasta to the remaining sauce in the pot and toss until it is coated in the sauce.
  5. Now if you want to add a protein or blanched veggies now is the time.
  6. Use the extra sauce drizzled on top, enjoy!

Dana's-SignatureLooking for some more end of summer recipes? Check out a few of these (clicking on the image will take you to the post):

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gps

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pb3

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26 Wonderful Comments

  1. avatar
    August 30, 2013

    This dish has my husband’s name written ALL over it. He never fails to order the Spaghetti Pesto at one of his favorite restaurants. 🙂 Pinning!

  2. avatar
    Allie says:
    August 30, 2013

    Looks VERY yummy! You had me at PASTA.

  3. avatar
    Nicole says:
    August 30, 2013

    Yummers! This looks so tasty! Nothing is better than a giant platter full of creamy pasta!

  4. I have lots of basil coming in the garden right now so this recipe is perfect timing. I can’t wait to give it a try. My family is a fan of anything that is tossed with pasta. It really is a beautiful dish……..my family might think I brought them home restaurant food with this one. LOL!

    • avatar
      Dana DeVolk says:
      August 30, 2013

      LOL, that’s how this recipe came about, my mom went out to her garden and came back with that huge bouquet, I knew I needed to use it up!

  5. avatar
    August 30, 2013

    I’m pinning! Looks great – Question: I’ve made pesto, but how long does it keep? I get nervous after a week or so and chuck it, but do I have to??? I would appreciate your help! Julia

    • avatar
      Dana DeVolk says:
      August 30, 2013

      I would try to use it up in a few days… if you think you can’t use it in time I suggest freezing a couple tablespoon portions in an ice cube tray, pop them out and put in a freezer bag. Then you can add pesto to any dish you want!

  6. avatar
    September 1, 2013

    Hi, this recipe looks so good and something that my family would love. I saw it on submarine sunday.
    Julie from julieslifestyle.blogspot.com

  7. avatar
    September 1, 2013

    I am not a pesto fan, shocking I know, but I would eat this. Sounds good enough that I would give it a go.
    Thanks for sharing at Swap N Share Sunday. I just might make some pesto.
    Dawn
    Spatulas On Parade

  8. avatar
    Kristen says:
    September 3, 2013

    Can you substitute the Ricotta with anything? Hubby is not fan of it but I would love to make this.

  9. avatar
    September 4, 2013

    This looks so good! Thank you so much for linking up at Wake Up Wednesdays! Pinning this to my Pasta Board 🙂

  10. avatar
    Ann says:
    September 5, 2013

    Looks delish!

  11. avatar
    Leah says:
    September 5, 2013

    This looks great! I have never actually tried to make pesto but I am definitely pinning this for later. Thanks for linking up to the Friday Follow Along. Stop by tomorrow to link up again and we are featuring this!

  12. avatar
    Ann says:
    September 6, 2013

    I’m pinning this one. Looks delicious and I have more homegrown basil than I can keep up with. Perfect storm!

  13. avatar
    Chelsey says:
    September 6, 2013

    That looks fantastic! I love pasta and chicken combos. Pinning this for later! 😀

  14. avatar
    September 8, 2013

    Chicken Pesto Pasta is one of my favorite dishes! If it’s on the menu I’m ordering it. Yours looks as good as anything I’ve seen at a family style Italian place. Pinning and sharing on FB. Thanks for sharing at All Things Pretty!

  15. avatar
    Jamie @ Love Bakes Good Cakes says:
    September 10, 2013

    Pesto and chicken are 2 of my favorite things that aren’t chocolate 🙂 I so need to try this, Dana! Thanks so much for linking up to All My Bloggy Friends! I hope you’ll join us again – the new party starts tomorrow {Tuesday} at 7 am Eastern time!

  16. avatar
    Nat D. says:
    September 27, 2013

    Pesto makes everything better! It may be the key to world peace. 🙂

  17. avatar
    Jessica says:
    April 5, 2014

    Is there a way to make this without ricotta and without using a food processor??
    It looks amazing but I don’t have a food processor and I don’t like ricotta.

    • avatar
      Dana DeVolk says:
      April 5, 2014

      In place of the ricotta you could use cream cheese or cream. If using cream, let it simmer until it reduces a little so the sauce won’t be too runny. As for the food processor, you could always use a blender if you have that on hand. If not, just do your best to chop the basil as finely as possible. Hope this helps!

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