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Pasta with Pesto Cream Sauce
- 3/4 cups Fresh Basil Leaves
- 1/2 cup Grated Parmesan Cheese
- 3 Tablespoons Pine Nuts
- 2 cloves Garlic, Peeled
- Salt And Pepper, to taste
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 1/4 cup Grated Parmesan (additional)
- 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
- 2 whole Tomatoes, Diced
DirectionsView on The Pioneer Woman
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