Creamy Pesto Alfredo Farfalle
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- 2 clove
- garlic, minced
- 4 Tbsp
- 4 Tbsp
- 1 c
- 2 c
- salt & pepper, to taste
- 6 Tbsp
- (+) good quality basil pesto
- 1 box
- farfalle pasta
1Boil pasta according to package directions.
2While pasta is cooking, heat butter over medium heat in a heavy saute pan. Add garlic and cook until lightly golden and fragrant. Don't turn your heat up too high, or your garlic will become bitter.
3Add flour to butter and garlic, stirring quickly with a whisk. Cook this roux about 3-5 minutes, or until it is golden.
4Add cream and milk, stirring constantly. Whisk until all lumps are gone.
5Add salt and fresh ground pepper to taste. Now you have a basic bechamel sauce.
6Continue to simmer over medium heat, stirring frequently. Reduce the sauce until the thickness is to your liking.
7When sauce has thickened, remove from heat and add pesto, stirring well. Serve over hot pasta.