Pasta with Basil Pesto Cream Sauce

A featured Wine Club recipe for Fiddlehead Cellars.
Pasta with Basil Pesto Cream Sauce


A simple dish with great flavors and aromas of pesto, cheese and fresh basil. Pair this with a Pinot Grigio for best results.

Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 15 Minutes


For the Pasta:
• 1 pound pasta (You may use any that you wish... Spaghetti, linguini or fettuccine)

For the Basil Pesto:
• 2 cups fresh Basil
• 1 cup fresh Parsley
• 3 cloves Garlic
• 1/4 cup Roasted Walnuts
• 2 Tbsps. Grated Parmesan cheese
• 1/2 tsp. fine salt
• 1/4 tsp. freshly ground Pepper
• 3/4 - 1 cup Olive Oil

For the White Sauce:
• 1/4 cup Butter
• 1 tsp. minced Garlic
• 1/4 cup Flour
• 1 liter Fresh Milk
• 200 grams Grated quick melt cheese
• 1/4 tsp. pepper

• Parmesan cheese
• Basil Pesto


For the Basil Pesto:
First and foremost wash basil and parsley well and dry in a salad spinner if you have it or strain and dry in paper towels. Place all ingredients except olive oil in food processor or osterizer. As you turn the machine on, slowly add the olive oil until the pesto is smooth. Set aside in a sealed container and keep in refrigerator.

For the White Sauce:
In a medium size saucepan, melt butter, sauté garlic until light brown, then add the flour. While stirring this mixture together, you actually want to cook the flour. The color will be some what blonde around 2 minutes at low heat. Change your kitchen tool to a wire whisk and slowly add the fresh milk while stirring the sauce. Once you've finished the milk, turn to medium heat, add the grated cheese and pepper and stir sauce until thick. Stir in 3 tablespoons of the Basil Pesto prepared earlier. That's it!

For the Pasta:
Cook in boiling water for 10-12 minutes or until al dente. When cooked, drain to a bowl and add some melted butter, olive oil and basil pesto around 2 Tbsps. each. At this point you want to infuse the pasta with instant flavor while hot and for the pasta not to stick to each other. Add the Basil Pesto Cream sauce as desired and top with grated Parmesan cheese and Pesto. Enjoy!

Recipe sourced from