Grammy's Kitchen · Pesto Pasta · Pasta with Pesto Cream Sauce
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 1 cooks on www.thepioneerwoman.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 75 g | 3/4 c. Fresh Basil Leaves |
| 50 g | 1/2 c. Grated Parmesan Cheese |
| 22 g | 3 tbsp. Pine Nuts |
| 6 g | 2 cloves Garlic, Peeled |
| Salt And Pepper, to taste | |
| 72 g | 1/3 c. Extra Virgin Olive Oil |
| 119 g | 1/2 c. Heavy Cream |
| 28 g | 2 tbsp. Butter |
| 25 g | 1/4 c. Grated Parmesan (additional) |
| 340 g | 12 oz. weight Pasta (cavitappi, Fusili, Etc.) |
| 822 g | 2 whole Tomatoes, Diced |
Method: 0 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this recipe. I grow fresh basil in the summer so I was looking for a way to use some up and found this recipe. I think I have made at least 10 double batches of it. I make the pesto, pour it into a freezer safe container, freeze, un-mold it, vacuum p” — a cook, 5★