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1
In a food processor, combine sun-dried tomatoes, basil, olives, olive oil, vinegar, garlic and Parmesan cheese.
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2
This will make more pesto than you need.
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3
You can alter ingredient levels to your own taste, or leave stuff out if you like.
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4
If you dont like the flavor of olive oil, you could replace it with canola.
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5
Once youve got a loose paste, boil pasta.
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6
(I get the water boiling while Im doing the above step).
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7
While the pasta is cooking, put your butter in a large sauce pan or skillet.
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8
Once its melted, add five or six heaping tablespoons of your pesto mixture.
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9
Add whipping cream and milk.
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10
Keep your burner on medium or low and stir pretty constantly.
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11
You dont want the cheese to melt and burn on the bottom.
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12
You can play with levels of pesto and milk as you stir and taste.
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13
You can also replace the cream with all milk if you prefer, but I like the sauce to be nice and thick.
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14
By the time the pasta is done, the sauce should have cooked down pretty nicely.
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15
It will thicken once it cools.
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16
Once your pasta is cooked (7 or 8 minutes), drain, return to pan, and poor the bubbling creamy goodness on top.
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17
If you dont scrape all the cheesy goodness from the skillet, I will hunt you down and like your pan for you.
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18
Mix until the rotini is covered.
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19
I like rotini for this because it holds a lot of sauce in its little ridges.
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20
Salt and pepper to taste.
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21
Be aware that the cheese gives it some salt already.
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22
Serve it up!
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23
You could add a little Italian sausage or some grilled chicken, but I like it just as it is.
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24
And it stands on its on as an entree.
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25
Just serve with a nice spinach salad or some other greens.
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26
Om nom nom.
