Jenny'S Heavenly Creamy Pesto Capellini

1. 1

   In a large pot, boil Capellini Noodles according to box directions. I boil mine al dente in salted water, with about a tablespoon of olive oil.

2. 2

   Drain noodles and toss with some butter and/or olive oil to prevent sticking. Cover noodles and set aside.

3. 3

   Pesto mix: In a small pot, bring 3/4 cup water, 1/4 cup olive oil, Knorr pesto mix, and 1 clove of minced garlic to a boil. Stir constantly. Lower heat and bring to a simmer. Stir occasionally for 5 minutes.

4. 4

   In a large, nonstick skillet, melt butter over medium heat.

5. 5

   Stir in heavy cream, and season with pepper. Cook 6 to 8 minutes, whisking constantly.

6. 6

   Stir Parmesan cheese into cream sauce, whisking until thoroughly mixed. Blend in pesto, and cook for 3 to 5 minutes, until thickened.

7. 7

   Ladel sauce over the noodles and enjoy.

8. 8

   This dish is also perfect with the addition of grilled or blackened chicken or shrimp. I've also garnished with diced roma tomatoes, green onions, sauteed mushrooms, and sliced almonds. The possibilities are endless.

* Per serving · 4 servings · Values may vary.

No additional tips available.