The basil plants have gotten pretty big so it was time to harvest. This is the first batch of pesto we have made this year. Sometimes we will just have a little pesto, bread, and cheese in the evening for summer dinner on the porch but last night we added it to a cream sauce for a quick pasta dish.
For this recipe you first need to make some pesto. Here is the link to our recipe posted last summer.
http://vegetariansouth.blogspot.com/2012/05/pesto-time.html
Also needed:
- cooked pasta
- one bunch of asparagus
- 2 shallots diced
- 1 tomato diced
- 2 cloves garlic minced
- 1/2 pint cream
- 1 tbsp flour
- 1/4 cup grated parmesan cheese
- 1/4 cup pesto
Saute the shallots for three minutes. Then add the asparagus and cook for another five minutes. Add the tomato and garlic. Then stir in the cream, grated cheese, and pesto. Bring to a simmer and add the flour. Continue to stir until thickened. Toss with the cooked pasta and serve.
