Vegetarian Pasta with Creamy Pesto Sauce

Prep Time: 6 Minutes

Cook Time: 10 Minutes
Servings: 8 Servings

For Pesto
3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
1 cloves Garlic, Peeled ( optional)
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil
For Sauce
1/2 cup Heavy Cream
6 Tablespoons Butter
1/4 cup Grated Parmesan (additional)

12 ounces, weight Pasta (cavitappi, Fusili, Etc.)

2 whole Tomatoes, Diced
Vegetables Peppers red and orange, Baby corn. Broccoli, French beans
1 teaspoon - Italian seasoning and 1 teaspoon dried basil leaves

Cook pasta until al dente.

Add basil leaves, 1/2 cup Parmesan, pine nuts, garlic and salt and pepper to a food
processor or blender. Turn machine on, then drizzle in olive oil while it mixes.
Continue blending until combined, adding additional olive oil if needed. Set aside.
Add 2 Tablespoons butter in a pan, add diced vegetables. Add 1 teaspoon Italian
seasoning and 1 teaspoon dried basil leaves and saut until al dente. Then add salt
to taste. Keep aside.
Heat cream and 2 Tablespoons butter in a small saucepan over medium-low heat.
Add pesto and stir. Once butter and pesto combine ( 1-2 min) throw in 3-4
tablespoons of grated parmesan and turn off flame.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to
combine. Add diced tomatoes , sauted vegetables and toss quickly. Serve
immediately.