Thursday, May 23, 2013

Rotini Pasta with Pesto Cream Sauce

It has been a long week.

Living in Oklahoma you learn to cross your fingers and your toes every May and June when the storms roll in, because you never know how it is going to turn out. You call the siren's bluff. You stand out on your lawn and point to rotations in the sky just knowing deep down that you'll be safe. My family was incredibly lucky to come out of an insane tragedy and natural disaster untouched. 
    My heart hurts for the hundreds upon hundreds of people affected by the devastating tornadoes that struck through Oklahoma on Monday. Today it is storming again. I could really use some sunshine.

In the meantime I'll cope with all sad the news(which I can't bring myself to watch anymore) by drinking wine and eating comfort foods in my pajamas. 


 Sticking with that theme, here's the pasta I made last night. I haven't eaten pasta in a while- due to a beach vacation coming up soon- So at first I thought maybe I thought it was amazing because anything that involved pasta and cream sauce would rock my socks off- but CW loved it too.....

 I was thinking how can I blog right now? I don't want a sad blog. No one wants to look at recipes at a time like this- but you know what, we still gotta eat. So here it is: Rotini Pasta with  pesto cream sauce.

I started the recipe with crimini mushrooms. I thought these baby portobellos where the way to go since we weren't having meat in this dish. Also, I am a sucker for sauteed mushrooms. Yum.

Once the sauce came together it looked so good! Creamy and cheesy and full of flavor thanks to the pesto- I used jarred btw, because it is easy and tastes great....

I used the Ronzoni Garden Delights Pasta, which I love because each serving has a half serving of vegetables packed into it. My kids love it, and it makes it a little easier to overlook them picking out the spinach.

The finish product was amazing. Like I said I haven't had pasta in a long time, so I devoured it. I served up some warm foccacia bread that I bought at the grocery store and our meal was complete!

Rotini Pasta with Pesto Cream Sauce
An L.A. Walter Original Recipe
Serves 4
Ingredients

  • 1 12oz box rotini pasta
  • 11/2 cups sliced crimini mushrooms
  • 4 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups heavy whipping cream
  • 2 tablespoons prepared pesto (jarred or homemade)
  • salt and pepper to taste
  • 1 teaspoon fresh ground nutmeg
  • 1/2 cup grated parmasean cheese
  • 1/2 cup shredded asiago cheese
  • 1 cup fresh spinach
  • A few grape tomatoes halved to garnish


Directions 
Cook the rotini al dente according to package (about 9 minutes). Meanwhile, sautee the mushrooms in a large skillet with 2 tablespoons of butter until brown. Salt and pepper them to taste.
In a large sauce pan melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute over medium heat. Add in the pesto. Stir in the heavy cream and and cook until the sauce begins to bubble and thicken. Add the salt, pepper, and nutmeg. Stir in the cheese, continuing to stir until it is all melted.

At this point add in a 1/4 cup of the water from the pasta- this starchy water will help the sauce stick to the pasta. Stir in the sauteed mushrooms. Continue to cook the sauce for about 2-3 minutes as it thickens.

  Once the pasta is done, drain well and add to the sauce. Add the fresh spinach and toss the pasta well to mix everything together and wilt the spinach.

Top individual bowls with halved tomatoes.

  Serve with crusty bread and enjoy!


  

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