![\"Pasta.jpg\"](\"http:\/\/www.feedyourkids.com\/Pasta.jpg\")
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This is adapted from a recipe that we learned at a Whole Foods Market cooking class. When we prepared this in class, it was served over homemade ravioli stuffed with spinach, ricotta and parmesan. It was delicious, but was a little bit too rich, with cheese in both the ravioli and the sauce, so I served this over plain pasta. In this version, I switched half-and-half for heavy cream and cut the amount a little bit. I also used dry-pack tomatoes, instead of oil-packed.<\/p>\n
20 sun-dried tomatoes (dry-packed), soaked in warm water for 5 – 10 minutes to soften Place the sun-dried tomatoes (drained), garlic, parmesan cheese and nuts in a food processor or blender and puree until uniformly chopped. Add half of the olive oil and about 3\/4 cup of the chicken stock. Puree until the pesto is smooth, adding more oil or stock, if necessary. Pour the pesto into a medium-sized saucepan. Add the cream and enough additional chicken stock to reach your desired consistency. Bring to a gentle boil, then add salt and pepper. Simmer, slowly, about 5 minutes, adding more stock, if necessary. Remove from heat and stir in fresh chopped parsley. Serve over pasta of your choice.<\/p>\n This is enough sauce for 1 lb. of pasta (we used gemelli, or “twins”), with about 1 cup left over for another use. If you like your pasta really “saucy”, then go ahead and use the whole batch. This would be great with a little sliced, grilled chicken mixed in. I also may try spreading some of the sauce on chicken breasts before baking. This would also be a GREAT sauce for a baked pasta dish (ziti, etc.), although I would not do lasagna with it, since it might be too rich once the ricotta is added into the equation.<\/p>\n","protected":false},"excerpt":{"rendered":" This is adapted from a recipe that we learned at a Whole Foods Market cooking class. When we prepared this in class, it was served over homemade ravioli stuffed with spinach, ricotta and parmesan. It was delicious, but was a little bit too rich, with cheese in both the ravioli and the sauce, so I … Continue reading “Sun-Dried Tomato Pesto Cream Sauce”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-36","post","type-post","status-publish","format-standard","hentry","category-entrees"],"_links":{"self":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/36","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36"}],"version-history":[{"count":0,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/36\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSun-Dried Tomato Pesto Cream Sauce<\/strong><\/p>\n
\n(You could also substitute 2 or 3 of the tomatoes with smoke-dried tomatoes<\/a>, for an extra flavor “punch”. Using ALL smoke-drieds in this recipe would be too strong a flavor, but a couple adds a great taste.)
\n4 cloves garlic
\nabout 1\/2 cup olive oil
\n1\/2 cup toasted pine nuts
\n1\/2 cup grated parmesan cheese
\n1\/2 tsp. black pepper
\n1\/2 tsp. salt
\n2 – 3 cups chicken stock
\n1\/2 cup half-and-half
\n1\/4 cup chopped fresh parsley
\n(you may substitute the appropriate amount – probably less – of another fresh herb here, if you prefer – basil would be good, or oregano)<\/p>\n