Use 300g/10oz for a really great coating of pesto sauce - 3 large servings, 4 smallish servings.; Use up to 350g/12oz for normal amount of pesto sauce to pasta - 4 standard servings.
Creamy Pesto Pasta recipe notes: If fresh basil is not readily available for making the homemade pesto, there are a couple of pre-made options that will work well in a pinch. Chicken, shrimp or broccoli can easily be added to the this recipe by cooking them in the same pan in a bit of olive oil prior to cooking the pesto sauce.
Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.
Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth.
It has everything you’re looking for in a hearty pasta dinner: a creamy sauce, melty cheese, tender chicken, and herby pesto, and it’s a great 30 minute meal. This decadent pasta recipe is similar to the super-popular Creamy Chicken pesto Pasta on page 163 in our Electric Pressure Cooker Cookbook. For this version, we use mushrooms, Roma.
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