Creamy Pesto Shells
The most epic pesto cream sauce ever! It's fresh, vibrant, and amazingly creamy. Served with pasta for a quick family favorite meal!
Ingredients
- 8 ounces medium pasta shells
- 3 tablespoons olive oil, divided
- 1 pint cherry tomatoes
- Kosher salt and freshly ground black pepper, to taste
- ½ medium sweet onion, diced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan
For the pesto
- 2 cups packed fresh baby spinach
- 1 ½ cups broccoli florets
- 1 ½ cups packed fresh basil
- Kosher salt and freshly ground black pepper, to taste
- 1 cup chicken stock
Instructions
- To make the pesto, combine spinach, broccoli and basil in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add chicken stock in a slow stream until emulsified; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add tomatoes, and cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes; season with salt and pepper, to taste. Set aside.
- Heat remaining 2 tablespoons olive oil in the skillet. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4 minutes.
- Stir in pesto and heavy cream until heated through, about 2-3 minutes.
- Stir in pasta until well combined, about 2 minutes; season with salt and pepper, to taste. Remove from heat; stir in mozzarella and Parmesan until melted, about 1 minute.
- Serve immediately, topped with tomatoes.