Creamy Pesto Pasta
the perfect side to bring to your next BBQ!
Ingredients
- 1 lb. box farfalle bow-tie pasta
- 6 oz. jar basil pesto
- ½ - 6 oz. jar sun-dried tomatoes roughly chopped
- 3 cloves roasted garlic smashed
- 12 oz. can evaporated milk
- ½ teaspoon coarse salt
- ¼ cup pasta water
- ½ cup shredded parmesan
- Cranks of black pepper
Instructions
- In a 5 quart pot, bring water to boil and boil pasta according to box. I always boil for the minimum amount listed for time range.
- Strain pasta BUT keep ¼ cup of pasta water.
- In the same pot, add in pesto, sundried tomatoes, garlic, evaporated milk, and salt and bring to a slow simmer, stirring constantly.
- Add in pasta water and stir to combine, bring back to a slow simmer and then add in penne pasta and toss.
- Turn off heat, top pasta with a few cranks of black pepper and add in parmesan cheese.
- Toss gently to combine and then either serve warm or bring to room temperature and chill in refrigerator.
- When serving cold, top with more black pepper and parmesan cheese if desired.
- This pasta can be enjoyed warm or cold, but I like it cold for summer!