If your sauce is too thick, add a tablespoon of pasta water until you get your perfect consistency. Stir in until well incorporated.įold in the pasta until it’s all covered in the sauce mixture. Stir in the shredded cheese until melted and then toss in the pesto. Raise the temperature to medium, add in the milk and keep whisking often until the milk thickens (about 5 minutes). Whisk until the two ingredients come together in a paste. Once melted, add in the flour to make a roux. In a large pot, melt the butter on medium-low heat. Before straining, reserve at least 1/2 cup of pasta water to loosen up the sauce if needed. It’s the perfect side dish that goes so well with so many meals.ģ cups of a shorter macaroni style pasta (I used Casarecce)Ģ cups of milk (a dairy-free option will also work, I used plain oat milk)īoil your pasta according to package directions for al dente, set aside. Yup, it is exactly what it says, potatoes tossed in pesto and topped with some parmesan cheese. If you are looking for an easy classic homemade pesto recipe, click here and try that simple recipe out.īut also, another recipe using pesto are these Roasted Potatoes tossed in Pesto. When you want to use them, you can simply toss the frozen pesto cubes into sauces, soups, dressings or right into your pot of pasta.
That way they will stay fresh and won’t absorb the other lingering flavours that are hanging out in your freezer. One key thing is that once they are frozen, transfer the cubes into an airtight plastic freezer bag. You sure can! They will keep for up to 4-5 months in the freezer. That way we can enjoy homemade pesto for months to come. So for the first time, I got my act together and decided to make a massive batch of pesto and freeze it in ice cube trays. This luscious, creamy goat cheese penne recipe embodies the promise of spring, paired with the satisfyingly creamy, rib-sticking warmth that we are (for better. Pesto in Mac & Cheese?Ī few months ago I bought a massive basil bunch from the farmers market and even after making a few dishes with it there was so much left. Even a chunk of brie and stir it in until it melts for some of the most decadent pasta. Whether it be adding in some sharp aged cheddar, or crumbled blue cheese. I can’t remember that last time I had that classic Mac & Cheese but I do enjoy making a grown-up variation here and there.
I remember seeing him toss in a chunk of butter and milk for the creamiest Mac & Cheese. Add pesto, half-n-half, artichoke hearts and pulse until combined evenly. Spread a thin layer of pesto over goat cheese layer. Put goat cheese and neufchatel in a food processor and blend until smooth, no lumps. Yup, that classic blue and yellow box of pasta. 1 (8 ounce) package goat cheese, softened 1 (8 ounce) jar pesto, or as needed 3 tomatoes, chopped 1 (8 ounce) loaf French bread, sliced Add all ingredients to shopping list Directions Instructions Checklist Step 1 Spread goat cheese into 1/4-inch layer on a large serving plate. I’m sure like most of you, Mac & Cheese was a favourite of mine growing up.
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