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Summer Pesto Pasta

This pasta can be served hot or cold for that romantic evening for two or the al fresco BBQ the next day!"


8 Chopped Garlic
2 Chopped Shallots
8 Tbl. Olive Oil
1 1/2 Tbl. Flour
1 cup pine nuts
3 cups Basil
1/4 cup Freshly grated Parmesan Cheese
1 1/2 cups white wine
1 1/2 cups Chicken broth
1/2 cup lemon juice
1 1/2 cups scallion
1 1/2 cups parsley
1 pound pasta


Boil Pasta for 8-10 minutes.

Pesto Sauce:
In a food processor blend together 3 cloves garlic, 5 Tbls. of olive oil, 1 cup pinenuts, 3 cups of basil, and 1/4 cup of freshly grated parmesan cheese. Blend together. Set aside.

Remaining Sauce:
Heat oiled pan on medium to low heat with remaining olive oil. Add remaining chopped garlic and shallots. Saute for 2 minutes. Add flour and whisk together with garlic and shallots. Saute for 1 minute. Add white wine. Whisk sauce for 1 minute and let simmer for 2 minutes. Add chicken broth, stirring occasionally. Let simmer for 4 minutes. Add lemon juice. Stir in scallions and let simmer for 4 minutes. Add parsley and serve.

Garnish with freshly grated parmesan cheese.

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Nutritional Information
Per Serving

no nutrition information available

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