CREAMY PESTO ALFREDO FARFALLE
Lovely and rich, this is a family favorite at my house. I typically serve it with grilled chicken breast, but the picture shows sliced rib eye.
Provided by Aurora McBee
Categories Beef
Time 20m
Number Of Ingredients 8
Steps:
- 1. Boil pasta according to package directions.
- 2. While pasta is cooking, heat butter over medium heat in a heavy saute pan. Add garlic and cook until lightly golden and fragrant. Don't turn your heat up too high, or your garlic will become bitter.
- 3. Add flour to butter and garlic, stirring quickly with a whisk. Cook this roux about 3-5 minutes, or until it is golden.
- 4. Add cream and milk, stirring constantly. Whisk until all lumps are gone.
- 5. Add salt and fresh ground pepper to taste. Now you have a basic bechamel sauce.
- 6. Continue to simmer over medium heat, stirring frequently. Reduce the sauce until the thickness is to your liking.
- 7. When sauce has thickened, remove from heat and add pesto, stirring well. Serve over hot pasta.
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