I like to serve this pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Creamy pesto sauce are light little potato dumplings, which are available in Italian grocery stores and cook up in mere minutes.
The pesto is also delicious tossed with penne pasta or in one of these recipes using pesto. How Does It Stack Up 15 Years Later? We Made the Pioneer Woman’s First-Ever Recipe. Continue processing while gradually adding oil in a steady stream. Cover and freeze for up to 3 months.
4 inch in the top of the container, then cover the top with a thin layer of olive oil, so the pesto doesn’t brown during freezing. Those final moments of the day—the ones just before we fall asleep, when our minds are most free to wander—have a strange, unique power to make even ridiculous thoughts seem utterly logical, if not staggeringly brilliant. I was struck with the epic revelation that this recipe is an ideal metaphor for growing up. If you like fettuccini Alfredo, you will LOVE this pasta recipe. I’m on my back porch writing this post. Maybe I need another cup of coffee, but growing up still feels like an acceptable metaphor for pumpkin pasta sauce.
Is it as staggeringly brilliant as it seemed to my half-asleep brain last night? Could it be a reasonably accurate way to explain to you why you should make this pumpkin pasta sauce recipe? If you like Alfredo, you will LOVE this recipe, and it’s so much better for you! When I was younger, fettuccini Alfredo was my pasta dish of choice. Whether I ordered it from a menu or poured the Alfredo from a jar at home, I could not get enough of its richness, its carby noodle-ness, and its unapologetic levels of heavy cream, cheese, and butter.
Then, in college and shortly thereafter, Alfredo sauce lost its luster. I dabbled in marinara, learned to make fresh pesto, and by the time I’d swiped my fork through a big plate of penne a la vodka, there was no going back. My old pasta sauce standby seemed excessive and gloppy. It no longer stood up to the bolder flavors and more nuanced textures of its pasta cousins. Then, a few weeks ago while flipping through an old cookbook, I stumbled across a recipe for fettuccini Alfredo.