Summer is almost over and I want to make the most of it before it’s definitively gone. That includes eating a lot of basil. Making pesto is one of my favorites ways to eat basil. If you follow Not Enough Cinnamon since the beginning, you may remember my classic pesto recipe. For thisSkinny Pesto Cream Pasta, I replaced the olive oil with evaporated milk to get a skinny pesto cream.
This is absolutely delicious with pasta, but just like regular pesto, you can use it in a lot of different recipes. Try it as a spread with fresh tomatoes for delicious bruschettas, I love it!
I’m in vacation in a French countryside called Auvergne, it’s basically in the middle of nowhere but the landscapes here are beautiful. Not to mention the food! The cheeses here are quite amazing. Check out my Facebook page to see some pictures!
If you like pasta, but don’t have basil on hand, check this Pasta with Skinny Creamy Tomato Sauce
Cal: 289 - Protein: 12.84g - Fat: 4.68g - Carbs: 48.87g - Fiber: 2.4g - Sugar: 6.31g - Old Points: 6 pts - Points+: 8 pts
- 2 cups basil leaves
- 1 tbsp grated parmesan cheese
- 1 tbsp toasted pine nuts
- 1 small garlic clove
- 3 tbsp evaporated milk (I used low fat)
- 4 oz pasta (I used linguine)
- 2 tbsp evaporated milk (more or less to taste)
- Salt and pepper to taste
- In a food processor, add basil, pine nuts, garlic.
- Pulse a few seconds then add parmesan and evaporated milk. Pulse again until smooth. Scrape the sides of the food processor with a rubber spatula if needed.
- Cook pasta according to package directions.Drain pasta and put it back in the pan, on low heat.
- Add pesto and, if needed, some additional evaporated milk. Stir well until pesto is heated. Add salt and pepper to taste. Sprinkle with additional parmesan and pine nuts and serve immediately.
Do not heat pesto for too long or it will lose its flavor.