This sauce is made with heavy cream, fresh basil pesto moz,zarella, and Parmesan. It’s the creamiest and most velvety sauce you have ever tasted.
Why? Why? You can’t taste the broccoli!
The blistered cherry tomatoes are another great addition.
If you have leftover Parmesan that needs to be used, the shaved Parmesan is an important garnish. It would be best if you never threw anything away.
Ingredients
- 8 ounces medium pasta shells
- Divided into three tablespoons of olive oil
- 1 pint cherry tomatoes
- To taste, add Kosher Salt and freshly ground Black Pepper
- 1/2 medium sweet onion, diced
- Four cloves garlic, minced
- Italian Seasoning, 1 Tsp.
- 2 Tablespoons of all-purpose flour
- 1 cup chicken stock
- Half a cup of heavy cream
- 1 cup shredded mozzarella cheese
- Half a cup of freshly grated Parmesan
PESTO
- Fresh baby spinach, 2 cups
- Broccoli florets: 1 1/2 cups
- New Basil, 1 1/2 Cups
- To taste, add Kosher Salt and freshly ground Black Pepper
- 1 cup chicken stock
Instructions
- For the pesto, place the spinach, broccoli, and basil into the bowl of the food processor. Season with salt and black pepper to taste. Add chicken stock to the motor in a steady stream while it is running. Set aside.
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- In a large pan, heat one tablespoon of olive oil over medium-high heat. Add the tomatoes and cook them, stirring frequently, for about 5 minutes or until they begin to soften and burst. Season with salt and black pepper to taste. Set aside.
- Heat the remaining two tablespoons of olive oil in a skillet. Stirring frequently, add onion, and cook for about 2 to 3 minutes. Stir in the garlic and Italian seasoning for about a minute until fragrant.
- Stir in flour for about 1 minute until it is lightly browned.
- Whisk in the chicken stock gradually. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 4 minutes.
- Add heavy cream and pesto to the pan. Heat for about 2 minutes.
- Add pasta and stir until well combined (about 2 minutes). Season with salt and black pepper to taste. Remove from heat and stir in the mozzarella and Parmesan for about 1 minute.
- Serve immediately, with tomatoes on top.