To say that I’m a big fan of fresh basil would be the understatement of the century. I own two basil plants (that are closer to the size of trees than most herb plants!) and I’m constantly pulling leaves off my mini basil trees for tons of different recipes.
Tomato Basil Brushetta and Quinoa Caprese Salad are two of my all time favorite recipes that really highlight the fresh basil. But when I’m feeling really “basil-ly” I bust out the food processor and whip up my homemade Basil Pesto.
On Thursday I was feeling very “basil-ly” so I whipped up the pesto and created this recipe, pulling inspiration from my most popular LLB recipe ever, Buffalo Chicken Cheesy Penne.
- 8 oz cream cheese
- ½ cup ricotta cheese
- ½ cup basil pesto
- ½ cup vegetable broth
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp kosher salt
- 12 oz uncooked medium shell pasta
Begin by boiling a large pot of water and cooking the pasta.
While the pasta is cooking, prepare the Cheesy Pesto Sauce.
In a saucepan, melt the cream cheese, ricotta, basil pesto and vegetable broth together over medium heat.
Add the garlic powder, black pepper and salt.
Reduce heat to low and simmer 5-10 minutes.
Drain the pasta and add to the sauce. Toss together and serve.
Seriously, it’s that simple! Less than 20 minutes in the kitchen and you have one seriously delicious pasta dinner!
I ate this pasta for leftovers the next two days. I simply added a splash of vegetable broth so that it didn’t dry out and it was so delicious every time!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Use gluten-free pasta to make this recipe gluten free.