Creamy Pesto Pasta

Ingredients

3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional)
Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced

Make the pesto-
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside. (Or use a jar from the supermarket.)

Boil pasta, enough for two, in large pan of salted water.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir. Add parmesan and stir.

Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Curried Kumara Soup

500 gm Kumara 50 gm butter 2 cloves garlic (chopped) 2 teasp curry powder 1 cup boiling water
2 teasp chicken stock granules 2-3 cups milk


Peel kumara using a potato peeler. Slice thinly, Microwave butter, garlic and curry powder in large bowl or casserole dish on high for 1.5 minutes, or until bubbling. Add sliced kumara and boiling water. Cover and cook until kumara is tender – about 10 minutes. Add stock granules, puree thinning with 2 cups milk. Return mixture to casserole dish, add extra milk if desired. Reheat stirring every two minutes, until mixture bubbles around the edges. Season to taste.