Prep 5 mins
Cook 10 mins
Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.
- Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
- Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
- Stir in 1/2 cup parmesan cheese until melted.
Yum Yum Yum!!!!! I made chicken and bow tie pasta and added your wonderful sauce and it was scrumptious :) I made it exactly as written and I change anything next time it will be to use real garlic rather than powder.... Thanks for sharing.
This is great sauce!!! Of course you can't use a substitution of half and half and cut down the butter. I think if you do that you are ruining the flavor of the sauce. Excellent sauce. I served with Olive Garden Toasted Ravioli. I used my homemade pesto sauce which I made from basil for my garden. I will definitely make this again and hope others try this recipe.
Needed to bring something to a "spaghetti potluck" (they cook the noodles -- the guests each bring a sauce) and wanted to make something besides the usual suspects (marinara, vodka, etc.) Had some homemade pesto to use up, so this recipe was perfect! Used 2 cups cream (no water, as I wanted a thicker sauce), and doubled all other ingredients, with the exception of garlic powder because I used a very large grated clove, and the salt, as my pesto was fairly salty and a cup of parm would add a lot of salt as well. Simmered for a good bit longer to thicken it up. The sauce itself turned out a bit too salty, but once added to the noodles, I had almost everyone ask for the recipe...