Lemon-Butter Pesto Cream Sauce |
|
 |
Prep Time: 6 Minutes Cook Time: 15 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This was a tasty spur-of-the-moment creation. The sauce is sort of a hybrid between lemon-butter and carbonara. I ate it served on pasta with chicken, mushrooms, and broccoli, but it can go with any white pasta dish. Also, when I create dishes, I have a habit of eyeballing the amounts of ingredients, so the measurements are approximate. Ingredients:
400 ml cream |
8 tablespoons butter |
2 tablespoons olive oil |
1/3 cup lemon juice |
1/4 cup white wine |
5 minced garlic cloves |
1/4 of a white onion, minced |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
2 -3 tablespoons strong pesto sauce |
salt and black pepper |
4 -6 slices bacon |
Directions:
1. Fry the bacon, drain, and set aside.
2. Put the butter, olive oil, garlic and onion in the sauce pan, and simmer until fragrant.
3. Add lemon juice, wine, and cream, and sir until smooth on low heat.
4. Cut or tear bacon into small pieces, and add to the pan.
5. Simmer for about 5 minute to boil off the alcohol from the wine and blend the flavors.
6. Stir in grated cheese and pesto until smooth.
7. Taste, and add salt and pepper to taste.
|
|