Lemon Butter Pesto Cream Sauce Recipes

PESTO CREAM SAUCE

Steps:

• 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.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

PESTO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

CREAMY PESTO SAUCE

Steps:

• Boil the pasta according to package instructions.
• While the pasta cooks, melt the butter over medium heat in a large pan. Add the cream and whisk the two together.
• Add the pesto and lemon zest and whisk to combine. Cook the sauce (don't let it boil) for a couple of minutes before adding the Parmesan cheese and parsley. Stir until the cheese melts into the sauce.
• Add the cooked pasta and toss to coat it in the sauce. Squeeze the lemon juice over the top, toss again, and serve.

LEMON-BUTTER PESTO CREAM SAUCE

Steps:

• Fry the bacon, drain, and set aside.
• Put the butter, olive oil, garlic and onion in the sauce pan, and simmer until fragrant.
• Add lemon juice, wine, and cream, and sir until smooth on low heat.
• Cut or tear bacon into small pieces, and add to the pan.
• Simmer for about 5 minute to boil off the alcohol from the wine and blend the flavors.
• Stir in grated cheese and pesto until smooth.
• Taste, and add salt and pepper to taste.

BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO

Steps:

• Heat oven to 450 degrees Fahrenheit/230 degrees Celsius. Dry the butter beans very well, then spread them out onto 2 large parchment-lined baking sheets (trays). Add 2 tablespoons oil, 1/4 teaspoon salt and plenty of pepper to each baking sheet, toss gently to combine, then spread the beans in an even layer. Roast for 15 minutes, then carefully turn over the butter beans and return to the oven, swapping the positions of both baking sheets. Roast until nicely browned and crispy, another 10 to 15 minutes. Don't worry if some of the butter beans are broken or split; this lends plenty of crisp texture.
• While the beans roast, make the pesto: Add the Parmesan, parsley, scallions, lemon zest, a good pinch of salt and a generous amount of pepper to a food processor, and pulse a few times to finely chop. Add the remaining 3 tablespoons oil and blitz until combined. Transfer to a bowl, stir in 4 teaspoons lemon juice, and set aside.
• Add the butter to a large skillet and melt over medium-high heat. Once melted, cook for 4 to 5 minutes, swirling the pan occasionally, until beginning to brown and smell nutty. Add the garlic (it will bubble vigorously) and cook for 1 minute. Stir in the anchovies and cook for 30 to 60 seconds more, or until the garlic is very lightly golden. Stir in the red-pepper flakes, then remove from the heat. Stir in the remaining lemon juice.
• Using the parchment paper as a sling, transfer the roasted butter beans to a large platter or divide among plates. Pour the brown butter mixture on top. Dot with some of the pesto, and serve right away, passing the remaining pesto in a bowl alongside.