2 T. butter
2 T. flour
1 c. milk
2-4 T. pesto - use your own or the recipe below
About 8 oz dry pasta of your choice, cooked
In a small saucepan melt butter and stir in flour until bubbly. Add milk, whisking, and cook over medium until it thickens. Add pesto and mix in. Stir into pasta.
Pesto
4 cloves garlic, peeled
1 c. loosely packed basil leaves
1/2 - 1 c. grated parmasan and/or romano cheese
1/3 c. pine nuts or walnuts (optional)
olive oil
Whir garlic in food processor until minced. Add basil and process until chopped. Add cheese(s) and process until mixed. Add olive oil slowly until it's a consistency you like. (I add just until it binds, but my friend Archie who taught me to make pesto adds closer to 1/2 c.)
Make it a meal:
Sprinkle boneless, skinless chicken breasts with an herb rub (I like McCormick's Roasted Garlic Montreal Chicken Grill Mates). Grill on countertop grill or bake in oven or outdoor grill. Slice and serve over pasta.