Comments on: Pasta with Pesto Cream and Asparagus

By: Van Santos

Van Santos — Sun, 12 Apr 2009 03:36:17 +0000

I have not tried roux, but my family uses it often. I figured the heavy cream w/ a touch of the starch would do it. I’m open to as many cream recipes (yes, I like it!), so if there are some good ones I should try, pass them on!

Thanks for stopping in, Bob.

By: Van

Van — Sat, 11 Apr 2009 21:05:18 +0000

@JT

What was the recipe you suggested for the cream sauce?

By: Bob

Bob — Sat, 11 Apr 2009 05:58:59 +0000

Looks great! When I make a cream sauce I usually use a roux to thicken it, have you tried that? Course, if you’re using heavy cream it probably won’t need much thickening.

By: Van

Van — Sat, 11 Apr 2009 02:49:23 +0000

Thanks Tina! The heavy cream was something that “seemed” to be the right call as I was trying to figure out what to do and, yep, it worked out quite well. Please do let me know what you think.

By: Tina

Tina — Fri, 10 Apr 2009 23:19:14 +0000

If you’ve never made a cream sauce before you sure did a great job. And I know what you mean about leftovers….I try and use everything in the frisge. It either is a leftover dinner or soup. I printed this one but will wait to make it because of the heavy cream……my Nigella kick, and her cream, is expanding my waistline!

By: Van

Van — Fri, 10 Apr 2009 04:43:55 +0000

I think in my next go around with this recipe the corn starch will be left out. The consistency of the sauce was good enough where I don’t really think it added anything.

By: Gianna

Gianna — Fri, 10 Apr 2009 04:12:01 +0000

oh…I’m not surprised it turned out awesome…no brainer by looking at the ingredients…

personally I’d skip the corn starch…

yummy!!