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Dairy
Easy
6 Servings
Allergens 
30 Minutes
Diets
My three-year-old took one look at this pasta and said, “Ew! I don’t like green noodles!” I begged her to try it, and shockingly, she did. She had two bowls—and asked for it again the next day! Still, if your kids really won’t touch it, skip the pesto part. The cream sauce itself is heaven!
1 box Tuscanini Spaghetti, cooked according to package directions
2 tablespoons butter
1/4 cup Glicks Flour
2 cups milk
2 cups shredded cheese
1 bunch basil leaves, checked, or 1 package Dorot Gardens Frozen Basil cubes
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1/2 cup oil plus more as needed
3/4 cup nuts of your choice (I used almonds)
1/4 cup Parmesan cheese
In an eight-quart pot, melt butter. Add flour, mixing vigorously to avoid clumping (a whisk is helpful). Add milk. Cook for about five minutes, until sauce thickens slightly. Add cheese and mix well. Set aside.
In a food processor, place pesto ingredients and process until a creamy consistency is reached.
Add the pesto to the cream sauce and toss with prepared pasta.
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