Pesto Cream Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pesto Cream Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pesto Cream Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (16 ounce) package linguine
• pasta
• 2 tablespoons olive oil
• 1 small onion, chopped
• 8 cloves garlic, sliced
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 cups grated Romano cheese
• 1 cup prepared basil pesto
• 1 pound cooked shrimp, peeled
• and deveined
• 20 mushrooms, chopped
• 3 roma (plum) tomato, diced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring a large pot of lightly salted water to a boil

Step 2: Technique & Execution

Add pasta and cook for 8 to 10 minutes or until al dente; drain

Step 3: Technique & Execution

Heat olive oil in a large skillet over medium heat

Step 4: Technique & Execution

Saute onion until tender and translucent

Step 5: Technique & Execution

Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute

Step 6: Technique & Execution

Dissolve flour in milk, then stir in