This was pretty good. It would actually be 3 or 3.5 stars for me, but I made some modifications so I'll bump it up to 4 to be a little more fair. First, I can't fathom how some others found their sauce too thin. Mine was like cream of mushroom soup consistency! I didn't have any extra milk so I thinned the sauce with some water that the pasta cooked in. I used only 2 big heaping spoonfuls of pesto, 1 cup seemed like overkill. The pesto taste was nice when I tasted just the sauce but after I thinned it and added the pasta, there wasn't much flavour. On the one hand, I added less pesto so my fault, but it would have been fine if I hadn't had to thin the sauce. If I were to add water again (though I'd really just try to make a thinner sauce to begin with), I'd make sure to add at least 1/2 cup of pesto (the full cup still seems like an awful lot to me). Other than that the only changes I made were to skip the shrimp (only because I only wanted to make two portions and didn't want to buy a bag of shrimp to use only a few) and I used cherry tomatoes because I had half a container of them that I had to use or lose (the roma would have been better though). And, heavy cream would make this sauce more heavenly, but obviously it's a little healthier with milk. All in all, I would make this again, with my tweaks. Thanks for the recipe!
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This was pretty good. It would actually be 3 or 3.5 stars for me, but I made some...