Spinach Linguine in a Basil Pesto Cream Sauce

Spinach Linguine in a Basil Pesto Cream Sauce:

1 (16oz) box of dried spinach linguine (green colored linguine, whole wheat is fine if you can't find them)

1 (6oz) can of Italian stewed diced tomatoes, drained

1 cup prepared basil pesto sauce (I use Buitoni Basil Pesto, or homemade pesto)

3 tablespoons olive oil, divided

1/2 small onion, finely chopped

6 cloves garlic, finely chopped

1/2 cup butter

2 tablespoons all-purpose flour

2 cups milk

1 pinch salt

1 pinch pepper

1/2 cup fresh basil, chopped for garnish

1/2 cup freshly grated Parmesan, Romano, or Pecorino cheese

Bring a large pot of lightly salted water to a boil. Add 1 tbsp of olive oil to the boiling water and drop in the pasta. Cook for 8 to 10 minutes or until al dente and drain.

Heat 2 tbsp of olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in the garlic and butter, and saute until the garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add tomatoes and stir. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated. Pour the linguine into a large serving bowl and grate some more cheese over the top. Sprinkle the fresh basil over the top and serve immediately.

If you want to add some protein to your dish you can also add sea scallops, shrimp, or chicken pieces.