Creamy Cheesy Pesto Pasta

• 3/4 pounds Short Cut Whole Wheat Pasta
• 2 Tablespoons Butter
• 2 Tablespoons All-purpose Flour
• 1 cup Whole Milk, Warmed
• 1/2 cups Prepared Pesto
• Salt And Pepper, to taste
• 3 Tablespoons Butter
• 2 cups Grated Mozzarella Cheese
• 1 cup Reserved Hot Pasta Water
• 1 whole Tomato, Diced (optional)
• Parmesan Cheese (Optional)
• Chopped Basil (optional)

1. Bring a large pot of salted water to boil.
2. Pour in pasta and cook until al dente (according to package instructions).
3. While pasta is cooking, melt butter in large skillet over medium heat.
4. Sprinkle in flour and stir to combine.
5. Whisk in milk slowly to avoid lumps and cook until thickened, 3 minutes.
6. Turn off heat and stir in pesto, salt and pepper.
7. (Sauce should be pretty thick.)
8. Remove about 1 cup of pasta water before draining completely.
9. Return pasta to hot pot and stir in the 3 Tablespoons of butter and mozzarella cheese until melted and stringy.
10. Pour pasta into skillet with pesto sauce and stir to coat.
11. Add in splashes of hot pasta water while stirring until desired sauce consistency is reached.
12. Serve immediately with fresh diced tomatoes, parmesan cheese and basil.

short, butter, allpurpose, milk, salt, butter, mozzarella cheese, water, tomato, parmesan cheese, basil

Taken from tastykitchen.com/recipes/main-courses/creamy-cheesy-pesto-pasta/ (may not work)