Description
Creamy pesto pasta made with homemade pesto turned creamy!
Ingredients
Scale
- 1 cup fresh basil, packed
- ½ cup parmigiano reggiano, grated
- ½ cup olive oil
- ¼ cup pine nuts
- ¼ cup heavy cream
- ¼ cup reserved pasta water
- 1 teaspoon kosher salt
- ½ pound short pasta (e.g., farfalle, penne, ziti rigati, fusilli)
Instructions
- Start boiling your water in a pot. Heavily salt the water once it comes to a boil. Cook your pasta according to package directions.
- Reserve ¼ cup pasta water before draining the pasta.
- While the pasta cooks, thoroughly wash your basil and grate ½ cup parmigiano reggiano.
- To a blender or food processor, add 1 cup basil, ½ cup grated parmigiano reggiano, ½ cup olive oil, ¼ cup pine nuts, and 1 teaspoon kosher salt.
- Blend until smooth and fully combined.
- To a saucepan over low medium heat, add in your pesto. Stir until warmed through.
- Stir in ¼ cup heavy cream and ¼ cup reserved pasta water.
- Add your cooked pasta to the pan and stir until fully coated in the sauce.
- Remove from heat, top with additional grated parmigiano reggiano, torn fresh basil, and a few pine nuts if desired.
Notes
Homemade pesto can be frozen for up to 2 months; freeze after blending.
Walnuts can be used in place of pine nuts but will create a slightly different flavor profile.
I highly recommend using fresh parmigiano reggiano instead of parmesan, it provides a much richer, nuttier flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian