Description
Luscious and creamy homemade pesto tossed with a short cut pasta.
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
- 8 oz short cut pasta, such as penne or fusilli
Instructions
- Bring a large pot of water to a boil and salt it generously. Cook 8 oz pasta according to package directions. Reserve ½ cup pasta water before draining.
- While the pasta cooks, add 1 cup basil, ½ cup grated parmigiano reggiano, ½ cup olive oil, ¼ cup pine nuts, and 1 teaspoon kosher salt to a blender or food processor. Blend until smooth.
- Add the pesto to a saucepan over low heat and warm through.
- Stir in ¼ cup heavy cream and ¼ cup reserved pasta water until the sauce is smooth and combined.
- Add the cooked pasta to the pan and toss until fully coated in the sauce.
- Remove from the heat and finish with additional grated parmigiano reggiano!
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