Creamy Pesto Pasta

A spring-fresh pasta ready in less than 30 minutes.

Creamy Pesto Pasta

• Begin by cooking pasta in a large pot of boiling salted water – 2 tablespoons-ish. Allow to cook until al dente; drain well and return to pot or large mixing bowl.

• Use any type of pasta you wish. Instead of my regular go to of penne or even fettuccine, I went with long fusilli.

• Combine basil, parmesan, pine nuts, garlic, kosher salt and pepper into a food processor.

• Pour olive oil in as it blends for about a minute or so; using more if needed.

• Refrain from stopping here and eating the pesto with bread 😆 and set aside.

• Melt butter in a saucepan on medium heat.

• Once melted, add half and half and a dash of nutmeg.

• Stir well and reduce heat to low, so the mixture doesn’t scorch. Allow to simmer for 5 minutes.

• Add the pesto into the pot of cream sauce and stir well. Feel free to add more cheese if you want at this point.

• Pour the creamy pesto sauce over the pasta and stir to coat evenly.

• Serve immediately, garnish with parmesan and parsley, if desired.

This plates very well alone but I also suggest serving with your favorite light protein.

Of course…

I served it with pan seared shrimp … because shrimp.

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Creamy Pesto Pasta Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6-8

A spring-ready pasta that can be ready in less than 30 minutes.

Ingredients

1/2 cup basil leaves

1/4 cup pine nuts

1/2 cup parmesan

1/2 half and half

1/3 olive oil

4 garlic cloves, minced

1 tbsp butter

1 lb pasta (cavatappi, fusilli, or penne, etc)

1 dash nutmeg

Kosher salt, to taste

Cracked black pepper, to taste

Instructions

Cook pasta in a large pot of boiling salted water until al dente; drain well and return to pot or large mixing bowl.

Combine basil, parmesan, pine nuts, garlic, kosher salt and pepper into a food processor. Pour olive oil in as it blends for about a minute or so; using more if needed.

Melt butter in a saucepan on medium heat. Once melted, add heavy cream and a dash of nutmeg. Stir well and reduce heat to low. Allow to simmer for 5 minutes.

Add the pesto into cream sauce and stir well. Pour the creamy pesto sauce over the pasta and stir to coat evenly.

Serve immediately, garnish with parmesan and parsley, if desired.

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