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.

Creamy Pesto Pasta Recipe

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

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 6 servings

Ingredients

  

1x2x3x

• 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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