Creamy Pesto Pasta
Servings
4
servingsTotal time
35
minutesIngredients
1 lb. pasta noodles of your choice
- Pesto
2 cups basil
1/4 cup olive oil
1/4 cup parmesan
1 garlic clove
1/2 cup toasted pine nuts
1/4 tsp kosher salt
black pepper, to taste
- Cream Sauce
1 tbsp olive oil
1 garlic clove, minced
1/2 cup white wine
2 cups heavy cream
1 tsp kosher salt
1/4 tsp black pepper
1/4 cup Parmesan, freshly grated
Directions
- Add ingredients for the pesto to a food processor, saving the basil for last. Pulse until smooth, then set aside.
- To make the cream sauce, add the olive oil to a pan and place it over medium heat. Add the garlic and cook for 30 seconds, or until fragrant.
- Deglaze the pan with the white wine, then let it simmer for 5 minutes to reduce slightly.
- Stir in the heavy cream, salt, and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until the sauce has thickened — about 20 minutes.
- While the sauce reduces, cook your pasta according to package instructions. Reserve some of the pasta water before draining.
- After the sauce has thickened, add the parmesan and stir until fully incorporated.
- Transfer the pasta noodles with a bit of the pasta water to the sauce and stir to combine.
- Remove the pan from the heat and stir in the prepared pesto. Mix until everything is well combined.
- Serve immediately and garnish with more Parmesan.