Creamy Pesto Pasta
Servings:
Creamy Pesto Pasta was one of five safe foods I was able to eat in high school. Now in my cooking school I find most students get incredibly excited for pesto pasta. With the availability of basil year round fresh pesto is more accessible.
This recipe has been with me for a long time. I love classic pesto, but mine has a more lemon forward flavor.
Let me know how you like it.
Directions
In a large pot bring about 6 quarts of water to boil or enough water that gives the pasta room to cook and grow.
Add pasta into the water and cook until done about 12 minutes.
Strain and set aside in a bowl.
Add the cream into the same pot and bring to a simmer and reduce the cream by a fourth.
Add in pesto* and stir.
Fold in the pasta a little at a time until it’s completely covered.
Mix in parmesan cheese and salt.
Plate the pasta and top with parmesan, pepper and garnish with basil.
Serve.
*Pesto Directions
In the blender add the basil, olive oil, lemon juice, cheese, garlic and pine nuts.
Season with salt and pepper.
If it doesn’t blend simply add more liquid.
Ingredients
4 cups dried bow tie pasta
2 ½ cups heavy cream
4 tablespoons
¼ cup fresh pesto
¼ cup parmesan cheese + more for garnish
½ teaspoon salt
¼ teaspoon cracked pepper
Fresh basil leaves
*Pesto
Ingredients
2 cups basil leaves
1 cloves garlic, minced
1⁄2 cup olive oil
2 tablespoons Parmesan
2 tablespoons fresh lemon juice
2 tablespoons toasted pine nuts
¼ teaspoon kosher salt
pepper
