Creamy Pesto Pasta Symphony

Bynews dail

Jan 28, 2025

Creamy Pesto PastaIngredients:
For the pesto:
1 cup fresh basil leaves, packed 1/2 cup pine nuts 1/2 cup grated Parmesan cheese 1/2 cup olive oil 1 garlic clove, minced Salt and pepper to tasteFor the pasta:
1 pound pasta (such as penne or rigatoni) 1 cup heavy cream 1/2 cup milk 1/4 cup grated Parmesan cheese (additional)Instructions:
1.
Make the pesto:
Combine the basil, pine nuts, Parmesan cheese, olive oil, garlic, salt, and pepper in a food processor or blender.
Pulse until smooth and combined.
2.
Cook the pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package directions.
3.
Make the creamy sauce:
While the pasta is cooking, prepare the creamy sauce.
In a large skillet, combine the heavy cream, milk, and additional Parmesan cheese.
Bring to a simmer over medium heat, stirring occasionally.
4.
Drain the pasta:
Once the pasta is cooked, drain it and add it to the skillet with the creamy sauce.
5.
Stir in the pesto:
Add the prepared pesto to the skillet and stir well to combine.
6.
Season to taste:
Add salt and pepper to taste.
7.
Serve:
Serve the Creamy Pesto Pasta immediately, topped with additional Parmesan cheese if desired.
Tips:
For a nut-free version, replace the pine nuts with sunflower seeds.
Add some grilled or roasted vegetables to the pasta for a more filling meal.
Top with fresh basil leaves for a pop of color and flavor.

Creamy Pesto Pasta Symphony

Bynews dail

By news dail

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