Creamy Pesto Pasta Delight

Bynews dail

Jan 27, 2025

Creamy Pesto PastaIngredients:
1 pound dried pasta (such as penne, rigatoni, or fusilli) 1 cup heavy cream 1/2 cup freshly grated Parmesan cheese 1/2 cup fresh basil leaves 1/2 cup pine nuts 1/4 cup extra-virgin olive oil 2 cloves garlic, minced Salt and freshly ground black pepper to tasteInstructions:
1.
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions, or until al dente (tender, but still slightly firm).
2.
While the pasta cooks, make the pesto.
In a food processor or blender, combine the basil, pine nuts, olive oil, garlic, salt, and pepper.
Pulse until the mixture is finely chopped but not completely pureed.
3.
Drain the pasta and return it to the pot.
Add the pesto and stir to combine.
4.
Stir in the heavy cream and Parmesan cheese.
Cook over medium heat for 2-3 minutes, or until the sauce is hot and bubbly.
5.
Season with additional salt and pepper to taste.
6.
Serve immediately, topped with extra grated Parmesan cheese, if desired.
Tips:
For a richer flavor, toast the pine nuts in a skillet over medium heat before adding them to the pesto.
Add some chopped sun-dried tomatoes, grilled chicken, or zucchini to the pasta for extra flavor and nutrition.
If you don’t have heavy cream on hand, you can substitute milk or evaporated milk.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat it over low heat until warmed through.

Creamy Pesto Pasta Delight

Bynews dail

By news dail

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