Creamy Pesto Pasta

Bynews dail

Jan 29, 2025

Creamy Pesto PastaIngredients:
For the Pesto:
1 cup fresh basil leaves 1/2 cup grated Parmesan cheese 1/4 cup pine nuts 1/4 cup olive oil 1-2 cloves garlic, minced Salt and pepper to tasteFor the Pasta:
1 pound pasta (such as penne, rigatoni, or spaghetti) 1/2 cup heavy cream 1/4 cup milk 1/4 cup grated Parmesan cheese, plus more for servingInstructions:
For the Pesto:
1.
In a small food processor or blender, combine the basil, Parmesan cheese, pine nuts, olive oil, garlic, salt, and pepper.
2.
Pulse until well combined and smooth.
Taste and adjust seasonings as desired.
For the Pasta:
1.
Cook the pasta according to the package directions.
Drain and set aside.
2.
In a large skillet over medium heat, whisk together the heavy cream, milk, and 1/4 cup Parmesan cheese.
3.
Bring to a simmer and cook until slightly thickened, about 5 minutes.
4.
Add the cooked pasta and pesto to the skillet and stir to combine.
5.
Cook for an additional 2-3 minutes, or until heated through.
To Serve:
Sprinkle with additional Parmesan cheese and garnish with fresh basil leaves, if desired.
Tips:
For a richer flavor, use roasted pine nuts.
If you don’t have a food processor or blender, you can chop the basil and pine nuts finely by hand.
You can adjust the amount of salt and pepper in the pesto to your taste.
Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.

Creamy Pesto Pasta

Bynews dail

By news dail

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