Creamy Pesto Pasta Delight

Bynews dail

Jan 28, 2025

Creamy Pesto PastaIngredients:
1 pound fettuccine or linguine pasta 1 cup fresh basil leaves, loosely packed 1/2 cup grated Parmesan cheese, plus more for topping 1/2 cup olive oil, plus more for drizzling 1/4 cup heavy cream 2 cloves garlic, minced Salt and pepper to tasteInstructions:
1.
Cook the pasta according to package directions.
2.
While the pasta cooks, make the pesto.
In a food processor or blender, combine the basil, Parmesan cheese, olive oil, garlic, salt, and pepper.
Pulse until a smooth paste forms.
3.
Once the pasta is cooked, drain it and return it to the pot.
4.
Add the pesto to the pasta and stir to combine.
5.
Add the heavy cream and stir until the sauce is creamy and well-incorporated.
6.
Taste and adjust seasonings as needed.
7.
Serve immediately, topped with additional grated Parmesan cheese and a drizzle of olive oil.
Tips:
For a richer flavor, use sun-dried tomatoes or toasted pine nuts in the pesto.
Add a pinch of red pepper flakes for a spicy kick.
Leftover pesto can be stored in the refrigerator for up to 3 days.
To make a vegan version of this recipe, substitute vegan Parmesan cheese and use plant-based milk instead of heavy cream.

Creamy Pesto Pasta Delight

Bynews dail

By news dail

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