1 pound dried pasta (such as penne or rigatoni) 1 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 cup grated Parmesan cheese 1/4 cup pine nuts 1/4 cup olive oil 1/2 cup heavy cream 1/4 cup grated Pecorino Romano cheese Salt and pepper to tasteInstructions:
1.
Cook pasta according to package directions until al dente (slightly firm).
2.
While pasta is cooking, make the pesto by combining basil, parsley, Parmesan, pine nuts, olive oil, salt, and pepper in a food processor or blender.
Pulse until a smooth paste forms.
3.
Drain pasta and return it to the pot.
4.
Add the pesto to the pasta and stir to combine.
5.
Slowly stir in the heavy cream until the pasta is evenly coated.
6.
Season with salt and pepper to taste.
7.
Stir in the Pecorino Romano cheese and serve immediately, garnished with additional basil leaves if desired.
Tips:
For a richer flavor, use toasted pine nuts.
Toast them in a small skillet over medium heat until fragrant.
Add 1/2 cup frozen peas or chopped sun-dried tomatoes to the pasta for extra flavor.
To make a vegetarian version, omit the Parmesan cheese.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.