Creamy Pesto Pasta - Plated 2

Creamy Pesto Pasta Recipe

A spring-fresh pasta ready in less than 30 minutes.

Creamy Pesto Pasta - Plated 1Creamy Pesto Pasta

  • Begin by cooking pasta in a large pot of boiling salted water – 2 tablespoons-ish. Allow to cook until al dente; drain well and return to pot or large mixing bowl.

Creamy Pesto Pasta - Boil Pasta

  • Use any type of pasta you wish. Instead of my regular go to of penne or even fettuccine, I went with long fusilli.

Creamy Pesto Pasta - Long fusilli

  • Combine basil, parmesan, pine nuts, garlic, kosher salt and pepper into a food processor.

Creamy Pesto Pasta - All in

  • Pour olive oil in as it blends for about a minute or so; using more if needed.

Creamy Pesto Pasta - Pour oil

  • Refrain from stopping here and eating the pesto with bread 😆 and set aside.

Creamy Pesto Pasta - Pesto

  • Melt butter in a saucepan on medium heat.

Creamy Pesto Pasta - Butter

  • Once melted, add half and half and a dash of nutmeg.

Creamy Pesto Pasta - Dash of nutmeg

  • Stir well and reduce heat to low, so the mixture doesn’t scorch. Allow to simmer for 5 minutes.

Creamy Pesto Pasta - Stir cream

  • Add the pesto into the pot of cream sauce and stir well. Feel free to add more cheese if you want at this point.Creamy Pesto Pasta - Add pesto 1Creamy Pesto Pasta - Add pesto 2
  • Pour the creamy pesto sauce over the pasta and stir to coat evenly.Creamy Pesto Pasta - Add sauce 1Creamy Pesto Pasta - Add sauce 2Creamy Pesto Pasta - Stir pasta
  • Serve immediately, garnish with parmesan and parsley, if desired.

Creamy Pesto Pasta - Plated 3This plates very well alone but I also suggest serving with your favorite light protein.

Of course…

I served it with pan seared shrimp because shrimp.

Creamy Pesto Pasta - Plated shrimp

Creamy Pesto Pasta Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8 servings

Creamy Pesto Pasta Recipe

A spring-ready pasta that can be ready in less than 30 minutes.

Ingredients

1/2 cup basil leaves
1/4 cup pine nuts
1/2 cup parmesan
1/2 half and half
1/3 olive oil
4 garlic cloves, minced
1 tbsp butter
1 lb pasta (cavatappi, fusilli, or penne, etc)
1 dash nutmeg
Kosher salt, to taste
Cracked black pepper, to taste

Instructions

Cook pasta in a large pot of boiling salted water until al dente; drain well and return to pot or large mixing bowl.

Combine basil, parmesan, pine nuts, garlic, kosher salt and pepper into a food processor. Pour olive oil in as it blends for about a minute or so; using more if needed.

Melt butter in a saucepan on medium heat. Once melted, add heavy cream and a dash of nutmeg. Stir well and reduce heat to low. Allow to simmer for 5 minutes.

Add the pesto into cream sauce and stir well. Pour the creamy pesto sauce over the pasta and stir to coat evenly.

Serve immediately, garnish with parmesan and parsley, if desired.

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