Pasta with Fresh Basil Pesto Cream Sauce
I found yet another great pesto recipe but this time, we’re adding in some butter and heavy cream.
Yes, it’s as delicious as it sounds! After all, how can you go wrong with a CREAMY pesto sauce? It’s a wonderfully salty, refreshing, thick and creamy pasta dish made in less than 20 minutes.
I have nothing left to say :)
Pasta with Fresh Basil Pesto Cream Sauce (adapted from Pioneer Woman):
Yields 6 servings
- 12 ounces fusilli pasta
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- 2-3 roma tomatoes, diced
- 3/4 cup fresh basil leaves
- 2 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the pesto, combine the basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste.
With the motor running, add the olive oil in a slow stream until emulsified; set aside.
Stir in the pesto until well-combined and heated through, about 1-2 minutes; stir in the remaining 1/4 cup Parmesan.
Remove from heat; immediately combine the hot pasta and pesto mixture, allowing the flavors to soak; stir in the tomatoes.
Serve immediately, garnished with Parmesan.
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