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Creamy Pesto Pasta
This creamy pesto pasta sauce made from scratch is the perfect way to use your growing basil plants!
servings
Ingredients
- 3 cups fresh basil leaves (see note #1)
- 1/4 cup extra virgin olive oil
- 1/4 cup pine nuts (see note #2)
- 1/4 cup freshly grated parmesan cheese + more for serving
- 4 cloves garlic (peeled)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1/2 teaspoon crushed red pepper flakes
- 1 pound tagliatelle or pasta of choice
- 1/3 cup reserved pasta water (see note #3)
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Equipment
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Instructions
- Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta.
- While pasta is cooking, in a food processor add the basil leaves, garlic cloves, pine nuts, cheese, salt/pepper. Pulse until all ingredients are chopped. On high, slowly pour in the olive oil through the spout. Open and scrape the sides with a spatula to get any leaves that might have been stuck. Blend again and add additional 2 tbsp olive oil. Taste and adjust seasoning if necessary. (To stop here and store pesto, see note #5)
- In a large skillet with high walls over medium heat, melt 2 tbsp unsalted butter, add in the pesto, and stir to combine. Add in the 3 tbsp of heavy cream and crushed red pepper flakes (optional, if you do not like spicy then omit). Whisk together until the sauce is smooth and fully combined. Lower heat to simmer.
- Add in the cooked/drained pasta into the pesto sauce and using tongs, carefully toss to coat the pasta. Add in 2-3 tbsp of reserved pasta water until the pasta is fully coated with the sauce and silky.
- Serve with additional cheese over the top (optional). Enjoy!
Notes
- Basil: When prepping the basil for pesto, use the leaves and the smaller/softer stems. Discard the big stalks because, unlike cilantro where the stems are just as delicious as the leaves, the thick basil stems are bitter and will affect the taste of the pesto.
- Pine nuts: If you have the time, try lightly toasting your pine nuts in a small skillet. It gives the pesto an extra depth of flavor and enhances the nutty flavor.
- Reserved pasta water: Always reserve some pasta water prior to draining the pasta. The starches that are released from the pasta while cooking, naturally help thicken sauces and make them silky smooth in texture.
- Heavy cream: If you want the sauce more creamy add 1 additional tbsp of heavy cream. Do not substitute half and half for heavy cream or the consistency will not be the same.
- Storing pesto: You can use the pesto immediately for this recipe, store it in the fridge for 2-3 days in airtight container, or freeze it to use at a later date. My favorite way to freeze pesto is using an ice cube tray. Once frozen, you can remove from the tray and place in a freezer bag for easy storage. Thaw in refrigerator overnight or melt on low heat on stovetop, then can proceed with rest of recipe making it creamy.
- If you want to make vegan, substitute olive oil for the butter and use coconut cream (not milk) in place of the heavy cream.
Video
Nutrition Information
Calories: 736kcal (37%), Carbohydrates: 85g (28%), Protein: 20g (40%), Fat: 36g (55%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 128mg (43%), Sodium: 434mg (19%), Potassium: 424mg (12%), Fiber: 5g (21%), Sugar: 3g (3%), Vitamin A: 1492IU (30%), Vitamin C: 4mg (5%), Calcium: 146mg (15%), Iron: 3mg (17%)