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Creamy Pesto Pasta
Mini al dente pasta is coated in a luxurious sauce that's speckled with a generous amount of fresh basil, infused with garlic and parmesan, and it's completely easy to make. It's like a fusion of creamy alfredo sauce meets fresh pesto pasta and it's undeniably delicious!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pot
📝 Preparation Steps
1
Add basil leaves to a small or medium food processor along with 2 Tbsp olive oil and 2 Tbsp water. Pulse until basil is very finely minced (stop and scrape down processor occasionally). Transfer to a small airtight container and set aside (so it doesn't brown).
water2 Tbsp
2
Bring 10 cups water to a boil in a large pot. Season water with a fair amount of salt, add farfalle and cook according to times listed on package. Reserve 1/2 cup pasta water then drain pasta.
water2 TbspSalt (and black pepper)
3
Return empty pot to medium-low heat and add remaining 1 Tbsp olive oil. Add garlic and saute until fragrant and just barely deepening in color (but not browning), about 20 to ⏱️ 30 seconds. Pour heavy cream and bring to a light simmer.
4
Reduce heat to low, stir in parmesan cheese then add drained pasta and basil mixture and toss to evenly coat. Season with salt and pepper to taste, thin with reserved pasta water as needed (it will thicken as it rests). You can also add the additional 1/4 cup cream if you want it slightly creamier.
Salt (and black pepper)water2 Tbsp
Nutrition Facts
calories
418 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
165 mg
protein Content
12 g
cholesterol Content
40 mg
carbohydrate Content
45 g
saturated Fat Content
10 g
unsaturated Fat Content
11 g
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