Creamy Pesto Pasta Recipe - Fresh Pesto Recipe Included

Ingredients

• 1 cup Fresh Basil (packed, washed and stems removed)
• 1/3 cup Olive Oil (extra‑virgin recommended)
• 3 tablespoons Pine Nuts (lightly toasted for extra flavor)
• 1/2 cup Parmesan Cheese (freshly grated, divided (half for pesto, half for finishing))
• 16 ounces Pasta (any shape such as penne, fusilli, or spaghetti)
• 1 tablespoon Salt (kosher or table salt)
• 2 cups Heavy Cream (full‑fat for richness)
• 1/2 cup Parmesan Cheese (freshly grated for finishing the sauce)

Instructions

1. Make Fresh Pesto

   Add the fresh basil, olive oil, pine nuts, and 1/2 cup grated Parmesan to a food processor or blender. Blend until smooth but still slightly textured.

   Time: PT5M

2. Set Pesto Aside

   Transfer the pesto to a small bowl and set aside while you cook the pasta.

   Time: PT1M

3. Cook Pasta

   Bring a large pot of water to a rolling boil, add 1 tablespoon of salt, then add the 16 oz pasta. Cook according to package directions until al dente, about 10‑12 minutes. Drain, reserving a cup of pasta water.

   Time: PT12M

   Temperature: 100°C

4. Prepare Creamy Pesto Sauce

   In the same pot over medium heat, combine 2 cups heavy cream and 2/3 cup of the fresh pesto. Stir frequently and bring to a gentle simmer.

   Time: PT5M

5. Combine Pasta and Sauce

   Add the drained pasta to the simmering sauce. Toss to coat and cook for another 2‑3 minutes, allowing the pasta to finish cooking in the sauce. Stir in the remaining 1/2 cup grated Parmesan until melted and the sauce reaches your desired thickness.

   Time: PT3M

6. Plate and Serve

   Divide the creamy pesto pasta among plates or bowls. Garnish with extra grated Parmesan and a few whole basil leaves if desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

80 g

Fat

30 g

Fiber

3 g