Creamy Pesto Pasta (Print Version)
Pasta coated in creamy basil pesto and parmesan, delivering a luscious and comforting meal for any occasion.
# Ingredients:
→ Pasta
01 -
300 grams dried pasta
→ Sauce
02 -
2 tablespoons unsalted butter
03 -
120 milliliters basil pesto
04 -
60 milliliters whole milk or cream
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Finishing
07 -
Parmesan cheese, freshly grated, for serving
08 -
Toasted pine nuts, optional, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 60 milliliters of cooking water, then drain the pasta.
02 -
Melt butter in a large skillet over medium heat. Incorporate the basil pesto, whisking until aromatic and gently bubbling.
03 -
Reduce heat to medium-low, then gradually whisk in the milk or cream until smooth and incorporated.
04 -
Add the drained pasta to the skillet and toss thoroughly to coat with sauce. Adjust the consistency with reserved pasta water if required. Season with salt and pepper.
05 -
Transfer pasta to serving plates. Top with freshly grated parmesan and toasted pine nuts if desired.
# Notes:
01 -
For a richer texture, opt for double cream rather than milk. Reserve some pasta water to maintain a glossy sauce.