Creamy Pesto Pasta
Ingredients
- 1 pound Fusilli
- ¾ cup heavy cream
- ½ cup grated parmesan
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 2 tablespoons salt
Pesto Sauce
- 1 cup basil leaves
- ¼ cup olive oil
- ¼ cup grated parmesan
- 2 tablespoons toasted pine nuts
Instructions
Pesto Sauce
- Combine all ingredients in a blender or food processor and blend until smooth. Drizzle more oil in if the mixture is too thick or the machine is struggling to emulsify.¼ cup olive oil, ¼ cup grated parmesan, 2 tablespoons toasted pine nuts, 1 cup basil leaves
Directions:
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta well and return to the pasta pot.1 pound Fusilli, 2 tablespoons salt
- Meanwhile, in a large skillet, heat the butter over medium heat. Stir in the garlic and sauté for 1 minute. Add the cream and cook for 3-5 minutes, stirring often. Sprinkle in the cornstarch and whisk until smooth.2 tablespoons butter, 1 tablespoon cornstarch, 2 cloves garlic, minced, ¾ cup heavy cream
- Add the parmesan and whisk constantly until well blended. Gently stir in the pesto sauce. Salt and pepper to taste.½ cup grated parmesan
- Pour the sauce over the pasta and stir until evenly coated. Serve with more Parmesan and a combination of chopped basil and parsley.
Nutrition
Calories: 682kcal