Creamy Pesto Pasta
The tastes of summer using a few simple ingredients so you can enjoy the season!
Equipment
- 1 large saucepan
Ingredients
- 1 pound thin spaghetti, or other pasta
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 1 cup heavy cream
- 1 cup pesto
- ½ cup grated parmesan
Instructions
- In a large pot, bring water and a little salt to a boil over medium-high heat. Cook the pasta according to the package directions or until al dente.
- Drain, but reserve some of the pasta water in case you need it for the creamy sauce later.
- In a large skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minutes.
- Add in the pesto sauce and mix well for 2 minutes. Add in the heavy cream in a slow, steady stream. Stir constantly for 1 minute.
- Turn the heat to low and add in the parmesan cheese. Stir until it is melted. If it is too thick, add in a tablespoon or two of the pasta water.
- Add the cooked pasta to the creamy sauce and toss until coated.
- Serve immediately and add extra parmesan cheese to taste.
Notes
Store leftovers in an airtight container for up to 3 days.
This dish is perfection when it is made with al dente pasta.
Don’t overcook your pasta.