Creamy Pesto Pasta (Print Version)
# Ingredients:
→ Sauce
01 -
2 tablespoons of butter (unsalted)
02 -
1/2 cup of basil pesto
03 -
1/4 cup of cream or whole milk
04 -
A pinch of salt
05 -
Dash of black pepper
→ Finishing
06 -
Grated parmesan (add as much as you like)
07 -
Optional pine nuts (toasted)
→ Pasta
08 -
300 grams of dried pasta
# Instructions:
01 -
Get a big pot of salted water boiling. Cook pasta till it's got a bit of chew left, following the package timing. Scoop out 1/4 cup of the water, then drain.
02 -
On medium heat, melt your butter in a roomy skillet. Stir in the pesto till you smell its fragrance and see it bubble lightly.
03 -
Dial down the heat to medium-low. Slowly mix in the cream or milk until everything blends and looks smooth.
04 -
Toss your drained pasta into the skillet, making sure every strand gets coated. Splash in a little pasta water if it seems too thick. Season with a pinch of salt and a grind of pepper.
05 -
Spoon onto plates, then sprinkle the parmesan on top. Add a handful of toasted pine nuts if you like.
# Notes:
01 -
For an extra creamy vibe, go with double cream. Keep that pasta water handy to make sure the sauce stays silky.