YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 20 minutes
|Angel hair pasta||450 g / 16 oz||–|
|Pasta water||80 g||80 mL /⅓ cup|
|Basil, leaves||100 g||6 cups|
|Garlic||24 g||8 cloves|
|Pine nuts||200 g||½ cup|
|Parmesan cheese, grated||30 g||½ cup|
|Salt||4 g||1 tsp|
|Black pepper, freshly ground||2 g||1 tsp|
|Olive oil, extra virgin||110 g||110 mL / ½ cup|
|Butter||30 g||2 tbsp|
|Heavy cream||45 g||45 mL / 3 tbsp|
|Parmesan cheese||for garnish||–|
1 Bring a large pot of salted water to a boil, cook pasta to al dente, reserve ⅓ cup of the water, and then drain.
2 In a food processor or mortar and pestle, add basil, garlic cloves, pine nuts, cheese, salt/pepper. Blend on high and slowly add ¼ cup olive oil. Open and scrape the sides with a spatula. Blend again and add remaining olive oil.
3 In a large skillet over medium heat, melt butter, add in half of the pesto, and combine. Add in the cream and whisk until fully combined.
4 Add in the pasta and toss to coat. Add reserved pasta water until the pasta is fully coated with sauce. Serve, garnished with additional cheese.
5 Store remaining pesto in the refrigerator, to be used in this recipe.
- If you want the sauce more creamy add 1 tbsp of cream
- Use any pasta noodle of your choice
- Red pepper flakes make a great garnish as well
- Pesto will keep for up to two weeks, stored in the refrigerator