| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| 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 | – |
METHOD
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.
NOTES
- 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