Creamy Pesto Pasta
For the basil pesto –
1 cup fresh basil leaves, rinsed and dried
1/2 cup extra-virgin olive oil
1 clove of garlic
3 tablespoons slivered almonds
1/4 cup Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the pasta –
7-8 ounces dried fettuccine (depending on how creamy you want the pasta)
4 tablespoons butter
3/4 cup heavy cream
1/2 cup Parmesan cheese
Pinch of kosher salt
Pinch of freshly ground black pepper
1/4 cup reserved basil pesto
- To make the basil pesto – place the basil, olive oil, garlic, and almonds in the base of a blender, and blend until smooth, 30-45 seconds. Add in the Parmesan, salt and pepper, and blend for 15-30 more seconds, until everything is completely incorporated.
- Cook the fettuccine in salted boiling water until al dente. While the pasta is cooking, make the sauce – melt the butter and cream together in a skillet over medium-low heat until the butter has totally melted into the cream.
- Add in the Parmesan cheese, kosher salt, and black pepper. Whisk the Parmesan into the sauce until incorporated into the sauce. Mix in the basil pesto, and simmer for a few minutes while the pasta cooks.
- Add the sauce into the fettuccine, and mix together. Plate into large bowls, and top with extra Parmesan.