Main Dish

Creamy Pesto Pasta

Creamy Pesto Pasta

Serves 2-3


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


  1. 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.
  2. 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.
  3. 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.
  4. Add the sauce into the fettuccine, and mix together. Plate into large bowls, and top with extra Parmesan.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s