Go Back
+ servings
Print

Creamy Pesto Pasta

With just a few simple ingredients this sauce has become a staple in my pasta rotation with the sharp taste of the Parmesan cheese, and the richness provided by the pine nuts, herby basil and just a touch of lemon juice.
Course pasta
Cuisine Italian
Keyword basil, garlic, pesto, pine nuts, walnut
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 1037kcal

Ingredients

  • 4 ounces pine nuts
  • 6 ounces fresh basil
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic, smashed
  • ¾ cup extra-virgin olive oil
  • ½ medium lemon, juiced
  • Kosher salt, as needed
  • ¾ pound pasta of choice, I use homemade handkerchief noodles
  • ¼ cup heavy cream

Instructions

  • Add the pine nuts to a small nonstick skillet and toast them over medium-low heat until they are golden brown and fragrant, about 4 minutes. Remove and set aside.
  • Pick the basil leaves off the stems then rinse and pat the basil dry. Place the basil, Parmesan cheese, pine nuts, garlic, olive oil and lemon juice in a blender or food processor fitted with a blade attachment and blend on high until the basil is chopped, about 1 minute.
  • Stop the blender and scrape down the sides occasionally with a spoon to make sure all ingredients are combined. Season to taste with salt.
  • Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water and set aside. Drain the pasta and return to the pot.
  • Add ½ cup of the reserved pasta water to the pesto and continue to blend until smooth. Add the cream and blend once more.
  • Ladle in the desired amount of pesto to coat the pasta. Stir and serve.

Nutrition

Calories: 1037kcal | Carbohydrates: 74g | Protein: 24g | Fat: 74g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 38g | Cholesterol: 39mg | Sodium: 450mg | Potassium: 573mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2689IU | Vitamin C: 16mg | Calcium: 336mg | Iron: 4mg