Creamy Basil Pesto Spaghetti
Ingredients:
12 oz spaghetti (or your preferred pasta)
1 cup fresh basil leaves, packed
1/4 cup grated Parmesan cheese, plus extra for garnish
2 garlic cloves, minced
1/4 cup pine nuts (or walnuts as a substitute)
1/2 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream (for added creaminess)
Fresh basil leaves for garnish
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
Make the pesto:
In a food processor or blender, combine the fresh basil leaves, grated Parmesan, garlic, and pine nuts. Pulse a few times to break down the ingredients.
With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Season with salt and pepper.
Make it creamy:
In a large skillet or pan, combine the cooked pesto with the reserved pasta water and heavy cream. Stir over low heat until the mixture becomes a creamy, luscious sauce.
Combine pasta and pesto:
Add the cooked spaghetti to the pan and toss to coat the pasta evenly with the creamy basil pesto sauce. If the sauce is too thick, add a little more reserved pasta water to reach your desired consistency.
Serve:
Transfer the creamy pesto spaghetti to a serving plate or bowl. Sprinkle with freshly grated Parmesan cheese and garnish with a few whole basil leaves for a fresh pop of color.