There’s something incredibly comforting about a plate of pasta smothered in creamy pesto sauce. This dish combines the freshness of basil pesto with the richness of cream, creating a perfect balance of flavors. The earthy pine nuts, sharp Parmesan, and fragrant garlic blend harmoniously to coat each strand of linguini.
Ingredients:
- 12 oz linguini
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tbsp lemon juice (optional)
- Extra Parmesan and basil leaves for garnish
Instructions:
- Cook the linguini:
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. - Prepare the pesto:
In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified. Season with salt, pepper, and lemon juice (if using). - Make the creamy pesto sauce:
In a large skillet, heat the heavy cream over medium heat. Stir frequently until it starts to bubble slightly. Add the fresh pesto to the skillet, stirring to combine. If the sauce is too thick, use some of the reserved pasta water to thin it out to your desired consistency. - Toss the pasta:
Add the cooked linguini to the skillet and toss until the pasta is evenly coated with the creamy pesto sauce. Cook for another minute to allow the flavors to meld together. - Serve:
Serve the creamy pesto linguini immediately, garnishing with extra Parmesan cheese and fresh basil leaves.
Enjoy your creamy pesto pasta, bursting with fresh, savory flavors!
