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.

📝 Ingredients

• 4 ounces pine nuts
• 6 ounces fresh basil
• 1 cup grated Parmesan cheese
• 3 cloves garlic, (smashed)
• 3/4 cup extra-virgin olive oil
• 1/2 medium lemon, (juiced)
• Kosher salt, (as needed)
• 3/4 pound pasta of choice, (I use homemade handkerchief noodles)
• 1/4 cup heavy cream

👨‍🍳 Instructions

1. 1Add 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.
2. 2Pick 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.
3. 3Stop the blender and scrape down the sides occasionally with a spoon to make sure all ingredients are combined. Season to taste with salt.
4. 4Bring 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.
5. 5Add ½ cup of the reserved pasta water to the pesto and continue to blend until smooth. Add the cream and blend once more.
6. 6Ladle in the desired amount of pesto to coat the pasta. Stir and serve.