Pasta cremosa al pesto

Ingredienti

• 2 1/2 cups packed (54g) fresh basil leaves
• 3 Tbsp extra virgin olive oil, (divided)
• 2 Tbsp water
• 12 oz. dry mini farfalle (or regular farfalle pasta)
• Salt (and black pepper)
• 1 1/2 Tbsp minced garlic ((4 cloves))
• 3/4 cup heavy cream, (or 1/4 cup more for a creamier pasta)
• 2 oz. parmesan cheese, (finely grated with a rasp grater (1 cup))

Preparazione

1. 1

   Add basil leaves to a small or medium food processor along with 2 Tbsp olive oil and 2 Tbsp water. Pulse until basil is very finely minced (stop and scrape down processor occasionally). Transfer to a small airtight container and set aside (so it doesn't brown).

2. 2

   Bring 10 cups water to a boil in a large pot. Season water with a fair amount of salt, add farfalle and cook according to times listed on package. Reserve 1/2 cup pasta water then drain pasta.

3. 3

   Return empty pot to medium-low heat and add remaining 1 Tbsp olive oil. Add garlic and saute until fragrant and just barely deepening in color (but not browning), about 20 to 30 seconds. Pour heavy cream and bring to a light simmer.

4. 4

   Reduce heat to low, stir in parmesan cheese then add drained pasta and basil mixture and toss to evenly coat. Season with salt and pepper to taste, thin with reserved pasta water as needed (it will thicken as it rests). You can also add the additional 1/4 cup cream if you want it slightly creamier.