Pasta cremosa al pesto

Ingredienti

• 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

Preparazione

1. 1

   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.

2. 2

   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.

3. 3

   Stop the blender and scrape down the sides occasionally with a spoon to make sure all ingredients are combined. Season to taste with salt.

4. 4

   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.

5. 5

   Add ½ cup of the reserved pasta water to the pesto and continue to blend until smooth. Add the cream and blend once more.

6. 6

   Ladle in the desired amount of pesto to coat the pasta. Stir and serve.