Creamy Pesto Pasta
18Min
4Servings
620Cal
MediumLevel
VegetarianKid friendly
Equipment
Pot
Pan
Stove
Colander
Knife
Cutting board
Spatula
Grater
Plate
Ingredients
Main ingredients
pasta
400 g
basil pesto
120 g
heavy cream
200 ml
parmesan
60 g
garlic
3 clove
olive oil
15 ml
salt
5 g
black pepper
2 g
Instructions
1
Boil the pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente.
10 mintimer 10 min
2
Prepare the sauce base
Heat olive oil in a pan over medium heat, add minced garlic, and sauté until fragrant.
2 mintimer 2 min
3
Make the creamy pesto sauce
Add pesto and heavy cream to the pan, stir to combine, and simmer gently.
3 mintimer 3 min
4
Combine pasta and sauce
Drain the pasta and add it directly to the sauce. Toss to coat evenly.
2 min
5
Finish and serve
Stir in grated parmesan, season with salt and black pepper, and serve immediately.
1 min
Original recipe
Storage
Fridge: 2 days
Reheat: Microwave 1-2 minutes or reheat gently in a pan with a splash of water
Best served fresh. Sauce may separate when reheated.
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