Creamy Pesto Pasta
Silky smooth spaghetti tossed in a rich, homemade basil pesto cream sauce with a perfect balance of garlic, Parmesan, and subtle heat.
Equipment
Ingredients
Homemade Pesto
fresh basil leaves (packed)
2 cup
Parmesan cheese (freshly grated)
0.5 cup
pine nuts (toasted)
0.33 cup
garlic (fresh)
2 clove
extra-virgin olive oil
0.5 cup
salt
1 tsp
black pepper (freshly cracked)
0.25 tsp
lemon juice (fresh)
1.5 tsp
lemon zest
1 tsp
Creamy Pesto Sauce
olive oil
1 tbsp
butter
2 tbsp
yellow onions (finely chopped)
0.5 cup
garlic (finely minced)
1 tbsp
all purpose flour
1 tbsp
heavy whipping cream (unsweetened)
1 cup
pasta water (reserved)
0.5 cup
homemade pesto sauce
0.5 cup
salt
1 tsp
black pepper
0.5 tsp
garlic powder
1 tsp
red pepper flakes
0.5 tsp
Parmesan cheese (freshly grated)
0.67 cup
lemon juice (fresh)
1 tbsp
Pasta
spaghetti (boiled)
255 g
Instructions
Make the pesto
Combine all pesto ingredients in food processor until smooth
Cook the spaghetti
Boil spaghetti in generously salted water until al dente
Sauté aromatics
Heat oil and butter, cook onions until softened, then add garlic
Make roux and add cream
Add flour, cook 1 minute, then slowly add cream and pasta water
Season and thicken sauce
Add seasonings and simmer until slightly thickened
Finish the sauce
Reduce heat, add Parmesan, then stir in pesto and lemon juice
Combine pasta and sauce
Add cooked spaghetti and toss until coated, adding pasta water as needed
Serve immediately
Plate with fresh basil and extra Parmesan
Original recipe
Storage
Best served immediately. Leftovers can be refrigerated but sauce may separate when reheated
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