Creamy Pesto Treat (Print Version)
Velvety pasta paired with rich pesto and parmesan for an easy, satisfying bite anytime.
# Ingredients:
→ Pasta
01 -
300g of dry pasta
→ Sauce
02 -
2 tbsp of butter (unsalted)
03 -
1/2 cup of basil pesto (120ml)
04 -
1/4 cup of whole milk or cream (60ml)
05 -
Salt (adjust as needed)
06 -
A pinch or two of black pepper
→ Finishing
07 -
Shredded parmesan for sprinkling on top
08 -
Optional: toasted pine nuts for extra texture
# Instructions:
01 -
Start by filling a big pot with salted water and bringing it to a boil. Once boiling, drop in your pasta and cook it so it’s firm but cooked (check the package for timing). Save about 60ml of the water before draining the rest.
02 -
In a large pan on medium heat, let the butter melt. Stir in the pesto until you can smell the aroma, and it starts to bubble softly.
03 -
Turn the heat down a little and slowly mix in the milk or cream until it all comes together into a nice, even sauce.
04 -
Toss your drained pasta into the sauce in the skillet. Stir to coat everything evenly. If the sauce is too thick, mix in small splashes of the pasta water. Add salt and pepper to taste.
05 -
Portion the pasta onto plates or bowls. Sprinkle grated parmesan on top and, if you like, a handful of pine nuts.
# Notes:
01 -
For creamier results, switch milk for heavy cream. The reserved pasta water keeps the sauce smooth and shiny.