¼ cup freshly grated parmesan cheese + more for serving
4 cloves garlic, peeled
½ tsp kosher salt
½ tsp fresh ground black pepper
2 tbsp unsalted butter
3 tbsp heavy cream
½ tsp crushed red pepper flakes
1 lb tagliatelle or pasta of choice
⅓ cup reserved pasta water
INSTRUCTIONS
Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve ⅓ cup of pasta water and drain pasta.
While pasta is cooking, in a food processor add the basil leaves, garlic cloves, pine nuts, cheese, salt/pepper. Pulse until all ingredients are chopped. On high, slowly pour in the olive oil through the spout. Open and scrape the sides with a spatula to get any leaves that might have been stuck. Blend again and add additional 2 tbsp olive oil. Taste and adjust seasoning if necessary.
In a large skillet with high walls over medium heat, melt 2 tbsp unsalted butter, add in the pesto, and stir to combine. Add in the 3 tbsp of heavy cream and crushed red pepper flakes (optional, if you do not like spicy then omit). Whisk together until the sauce is smooth and fully combined. Lower heat to simmer
Add in the cooked/drained pasta into the pesto sauce and using tongs, carefully toss to coat the pasta. Add in 2-3 tbsp of reserved pasta water until the pasta is fully coated with the sauce and silky.
Serve with additional cheese over the top (optional).Enjoy!
CREAMY PESTO SAUCE
Melt butter in a large skillet, once melted add the freshly made pesto
Stir to combine with the butter
Add in the heavy cream and optional red pepper flakes
Whisk until fully combined and taste to adjust seasoning if necessary
When cooking pasta, pasta water is essential. Always set aside some pasta water before draining the noodles. The starches produced by the noodles when cooking assist to thicken sauces and create 's velvety in consistency.
Serve with freshly grated pecorino Romano cheese over the top and additional crushed red pepper flakes if desired.
