135 Pesto Pasta

Want to impress some guests or a date with a delicious meal? I have a recipe that isn’t hard to make, and they’ll think you’re a pro when you just mention the fact that it’s homemade. It’s a pesto cream pasta using homemade pesto. It’s easier than it sounds. Let’s go!

What You Need

  • Food processor. A blender will work but I recommend the food processor.
  • Fresh basil leaves
  • Pine nuts
  • Grated parmesan cheese
  • Extra virgin olive oil
  • Butter
  • Heavy cream
  • Whatever pasta you want to use. You can use linguine, penne, bowtie, ANYTHING. Lately, I’ve been using bucatini with everything. I love it!

Pro Tip

You can really spruce up this dish by adding different ingredients right before you transfer it onto the plate. Try chicken or shrimp, roasted red bell peppers, extra pine nuts, and garnish it with a little feta cheese.

Let’s begin. First, we’re going to make the pesto. Rinse off the basil leaves and put a large handful in the processor. I usually pull off most of the stems. Now add a handful of pine nuts and some parmesan. Finally, drizzle a little olive oil and put the lid on. I’m not giving you exact amounts because everyone likes their pesto a little different. After you give it a few several-second pulses, you’ll know if it needs more olive oil, and you might want to try it to decide if you want more basil, nuts or parmesan. You can add many different things to the pesto if you’re feeling adventurous, like a little garlic or red chile flakes for heat. But I’m going to keep this simple.

Once your pesto is the flavor and consistency you desire, set it aside while we finish the pasta. First, cook whatever pasta you chose, and set it aside. Add some butter or olive oil to keep it from sticking. Now it’s time for the cream sauce In a medium saucepan. Begin melting about a tablespoon of butter. Once it’s almost melted, add about a cup of heavy cream and turn up the heat. (You want it hot so the cream starts to bubble and reduce.) This part goes pretty fast so pay attention, and have your ingredients ready. As soon as it starts to reduce, add a spoon of the pesto. The more you add, the more pesto flavor and deeper green color you’ll get. Give it a quick stir and take it off of the heat. Quickly add some of the pasta and toss with the sauce. Plate and serve!

Chef Joe

Chef Joe

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