The Perfect Pesto Pasta [Intro to Cooking]
Ever since I got a boyfriend a few months ago, I’ve been cooking for him a lot. Obviously at first I was just doing it because I wanted to impress him. My mother always said the way to a man’s heart was through his stomach (and she was right!). So I would scour Pintrest and other website, looking for the perfect recipes that were also easy and fast. After cooking for him a few times, I just started to love it! Just for the sake of cooking! And that’s when I came across Pioneer Woman.
Not only did she provide me with the absolute perfect pesto pasta that we eat on the reg now, but she takes step-by-step photos and makes it totally easy to get the hang of it. You even make the pesto sauce from scratch–something I seriously never thought I would do, but I did! And you can too!
Check out the recipe below and get cooking!
What You’ll Need…
- 3/4 cups Fresh Basil Leaves
- 1/2 cup Grated Parmesan Cheese
- 3 Tablespoons Pine Nuts
- 2 cloves Garlic, Peeled
- Salt And Pepper, to taste
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 1/4 cup Grated Parmesan (additional)
- 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
- 2 whole Tomatoes, Diced
What You’ll Do…
Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.
[Lead Image via The Pioneer Woman]