Save It
Rate It
Email It
Print ItSimilar Recipes
Ingredients
For 4 Person(s)
For the Pasta:
- 1 pound short pasta (I used pipette, but any short pasta works beautifully)
- 2 tablespoons extra virgin olive oil
- 1 stick (8 tablespoons) salted butter
- 3 cloves garlic, thinly sliced
- 1 jar basil pesto
- 1 cup heavy cream or half-and-half
- 1/2 cup freshly grated Pecorino Romano or Parmigiano Reggiano
- Freshly ground black pepper, to taste
- Reserved pasta water, as needed
ADVERTISEMENT
Directions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente, reserving 1 cup of the pasta water before draining.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the sliced garlic and cook for 1 to 2 minutes, just until fragrant and lightly golden. Do not let the garlic brown.
- Stir in the pesto, then pour in the heavy cream or half-and-half. Stir until smooth and let the sauce warm through for 1 to 2 minutes over low heat.
- Add the drained pasta and toss until well coated. If needed, add a splash of the reserved pasta water until the sauce reaches your desired consistency.
- Turn off the heat completely. Add the grated Pecorino Romano or Parmigiano Reggiano and toss until the cheese has fully melted into the sauce, making it smooth and creamy.
- Finish with freshly cracked black pepper and serve immediately with extra grated cheese on the side.
Advertisement
Categories:
