Ingredients:
1 cup fresh basil leaves
1/3 cup pine nuts or 1/3 cup walnuts
2 cloves garlic
1/3 cup olive oil
1 1/4 cups grated parmesan cheese
1 cup whipping cream
1 lb capellini or 1 lb spaghettini, cooked until al dente
minced basil
Directions:
Finely chop basil, pine nuts and garlic in processor.
Gradually add olive oil through feed tube and process until smooth; mix in 1/2 cup Parmesan.
Transfer to a small jar (can be made up to 4 days ahead – make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air).
Bring cream to boil in medium saucepan; whisk in pesto.
Season to taste.
Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl.
Toss to coat evenly and serve sprinkled with some minced basil.
Note: If you want this ‘saucier’ you can add a little milk to wet the pasta.
Servings: 4-6
Time preparation: 5 min.
Time total: 20 min.