Categories: Made
Ingredients
- 3/4 cup fresh basil leaves
- 3/4 cup grated Parmesan
- 3 tbsp pine nuts
- 2 garlic cloves, peeled
- Salt and black pepper
- 1/3 cup olive oil
- 1/2 cup heavy cream
- 2 tbsp butter
- 12 oz cavatappi pasta, cooked to al dente
- 4 roma tomatoes, diced
Directions
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First, make the pesto: Add the basil to a food processor or blender. Add 1/2 cup Parmesan, pine nuts, peeled garlic cloves, salt and pepper to taste. Next, turn on the machine and slowly drizzle olive oil to make a nice puree.
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Heat the heavy cream in a saucepan and drop in a couple tbsp of butter. Then pour the pesto right in. Stir this together and just simmer it slowly for a few minutes.
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At the end, dump in the remaining 1/4 cup Parmesan and stir it together.
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Drain the pasta and put it in a large serving bowl. Pour on the pesto cream, then throw in the diced tomatoes. Toss it all together and serve it right away.