Creamy Pesto Spaghetti
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 6
- 1 Pound spaghetti
- 3 cups fresh basil leaves
- ⅓ cup pine nuts
- ¼ cup extra-virgin olive oil
- 3 cloves Garlic, Chopped
- 1 green chili/jalapeno
- ¼ cup grated Parmesan
- ¼ cup heavy cream
- 1 tsp chilli flakes
- Salt to season
- Topping: Shaved parmesan or cubed cheddar/gruyere cheese
- In a dry skillet toast pine nuts over low heat until golden, for about 2-3 minutes
- In a blender, combine basil, ¼ cup olive oil, pine nuts, half of the garlic, jalapeno, Parmesan, and salt.
- In a large pot of salted boiling water, cook spaghetti until al dente. Drain, reserving ½ cup pasta water.
- In a skillet, saute remaining garlic with 1 tbsp of olive oil. Add chili flakes and toss in the spaghetti. Add pesto to skillet and stir well.
- Finally add cream and stir in pasta water.
- Check for seasoning and serve pasta with some shaved parmesan or cheese cubes.
Recipe by Maya Kitchenette at https://mayakitchenette.com/creamy-pesto-spaghetti/
3.5.3217