Creamy Pesto Spaghetti
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
  1. In a dry skillet toast pine nuts over low heat until golden, for about 2-3 minutes
  2. In a blender, combine basil, ¼ cup olive oil, pine nuts, half of the garlic, jalapeno, Parmesan, and salt.
  3. In a large pot of salted boiling water, cook spaghetti until al dente. Drain, reserving ½ cup pasta water.
  4. 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.
  5. Finally add cream and stir in pasta water.
  6. Check for seasoning and serve pasta with some shaved parmesan or cheese cubes.
Recipe by Maya Kitchenette at