Ingredients:

  • 12 oz spaghetti or linguine
  • 1 tablespoon salt (for pasta water)
  • 2 cups fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 2 cloves garlic, roughly chopped
  • Salt and pepper to taste
  • 1 cup heavy cream
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Boil a large pot of salted water. Add pasta and cook until al dente as per package instructions. Reserve 1 cup of pasta water, then drain.
  2. In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Season with salt and pepper.
  3. In a large skillet, warm the heavy cream over medium heat. Stir in lemon zest and juice, and red pepper flakes if using. Add the prepared pesto, mixing until well combined.
  4. Add the drained pasta to the skillet, tossing to coat thoroughly. If needed, add reserved pasta water to achieve desired creaminess.
  5. Divide the creamy pesto pasta among plates. Garnish with extra Parmesan and fresh basil if desired.