Ingredients

Pesto

• 1 cup fresh basil leaves

• 1/2 cup Parmesan cheese, grated

• 1/2 cup fresh parsley leaves

• 1/4 cup pine nuts

• 3 cloves garlic, coarsely chopped

• 1/2 cup olive oil

• 1 teaspoon salt

• 1/4 teaspoon pepper

Pasta

• 1/2 cup heavy cream

• 1 pound farfalle or cavatappi, cooked al dente

• 1/4 cup pasta cooking liquid

• freshly grated Parmesan, to taste

Instructions

Make Pesto

Combine basil, Parmesan, parsley, pine nuts, garlic, olive oil, salt, and pepper in a blender or food processor. Process until smooth. Taste and adjust seasoning as needed.

Prepare Sauce

Warm the cream (do not boil) in a small saucepan or skillet over medium-low heat. Stir in the pesto and whisk to combine.

Combine and Serve

Toss with warm pasta, adding reserved pasta water as needed to thin the sauce. Top with Parmesan and serve warm.