Creamy Pesto Pasta
Yields:
4
Prep Time:
10 mins
Total Time:
30 mins
Jump to recipeWho knew a splash of heavy cream turned pesto into ~*magic*~?
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Ingredients
- 1/3 cup
pine nuts
- 3 cups
fresh basil leaves
- 1/4 cup
plus 2 tsp. extra-virgin olive oil
- 2
cloves garlic, chopped, divided
- 1/4 cup
freshly grated Parmesan, plus more for serving
- 1/4 tsp.
kosher salt
- 1 lb.
spaghetti
- 2/3 lb.
boneless skinless chicken breasts
- 2 cups
halved cherry tomatoes
- 1/4 cup
heavy cream
Directions
- Step 1Make pesto: In a dry skillet over low heat, toast pine nuts until golden, about 3 minutes.
- Step 2In a blender, combine basil and 1/4 cup olive oil. Blend until combined, then add most of the toasted pine nuts (reserving some for garnish), half the garlic, Parmesan and salt.
- Step 3In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1/4 cup pasta water, and return to pot.
- Step 4To skillet add remaining 2 teaspoons olive oil. Add remaining garlic and cook until fragrant, 1 minute, then add chicken. Season with salt and pepper. Cook, stirring occasionally, 10 minutes.
- Step 5Add pesto to skillet and stir until chicken is coated, then add tomatoes and heavy cream. Add spaghetti and toss until completely coated and creamy. Stir in reserved pasta water.
- Step 6Serve pasta garnished with Parm and remaining toasted pine nuts.
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