A Little Bit of Creamy Pesto Pasta
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 499
- Total Fat
- 28
- Saturated Fat
- 14
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 70
- Sodium
- 488
- Total: 20 min
- Active: 15 min
Ingredients
4 ounces corkscrew pasta
Kosher salt
1/4 cup heavy cream
2 tablespoons jarred or freshly prepared pesto
1 tablespoon salted butter
1/4 cup grated Parmesan, plus extra for garnish, if desired
1 Roma tomato, diced
Fresh basil leaves, for garnish
Directions
- Cook the pasta in a large pot of salted, boiling water for 1 to 2 minutes less than instructed on the package, so the texture is al dente.
- Meanwhile, stir the cream, pesto and butter together in a small saucepot over medium-high heat until the butter is melted. Bring to a boil, then stir in the Parmesan.
- Drain the pasta and add to the sauce. Stir until the pasta is completely coated. Top with the tomato, torn basil leaves and extra Parmesan, if desired. Serve.