Pappardelle Pesto Recipe
pappardelle, basil, toasted pine nuts, EVOO, parmigiano, touch of cream
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Ingredients
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Pasta
Pesto Sauce
Method
Prepare the Pasta
- 1
Cook the Pappardelle
In a large pot of boiling salted water, add the pappardelle pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
Make the Pesto Sauce
- 2
Blend the Ingredients
In a food processor, combine the fresh basil leaves, toasted pine nuts, and grated Parmesan cheese. Pulse until finely chopped.
- 3
Add Olive Oil
With the processor running, gradually add the extra virgin olive oil until the mixture is smooth. You can add more oil if you prefer a thinner consistency.
- 4
Incorporate Cream and Season
Add the heavy cream, salt, and black pepper to the pesto. Pulse a few more times to combine. Adjust seasoning to taste.
Combine and Serve
- 5
Mix Pasta and Pesto
In a large bowl, combine the drained pappardelle with the pesto sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.
- 6
Serve
Serve the pappardelle pesto in bowls, garnished with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper if desired.