Creamy Pesto pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook Bucatini Pasta according to packaging. lrecommend boiling a 1/2 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt + 2 Tablespoons Olive Oil. Save some of the pasta water or broth that was used to boil the pasta

Step 2

In a large cooking pan on medium heat, add in Olive Oil and Butter. Once Butter is melted add in Shallots. Let Shallots cook for about 2-3 minutes then add in Garlic and cook for another minute. Add in Salt, Black Pepper, Italian Seasoning and mix in well. Add in spices to your desired taste.

Step 3

Add in Pesto and mix well. Simmer pesto for 2 minutes. Next, add in Heavy Cream, mix in wel, and bring to a high simmer. Once Heavy Cream is at a high simmer, slightly turn down the heat so the sauce can be at a low simmer. Add in Pasta Water from cooked pasta and mix well. Let sauce simmer for about 5- 7 minutes or until sauce thickens

Step 4

Turn off heat and let sauce rest for about 2-3 minutes to continue to thicken as it cools. Add in Parmesan Cheese and a small amount of Red Pepper Flakes, to taste. Mix in Bucatini Pasta with sauce and let rest for about 2-3 minutes so sauce can adhere to pasta.