Creamy Pesto Pasta

So quick and easy, this Pesto Pasta is packed with just the right intensity of cheesy, garlicky flavors in a luxurious cream sauce.

Creamy Pesto Pasta:

2 tablespoons olive oil 3 cloves garlic, minced 1/2 cup minced red bell pepper 1 ½ cups heavy or whipping cream (warm for 20 seconds in microwave) 1/2 cup whole milk 2/3 cup freshly grated Parmesan cheese 2/3 cups basil pesto (recipe below) 1/4 - 1/2 teaspoon chili pepper flakes (optional) Salt and black pepper to taste 1 pound uncooked pasta (suggested pastas: gemelli, fusilli, rotini, penne) 

-Bring 6 - 8 cups water to a boil in a large pot, over high heat. Add the salt and pasta and cook the pasta to desired doneness or according to the package directions. Drain and wash the pasta with cold water to prevent it from overcooking and sticking.

-Heat olive oil in a large skillet, over medium heat, then add minced garlic and 1/3 cup red pepper. Saute for about 3 minutes, stirring frequently, until softened. Add the heavy cream, milk, basil pesto, chili flakes, salt and pepper, and grated Parmesan cheese. Mix well using a wooden spoon. Let the sauce cook and thicken over medium-high heat for about 5 minutes, stirring several times.

-Add the cooked pasta and toss with the sauce until the pasta is coated. Cook another 2-3 minutes, stirring constantly. (If the sauce is too thick, add a bit of pasta water to thin in down.) Place in a serving bowl then garnish with a spoonful of pesto and a bit of minced red pepper. Serve hot with additional parmesan cheese and pepper on the side, to add if desired. Makes 6 servings.

Saute garlic and red pepper until soft, then stir in the pesto and heat through.

Add the cream, then toss in the pasta until each piece of pasta is coated with the creamy sauce and flavors.

Spoon into a serving bowl, then garnish with more Parmesan cheese, red peppers and black pepper.

Serve a slice of crusty French or Italian bread on the side, then dig in for a perfect, pesto, pasta mouthful!

PERSNICKETY NOTES:

**If you would like to make your own pesto (though store-bought is fine) here is an easy recipe:

Perfect Pesto

2 cups packed basil leaves, removed from stem, washed and dried 3/4 cup extra virgin olive oil 1/2 cup pine nuts 3 cloves garlic, finely chopped 1 teaspoon salt, or more to taste 3/4 cup finely grated Parmesan cheese squeeze of fresh lemon juice freshly ground pepper

-In a food processor or blender, combine basil leaves, pine nuts, garlic, lemon juice and salt. Pulse on high speed and as the machine is running slowly add the olive oil. Process on high for about 2 minutes, until well combined. Scrape into a medium bowl and stir in the cheese. Cover with plastic and chill for at least 30 minutes to allow the flavors to meld. Stir then taste and add more salt if needed along with a dash of freshly cracked pepper.

**Any pasta shape can be used with this recipe, however, those pasta shapes that have flatter, wider surfaces, or spirals and curls, give you more surface area to cover with the creamy, flavorful sauce. (Recommened pastas: gemelli, fusilli, rotini, penne, wide, flat noodles)