Categories: Made

Ingredients

• 3/4 cup fresh basil leaves
• 3/4 cup grated Parmesan
• 3 tbsp pine nuts
• 2 garlic cloves, peeled
• Salt and black pepper
• 1/3 cup olive oil
• 1/2 cup heavy cream
• 2 tbsp butter
• 12 oz cavatappi pasta, cooked to al dente
• 4 roma tomatoes, diced

Directions

1. First, make the pesto: Add the basil to a food processor or blender. Add 1/2 cup Parmesan, pine nuts, peeled garlic cloves, salt and pepper to taste. Next, turn on the machine and slowly drizzle olive oil to make a nice puree.

2. Heat the heavy cream in a saucepan and drop in a couple tbsp of butter. Then pour the pesto right in. Stir this together and just simmer it slowly for a few minutes.

3. At the end, dump in the remaining 1/4 cup Parmesan and stir it together.

4. Drain the pasta and put it in a large serving bowl. Pour on the pesto cream, then throw in the diced tomatoes. Toss it all together and serve it right away.

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