Creamy Pesto Pasta

In my humble opinion, a pasta is perfect when it’s both creamy and cheesy with a flavor punch that makes you crave the next day’s leftovers. This pasta recipe will not disappoint. After trying so many pasta variations for years, I finally found a way to make a creamy pasta that doesn’t dry up after cooling. I pair this pasta with my chicken escalope recipe-best of both worlds!

Recipe:

1/2 package spaghetti

2 tbsp butter

2 tbsp flour

1 cup heavy cream

1 cup whole milk

1 cup reserved pasta water

1 tsp pesto

a couple sundried tomato in oil

1/2 tsp salt

1/2 tsp black pepper

1/4 cup parmesan, grated

Directions:

1. Boil about 8 cups of water in a pot and add a large pinch of salt. Cook the spaghetti according to package instructions.

2. Before draining the pasta, reserve 1 cup of the pasta water. Use the measuring cup to scoop out the pasta water. Then drain the pasta from the water.

3. In a large pitcher or measuring cup add the pasta water, whole milk, and heavy cream. Set aside.

4. In a pot on low heat, melt the butter then sprinkle the flour while whisking to create a paste.

5. Slowly add the cream, milk, and water from the pitcher on to the flour paste while whisking.

6. Increase the heat to medium and bring the cream to a simmer while continuously whisking for 5-8 min. The cream mixture will thicken.

7. Lower the heat and add the pesto, sundried tomato, salt, and black pepper. Mix well for 2 min.

8. Turn off the heat and add the grated parmesan cheese and whisk again.

9. Add the pasta to the cream and let it cook on low heat for 5 min.

10. That’s it! The pasta is done. To avoid having a dry pasta, cover the pot after you add the spaghetti.