Creamy Pesto Spaghetti

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

Step 2: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper.

Step 3: Slowly drizzle in the olive oil while blending until the pesto becomes smooth.

Step 4: Heat a large skillet over low heat and melt the butter.

Step 5: Stir in the heavy cream and let it warm gently for 1 to 2 minutes.

Step 6: Add the prepared pesto sauce to the skillet and stir until combined.

Step 7: Toss the cooked spaghetti into the sauce, adding reserved pasta water as needed to loosen the sauce.

Step 8: Sprinkle with red pepper flakes and extra Parmesan cheese.

Step 9: Garnish with fresh basil leaves before serving.

Storage and Reheating Tips

Store leftover Creamy Pesto Spaghetti in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat with a splash of milk or cream to refresh the sauce.

Freezing is not recommended because the creamy pesto sauce may separate after thawing.