From My Kitchen: Creamy Pesto Pasta

Cooking for meatless Monday? Or maybe you’re just not in the mood for any kind of meat. I feel the urge to just go meatless sometimes. Don’t get me wrong, I’m a carnivore. I love meat. But a good old bowl of just pasta with veggies is what I crave every now and then. This is one of my go to recipes, and it is as simple as simple can be. It’s quick and delicious, so please make a big pot, everyone is going want seconds.

What you’ll need:

2 cups of fresh basil leaves (about one bunch)
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
2 oz of pine nuts
2/3 cup Extra Virgin Olive Oil
1/2 (or more) Pecorino Cheese
1/4 cup pasta liquid
1/4 cup heavy cream

Cook a pound of pasta according to the instruction on the package.

Add all ingredients besides the pasta water and heavy cream in a blender or food processor. Pulse until a smooth paste developed. If necessary add salt to taste.

While cooking the pasta, reserve 1/4 cup of the cooking water.

Once the pasta is done, drain and return to the pot. Add the reserved cooking liquid, the heavy cream and the pesto paste and stir well. Serve hot immediately!