CREAMY PESTO PASTA RECIPE!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a lower-calorie alternative with a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are more affordable and provide similar texture.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu and chickpeas offer protein alternatives for a vegetarian option.

Clean basil and remove leaves from the stem.

Grate some parmesan cheese.

In a food processor, add 2 cups of basil leaves, 2 tablespoons of pine nuts, and 2 teaspoons of minced garlic; process until finely minced.

Gradually add in 1/2 cup of olive oil, 1/2 cup of grated parmesan cheese, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt; process until well combined and set aside.

In a large pot of boiling water, add noodles and cook according to package instructions; reserve some pasta water before draining.

In a large pan over medium heat, add olive oil and sauté onions for 3-5 minutes.

Add 1 tablespoon of minced garlic and cook for 30 seconds.

Add red pepper flakes and cook for another 30 seconds to 1 minute.

Add 1 tablespoon of butter and let it melt.

Once melted, add 1/3 cup of pesto and mix with the other ingredients.

Add 3/4 cup of heavy cream and mix until well combined.

Add 1/4 cup of reserved pasta water and let the sauce cook until thick.

Once thick, add 1/3 cup of parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; mix well.

Add the cooked noodles to the sauce and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens