Pesto Pasta Perfection! | 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.

Wash and dry 6 oz of fresh basil; add to blender.

Add 2 tablespoons of pine nuts to the blender.

Blend the basil and pine nuts together.

Add a pinch of sea salt and black pepper to the blender.

Pour in olive oil and blend until combined.

Add 4 oz of pecorino romano cheese to the blender and blend for 2 seconds until smooth.

In a skillet, melt unsalted butter over low heat until lightly browned.

Chop garlic and add it to the skillet; sauté until fragrant.

Pour in 1 lb of heavy cream and let it cook down a bit.

Season the cream with salt and black pepper; let it bubble.

Cook papardelle pasta in boiling salted water until al dente; drain.

Add the blended pesto to the cream sauce; mix well.

Combine the cooked papardelle pasta with the pesto cream sauce; stir to coat.

Serve the pasta in bowls and top with additional cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens