Ingredients:

  • 1 lb (450g) Penne, Fusilli, or Farfalle
  • 1 tbsp (15ml) salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (125g) basil pesto
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1/4 tsp (1.5g) red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente (1-2 minutes less than package directions). Reserve 1 cup (240ml) of starchy pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. If adding optional protein (chicken or shrimp), sauté until cooked through and set aside. In the same pan, sauté minced garlic and red pepper flakes for 60 seconds until fragrant.
  3. Pour in heavy cream and simmer for 2-3 minutes until slightly thickened. Lower heat to medium-low and stir in pesto and parmesan cheese, whisking until melted and uniform.
  4. Add the cooked pasta and sautéed protein to the skillet. Toss to coat, adding reserved pasta water as needed to achieve a glossy emulsion.