Ingredients:

  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp fresh lemon juice
  • 1/2 cup basil pesto
  • 1/4 cup reserved pasta water
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt the butter over medium heat in a medium skillet or sauté pan. Add the minced garlic and sauté for 1–2 minutes until translucent and fragrant, ensuring it does not brown.
  2. Pour in the half-and-half and bring to a gentle simmer. Lower the heat to medium-low and whisk in the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth and opaque.
  3. Stir in the basil pesto and lemon juice. Whisk for 1 minute until the pesto is fully integrated and the sauce reaches a vibrant, uniform green.
  4. Slowly whisk in the reserved pasta water to create a velvety emulsion. Remove from heat immediately to preserve the brightness of the basil.