Ingredients:

  • 1 lb (450g) Penne Rigate
  • 4 quarts (3.8L) Water
  • 2 tbsp (30g) Salt
  • 2 tbsp (30g) Unsalted Butter
  • 3 cloves (15g) Garlic, minced
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (120g) Prepared Basil Pesto
  • 1/2 cup (50g) Freshly Grated Parmesan Cheese
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the penne and cook until just al dente (usually 1–2 minutes less than the package instructions). Before draining, scoop out 1/2 cup (120ml) of the starchy pasta water and set it aside. Drain the pasta.
  2. Over medium heat, melt the butter in a sauté pan. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and simmer gently for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
  3. Lower the heat to low. Stir in the pesto and grated parmesan until the sauce is a consistent, pale green color. Fold in the cooked penne, tossing gently to coat. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until silky. Season with black pepper and salt if needed.