Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 1 tbsp (15ml) Salt (for boiling water)
  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 cloves (15g) Garlic, minced
  • 1/2 cup (125g) basil pesto
  • 1/2 cup (120ml) half-and-half
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) cracked black pepper
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (usually 1-2 minutes less than package directions). Before draining, reserve 1 cup (240ml) of the starchy pasta water and set it aside.
  2. While the pasta boils, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and translucent, but not browned.
  3. Lower the heat to medium-low. Stir in the half-and-half and whisk constantly for 2 minutes until it begins to simmer gently. Stir in the basil pesto and Parmesan cheese, whisking until the sauce is a uniform, velvety green and the cheese has melted.
  4. Add the cooked pasta to the skillet. Toss gently with tongs to coat. If the sauce is too thick, splash in the reserved pasta water one tablespoon at a time until the consistency is glossy and smooth. Remove from heat.