Ingredients:

  • 12 oz (340g) dried pasta (Fusilli or Penne recommended)
  • 1 cup (240ml) reserved pasta water
  • 1/2 cup (120g) store-bought basil pesto
  • 1/4 cup (60ml) heavy cream
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package directions for a perfect al dente bite.
  2. Before draining the pasta, scoop out 1 cup of the cloudy, starchy pasta water and set it aside.
  3. In a large skillet over medium-low heat, melt the 2 tbsp (28g) of butter. Stir in the 1/2 cup (120g) of store-bought pesto and 1/4 cup (60ml) of heavy cream. Whisk gently for 1–2 minutes until the sauce begins to simmer and look uniform; do not let it reach a hard boil.
  4. Transfer the drained pasta directly into the skillet. Pour in 1/2 cup (120ml) of the reserved pasta water and the 1 tbsp (15ml) of lemon juice. Toss vigorously with tongs over medium heat for 60 seconds until the sauce becomes a glossy, velvety glaze.
  5. Remove the skillet from the heat. Stir in the 1/4 cup (25g) of grated Parmesan cheese and a crack of black pepper. If the sauce is too thick, add another splash of pasta water until smooth.