WebAdd the cheese. Pour the parmesan cheese over the thickened sauce and whisk thoroughly until the cheese is melted and the sauce is smooth. This should take …
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Boil a large pot of water over high heat. Season the water generously with salt, and cook the pasta according to the manufacturer’s instructions. Heat a large skillet over medium heat. Add in the butter and garlic. Cook for 30-60 seconds until the garlic is fragrant. Pour in the heavy cream, milk, and pesto.
Then add in the extra-virgin olive oil, salt and ground pepper. Pulse again until a smooth, thick pesto sauce is formed. Next, add the heavy cream, pulsing just a few times to incorporate the cream. If the sauce is a little too thick, you can thin it out with a bit water.
Add pasta water if the sauce needs to be thinned out. Serve this creamy pesto pasta warm, garnished with parmesan cheese. Pasta: I love my creamy pesto sauce smothered over fettuccine noodles, but use whatever pasta you have on hand and love. You can also use gluten-free pasta if needed.
Add in the butter and garlic. Cook for 30-60 seconds until the garlic is fragrant. Pour in the heavy cream, milk, and pesto. Stir and cook for 1 minute to warm through. Turn heat to low, then add in the parmesan cheese. Stir until it is melted. Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce.