1. Finely chop basil, pine nuts and garlic in processor. 2. Gradually add olive oil through feed tube and process until smooth; mix in ½ cup Parmesan. 3. Transfer to a small jar (can be made up to 4 days ahead – make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air). 4. Bring cream to boil in medium saucepan; whisk in pesto. 5. Season to taste. 6. Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl. 7. Toss to coat evenly and serve sprinkled with some minced basil. 8. Note: If you want this 'saucier' you can add a little milk to wet the pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
