Creamy Pesto Pasta Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 2 cups packed fresh basil leaves
  • 2 tablespoons pine nuts
  • ¼ cup grated or shredded parmesan cheese
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • 4 tablespoons salted butter, divided
  • ½ cup panko breadcrumbs
  • ¼ cup pine nuts
  • 1 teaspoon lemon zest
  • ¾ teaspoon salt, divided
  • 8 ounces fettuccine
  • 3 garlic cloves, minced
  • 1 ¼ cup heavy cream
  • ¼ cup grated or shredded parmesan cheese, plus more for garnish
  • ¼ teaspoon black pepper
Directions
  1. Bring a pot of water to a boil.
  2. While the water heats, add the basil, 2 tablespoons pine nuts, ¼ cup parmesan, 1 garlic clove, lemon juice, olive oil, and ½ teaspoon salt to a food processor.
  3. Blend until the pesto is mostly broken down but still chunky. Set aside.
  4. Melt 1 tablespoon butter in a 12-inch skillet over medium heat.
  5. Add the panko and ¼ cup pine nuts. Toast, stirring often, until golden brown, about 3 to 4 minutes. Watch closely so the pine nuts don't burn.
  6. Transfer the panko and pine nuts to a small bowl and stir in the lemon zest and ½ teaspoon salt. Set aside.
  7. Add the fettuccine to the boiling water and cook according to package instructions. Once cooked, drain the pasta and set aside.
  8. Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
  9. Add the minced garlic and cook until fragrant but not browned, about 1 minute.
  10. Pour in the cream and simmer for 3 minutes.
  11. Reduce the heat to low and whisk in ¼ cup parmesan, the remaining ¼ teaspoon salt, and pepper until smooth.
  12. Add the fettuccine to the skillet and toss to coat the noodles.
  13. Turn off the heat and stir in all of the pesto.
  14. Garnish the pasta with the lemon breadcrumb topping and optional extra parmesan before serving.