Directions
- 1Toss our pasta into salted boiling water and boil according to packaging until al dente.
- 2Set aside and save some of the pasta water for later steps.
- 3Heat a skillet to medium-low heat.
- 4Add in a little bit of olive oil and butter.
- 5Once our butter is melted, toss in diced shallots and cook for about a minute or two until our shallots are fragrant and slightly softened.
- 6Add in minced garlic and continue cooking for another minute until our garlic is fragrant.
- 7Add in some pesto and mix in well.
- 8Heat our pesto for about a minute to bring it to temperature.
- 9Add in some heavy cream.
- 10Thoroughly mix our heavy cream in to combine.
- 11Add in some of the reserved pasta water and mix in well.
- 12Mix in black pepper and Italian seasoning.
- 13Stir occasionally and bring to a low simmer and simmer our sauce for about 5 minutes until it slightly reduces and thickens.
- 14Once our sauce has thickened, remove from heat and allow to cool down for about 2 minutes.
- 15Mix in Parmigiano Reggiano, salt to taste, and red pepper flakes to taste.
- 16Toss in our cooked pasta with the sauce.
- 17Let rest for a minute so our sauce can adhere to our pasta, then serve and enjoy.
Ingredients
- 0.5 Pound Bucatini Pasta
- 1 tbsp Olive oil
- 0.25 cup Unsalted Butter
- 1 null small Shallot, diced
- 2 null Cloves Garlic, minced
- 1 cup Green Pesto
- 2 cups Heavy Cream
- 0.25 cup Pasta Water
- 1 tsp Black Pepper
- 1 Teaspoon Italian Seasoning
- 0.5 cup grated Parmigiano Reggiano Cheese
- 0.5 tsp Kosher Salt
- Red Pepper Flakes
Equipment
SpatulaSkillet
Tips
- Boil pasta in 4 quarts of water with 2 tablespoons of kosher salt.
- Stir the sauce frequently while simmering.
- Allow the sauce to rest off heat for 2 minutes to thicken as it cools.
- Let the pasta rest with the sauce for 2 minutes for the sauce to adhere.
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