Creamy Pesto Bucatini Pasta

25 mins
Serves 1
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Directions

  1. 1Toss our pasta into salted boiling water and boil according to packaging until al dente.
  2. 2Toss our pasta into salted boiling water and boil according to packaging until al dente.
  3. 3Toss our pasta into salted boiling water and boil according to packaging until al dente.
  4. 4Set aside and save some of the pasta water for later steps.
  5. 5Set aside and save some of the pasta water for later steps.
  6. 6Set aside and save some of the pasta water for later steps.
  7. 7Heat a skillet to medium-low heat.
  8. 8Heat a skillet to medium-low heat.
  9. 9Heat a skillet to medium-low heat.
  10. 10Add in a little bit of olive oil and butter.
  11. 11Add in a little bit of olive oil and butter.
  12. 12Add in a little bit of olive oil and butter.
  13. 13Once our butter is melted, toss in diced shallots and cook for about a minute or two until our shallots are fragrant and slightly softened.
  14. 14Once our butter is melted, toss in diced shallots and cook for about a minute or two until our shallots are fragrant and slightly softened.
  15. 15Once our butter is melted, toss in diced shallots and cook for about a minute or two until our shallots are fragrant and slightly softened.
  16. 16Add in minced garlic and continue cooking for another minute until our garlic is fragrant.
  17. 17Add in minced garlic and continue cooking for another minute until our garlic is fragrant.
  18. 18Add in minced garlic and continue cooking for another minute until our garlic is fragrant.
  19. 19Add in some pesto and mix in well.
  20. 20Add in some pesto and mix in well.
  21. 21Add in some pesto and mix in well.
  22. 22Heat our pesto for about a minute to bring it to temperature.
  23. 23Heat our pesto for about a minute to bring it to temperature.
  24. 24Heat our pesto for about a minute to bring it to temperature.
  25. 25Add in some heavy cream.
  26. 26Add in some heavy cream.
  27. 27Add in some heavy cream.
  28. 28Thoroughly mix our heavy cream in to combine.
  29. 29Thoroughly mix our heavy cream in to combine.
  30. 30Thoroughly mix our heavy cream in to combine.
  31. 31Add in some of the reserved pasta water and mix in well.
  32. 32Add in some of the reserved pasta water and mix in well.
  33. 33Add in some of the reserved pasta water and mix in well.
  34. 34Mix in black pepper and Italian seasoning.
  35. 35Mix in black pepper and Italian seasoning.
  36. 36Mix in black pepper and Italian seasoning.
  37. 37Stir occasionally and bring to a low simmer and simmer our sauce for about 5 minutes until it slightly reduces and thickens.
  38. 38Stir occasionally and bring to a low simmer and simmer our sauce for about 5 minutes until it slightly reduces and thickens.
  39. 39Stir occasionally and bring to a low simmer and simmer our sauce for about 5 minutes until it slightly reduces and thickens.
  40. 40Once our sauce has thickened, remove from heat and allow to cool down for about 2 minutes.
  41. 41Once our sauce has thickened, remove from heat and allow to cool down for about 2 minutes.
  42. 42Once our sauce has thickened, remove from heat and allow to cool down for about 2 minutes.
  43. 43Mix in Parmigiano Reggiano, salt to taste, and red pepper flakes to taste.
  44. 44Mix in Parmigiano Reggiano, salt to taste, and red pepper flakes to taste.
  45. 45Mix in Parmigiano Reggiano, salt to taste, and red pepper flakes to taste.
  46. 46Toss in our cooked pasta with the sauce.
  47. 47Toss in our cooked pasta with the sauce.
  48. 48Toss in our cooked pasta with the sauce.
  49. 49Let rest for a minute so our sauce can adhere to our pasta, then serve and enjoy.
  50. 50Let rest for a minute so our sauce can adhere to our pasta, then serve and enjoy.
  51. 51Let rest for a minute so our sauce can adhere to our pasta, then serve and enjoy.

Ingredients

  • 0.5 Pound Bucatini Pasta
  • 0.5 Pound Bucatini Pasta
  • 0.5 Pound Bucatini Pasta
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 0.25 cup Unsalted Butter
  • 0.25 cup Unsalted Butter
  • 0.25 cup Unsalted Butter
  • 1 null small Shallot, diced
  • 1 null small Shallot, diced
  • 1 null small Shallot, diced
  • 2 null Cloves Garlic, minced
  • 2 null Cloves Garlic, minced
  • 2 null Cloves Garlic, minced
  • 1 cup Green Pesto
  • 1 cup Green Pesto
  • 1 cup Green Pesto
  • 2 cups Heavy Cream
  • 2 cups Heavy Cream
  • 2 cups Heavy Cream
  • 0.25 cup Pasta Water
  • 0.25 cup Pasta Water
  • 0.25 cup Pasta Water
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 Teaspoon Italian Seasoning
  • 1 Teaspoon Italian Seasoning
  • 1 Teaspoon Italian Seasoning
  • 0.5 cup grated Parmigiano Reggiano Cheese
  • 0.5 cup grated Parmigiano Reggiano Cheese
  • 0.5 cup grated Parmigiano Reggiano Cheese
  • 0.5 tsp Kosher Salt
  • 0.5 tsp Kosher Salt
  • 0.5 tsp Kosher Salt
  • Red Pepper Flakes
  • Red Pepper Flakes
  • 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.