Creamy Pesto Pasta
Simple is always best and this pasta is exactly that. packed with so much flavor that is easy to make and a favorite to serve!
Servings: 4 servings
Ingredients
Pesto sauce
- 2 cups fresh basil
- 1/2 cup parmesan cheese
- 1/2 tbsp lemon juice
- 1/4 cup plus 1 tbsp. olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Pasta-Sauce
- 1 pound Rigatoni, cooked to al dente
- 1/2 package thick cut bacon, cut into bite size pieces
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1/4-1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp flour
- 1 1/2 cups heavy cream
- 1/4 cup pesto sauce you can always buy store bought if you would like
- 1/2 cup parmesan cheese, grated plus more for garnish
Instructions
Pesto Sauce
- In a food processor or blender add all the pesto ingredients and 1/4 cup of olive oil. Puree, slowly pour in the remaining oil and mix until smooth. Set it aside. Any leftovers can be refrigerated.
- In a large saucepan cook the bacon until crispy but not over cooked. Move to a paper towel and let it drain.
- Start a large pot of salted water. Bring to a boil. (Add the pasta when the water is boiling) Cook until al dente.
- While the water starts going let's make the sauce.
- Over med heat, add 1 tbsp of oil. Then the garlic and red pepper flakes. Sautee for 1 minute.
- Add the flour and whisk. Next add the heavy cream and whisk until smooth. Then goes the pesto sauce and parmesan cheese.Continue to whisk until it begins to thicken.
- Add the bacon and cooked pasta. Stir until the pasta is well coated. Add salt and pepper then mix.
- Plate with extra parmesan cheese, extra black pepper, and garnish with basil if you would like.
- Enjoy!
