Creamy Pesto Fettuccine

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 12 oz fettuccine
• 2 cups packed fresh basil leaves
• 1/3 cup pine nuts
• 3 garlic cloves
• 3/4 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 3/4 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup reserved pasta water

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil. Add fettuccine and cook until just shy of al dente, about 1 minute less than package time, usually 9 to 10 minutes total.
2. 2While pasta cooks, toast pine nuts in a dry small skillet over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant; set aside to cool slightly.
3. 3In a food processor combine basil, cooled pine nuts, garlic, half the Parmesan, lemon zest, salt, and pepper. Pulse until finely chopped, then stream in olive oil while processing until a smooth, vibrant green pesto forms.
4. 4Reserve half a cup of starchy pasta water, then drain the fettuccine. Return the empty pot to low heat and melt the butter.
5. 5Add the heavy cream to the pot and warm gently for 1 minute without boiling. Stir in the fresh pesto until the sauce turns a creamy pale green.
6. 6Add the drained fettuccine to the sauce along with a splash of reserved pasta water. Toss continuously over low heat for 1 to 2 minutes so the noodles absorb the sauce and become glossy.
7. 7If the sauce seems too thick, add more pasta water a tablespoon at a time until it coats the ribbons luxuriously. Stir in the remaining Parmesan until melted and silky.
8. 8Divide among warm plates, twist the long fettuccine into neat nests, and finish with an extra grind of black pepper and a few reserved pine nuts if desired. Serve immediately while the cream and pesto still shine.