Creamy Basil Pesto Pasta

For the Pesto:

• 2 c fresh basil leaves

• 3 garlic cloves

• 3 T pine nuts

• 1/2 c EVOO or avocado oil

• 1/2 c parmesan cheese

• 1/2 t salt

• 1/4 t pepper

For the Pasta:

• 1 T EVOO or avocado oil

• 1 shallot, minced

• 2 garlic cloves, minced

• 1/2 t salt

• 1/4 t pepper

• 1/4-1/2 t red pepper flakes

• 1/2 c heavy cream

• 8 oz short pasta

• 1/2 c pasta water

• shaved parmesan and fresh basil to garnish

Directions:

1. Combine all ingredients for the pesto in a food processor and pulse until smooth. Set aside.

2. Make the pasta according to package instructions, then strain and set aside. Make sure to reserve the pasta water which may be used later.

3. Meanwhile, make the sauce. Heat the oil in a medium saucepan over medium-high heat. Once warm, add the shallots and sauté until softened, about 1-2 minutes. Add the garlic, salt, pepper, and red pepper flakes and sauté another 1-2 minutes until fragrant. Add the pesto and heavy cream and stir until smooth. Bring to a boil over medium-high heat, then reduce to low and let simmer until thickened. If the sauce is too thick, you can add some of the reserved pasta water.

4. Pour the pasta noodles into the sauce and toss to coat. Serve with shaved parmesan, fresh basil leaves, and more red pepper flakes.

Enjoy!!