Ingredients
4
4 servings
- •4 cups fresh basil
- •2 cloves garlic
- •½ cup pine nuts
- •¾ cup grated parmesan cheese, grated
- •¾ cup olive oil
- •¼ cup cold water
- •½ cup heavy cream
- •1 teaspoon salt
- •½ teaspoon pepper
- •12 oz fusilli pasta, al dente
- •1 cup cherry tomato, halved
- •1 cup grated parmesan cheese
- •8 oz mozzarella ball
Instructions
- To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
- Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
- Halve cherry tomatoes.
- In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
- Top with grated parmesan and mozzarella balls.
- Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
- Garnish with additional parmesan and fresh basil. Serve immediately.
- Enjoy!
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Pesto
Pesto Pasta
