Description
8 oz fettuccine or pasta of choice
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
⅓ cup basil pesto
1 ball burrata cheese
2 tablespoons toasted pine nuts
Fresh basil leaves, for garnish
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet over medium heat, heat the olive oil and sauté the garlic for 30 seconds until fragrant.
Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and black pepper. Cook for 2-3 minutes until slightly thickened.
Remove from heat and mix in the pesto, stirring until fully incorporated.
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If needed, add reserved pasta water for a smoother consistency.
Transfer the pasta to serving plates and top with torn burrata cheese.
Sprinkle with toasted pine nuts and fresh basil leaves. Serve immediately.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 450 kcal per serving
Servings: 4
