Pesto pasta is a classic meal for a reason, but sometimes the texture of pesto from a jar on pasta is just a little too oily. Sometimes what you really want is something creamier like this recipe, in fact! This recipe is so simple to make, and guaranteed to be the creamiest pesto that you have ever had, thanks to the cream cheese. It will not leave an oily feeling in your mouth, but it will leave you craving it again and again!
You can personalize this meal by adding some heirloom tomatoes, or English peas, or even asparagus tips to give this already green dish an extra hit of green.
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Cooktop Cove
Creamy pesto with cream cheese over angel hair pasta
½ cup fresh basil
1 tablespoon pine nuts
1 clove garlic, peeled
2 tablespoons olive oil
2 tablespoons Parmesan cheese, grated
½ pound angel hair pasta
1 cup of the pasta water
2 tablespoons cream cheese
In a food processor, combine the basil, pine nuts, garlic, olive oil, and Parmesan cheese. Pulse until a smooth pesto paste forms.
Prepare the angel hair pasta according to the instructions on the box. Cook until al dente, saving 1 cup for the pasta water and drain.
In a frying pan, combine the 1 cup of pasta water with the cream cheese, bring to a boil to make sure the cream cheese is completely melted, then add the pesto paste. Mix well. Add the pasta, mix well to combine and serve hot.
