# Components:
→ Pasta
01 - 400 g (14 oz) pappardelle pasta
→ Basil Cream Sauce
02 - 1 cup (packed) fresh basil leaves
03 - 2 cloves garlic, roughly chopped
04 - 1 cup (240 ml) heavy cream
05 - 1/2 cup (50 g) grated Parmesan cheese
06 - 2 tbsp unsalted butter
07 - 1 tbsp extra-virgin olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Zest of 1/2 lemon (optional)
→ Garnish
11 - 1/4 cup (30 g) pine nuts
12 - Fresh basil leaves
13 - Additional grated Parmesan cheese
# Directions:
01 - Boil a generous amount of salted water in a large pot. Add pappardelle and cook until al dente, following package directions. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta.
02 - While the pasta is cooking, place pine nuts in a dry skillet over medium heat. Toast for 2-3 minutes, stirring regularly, until golden brown and fragrant. Remove from skillet and set aside.
03 - In a blender or food processor, combine fresh basil leaves, chopped garlic, extra-virgin olive oil, salt, black pepper, and lemon zest (if using). Pulse until finely minced.
04 - In a large skillet, melt the unsalted butter over medium heat. Add the basil mixture and sauté for 1 minute, stirring constantly, until aromatic.
05 - Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until fully melted and the sauce has thickened slightly, approximately 2-3 minutes. If the sauce becomes too thick, gradually incorporate small amounts of the reserved pasta water.
06 - Add the drained pappardelle to the skillet with the basil cream sauce. Toss gently to ensure the pasta is evenly coated.
07 - Plate the pasta immediately. Garnish with the toasted pine nuts, fresh basil leaves, and an extra dusting of grated Parmesan cheese.
