Boil pasta to al dente according to the package instructions.
Add butter and Parmesan to another heat resistant pot/bowl.
Scoop out 1 cup of pasta water when the pasta is ready and reserve. Drain the rest of the pasta and add to the bowl with Parmesan. Add 1/4 cup reserved pasta water. Stir gently until the pasta is well coated, glistening and butter and cheese have melted. Add more pasta water if needed to reach desired creamy consistency to get pasta silky and saucy.
Add pesto to the pasta and stir to combine. Season with salt and pepper to taste. Divide between 2-3 (ideally warmed) plates. Garnish with any optional garnishes of choice and serve immediately.
This is such a beautiful summery dish. Fresh vegetable medley would go great with it. What you see in the pictures here is fresh yellow tomato, grape tomatoes, purple peppers, basil and lightly sautéed summer squash and green peas. To sauté - heat a little bit of oil in a skillet over medium-high heat until the skillet is hot, then cook your diced vegetables for 2-4 minutes per side until golden, slightly softened but still retain plenty of crunch. Top your pasta with this mixed vegetable medley, if desired. Enjoy!
Ingredients
Directions
Boil pasta to al dente according to the package instructions.
Add butter and Parmesan to another heat resistant pot/bowl.
Scoop out 1 cup of pasta water when the pasta is ready and reserve. Drain the rest of the pasta and add to the bowl with Parmesan. Add 1/4 cup reserved pasta water. Stir gently until the pasta is well coated, glistening and butter and cheese have melted. Add more pasta water if needed to reach desired creamy consistency to get pasta silky and saucy.
Add pesto to the pasta and stir to combine. Season with salt and pepper to taste. Divide between 2-3 (ideally warmed) plates. Garnish with any optional garnishes of choice and serve immediately.
This is such a beautiful summery dish. Fresh vegetable medley would go great with it. What you see in the pictures here is fresh yellow tomato, grape tomatoes, purple peppers, basil and lightly sautéed summer squash and green peas. To sauté - heat a little bit of oil in a skillet over medium-high heat until the skillet is hot, then cook your diced vegetables for 2-4 minutes per side until golden, slightly softened but still retain plenty of crunch. Top your pasta with this mixed vegetable medley, if desired. Enjoy!
