Perciatelli with Creamy Pesto
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Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A summer pasta dish with a creamy pesto sauce.
Ingredients
  • 4 garlic cloves, peeled
  • 4 ounces reduced fat cream cheese, room temperature
  • 2 cups fresh basil leaves, firmly packed
  • 4 tablespoons olive oil
  • ½ cup cream
  • ⅓ cup freshly grated parmesan cheese
  • ¼ cup pine nuts
  • 2 tablespoons flat-leaved parsley, chopped
  • 1 teaspoon Meyer lemon zest
  • 1 teaspoon kosher salt
  • ½ pound dried perciatelli, or other spaghetti-type pasta
  • grated parmesan, pine nuts and fresh basil leaves (optional garnish)
Instructions
  1. Bring a large pot of water to a boil. Add the garlic cloves to the boiling water and cook for one minute. Remove with a slotted spoon and set aside. Keep the water boiling.
  2. Using a processor, purée the cream cheese, blanched garlic, basil, oil, cream, parmesan, pine nuts, parsley and lemon zest until smooth.
  3. Add the salt to the boiling water and cook pasta according to package directions, usually 9-11 minutes.
  4. Drain the pasta and divide into 2 shallow bowls or plates. Top each portion with a ladle of pesto. Garnish with parmesan and fresh basil leaves. Serve.
Recipe by Liz The Chef at https://lizthechef.com/perciatelli-with-creamy-pesto/