Ingredients
For the basil pesto:
2 cups fresh basil leaves
½ cup spinach (optional, for extra green color)
1 - 2 tablespoons toasted pine nuts
¼ cup grated Parmesan cheese
2 - 3 garlic cloves, finely chopped
¼ teaspoon salt
3 tablespoons olive oil
2 tablespoons water (if needed)
For the pasta & sauce:
8 ounces pasta (I used shellbows)
1 cup heavy cream
½ cup Parmesan cheese, grated
3 garlic cloves, minced
¼ cup white wine
2 teaspoons black pepper
Kosher salt, to taste
4 tablespoons olive oil
For serving:
Extra virgin olive oil, to taste
Chili flakes, to taste
5 About mini mozzarella balls per serving
Directions
Step 1
Make the pesto:
Step 1
Bring a pot of water with 1 tablespoon of salt to a boil. Add the basil and spinach, blanch for 30 seconds, then immediately transfer to a bowl of ice water. Let sit for 5 minutes.
Step 2
Squeeze out the excess liquid from the basil and spinach. In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, olive oil, and salt. Pulse while gradually adding the olive oil until a smooth paste forms. Add water if needed for a lighter texture. (You can also use a mortar and pestle for a more rustic texture.)
Step 3
Make the pasta & sauce:
Step 1
Bring water to a boil in a pot, adding about 1 tablespoon of salt. Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
Step 2
In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for 1 minute until fragrant.
Step 3
Pour in the white wine and cook for 3-5 minutes, allowing the alcohol to evaporate. Add the heavy cream, 1/4 cup grated Parmesan, salt, and black pepper. Stir well and reduce the heat to low.
Step 4
Once the pasta is al dente, add it to the skillet along with the remaining Parmesan cheese and about 1/4 cup of the reserved pasta water. Stir until the pasta is coated and the sauce has thickened. Add more pasta water as needed to achieve a creamy consistency.
Step 5
Remove the skillet from heat and let it sit for 2-3 minutes. Add 4-6 tablespoons of the basil pesto, 1 tablespoon at a time, stirring between each addition. If needed, add more pasta water to thin the sauce slightly. (See notes on keeping the pesto green.)
Step 6
Transfer the pasta to a serving bowl. Top with mini mozzarella balls, a sprinkle of chili flakes, freshly ground black pepper, and a drizzle of extra virgin olive oil. Finish with a final sprinkle of grated Parmesan cheese.
