I like things to be easy most of the time. Sure, sometimes I decide to spend an entire day making pasta from scratch or toasted coconut marshmallows or homemade choco tacos. But usually I get home from work, stare blankly into the cupboards for about 10 minutes until my kid yells "I'M STARVING" and then we end up eating either grilled cheese sandwiches or some pasta thing that uses up all of the almost-bad veggies in the fridge.
This recipe is super simple. Just five ingredients - unless you make the pesto from scratch, which you can do with a recipe like this. I happened to have all these things already in my house, because yes I do keep heavy cream on-hand at all times; you never know when you're going to need to whip up some homemade whipped cream to top a brownie. This is a great recipe for those of you who are ready to graduate beyond mac n' cheese that comes with a powder packet.
- 8 oz. pappardelle pasta
- 2 tablespoons prepared pesto
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 5-6 cherry tomatoes
Boil water. Throw the pasta in the water to boil (needs 10-12 minutes). In a small saucepan heat pesto and heavy cream over medium heat, stirring occasionally . When the basil and cream come to a boil add the Parmesan and turn to low. While the Parmesan melts slice your tomatoes into quarters and set aside. Your sauce will look like this:
Drain pasta, return to pan. Pour pesto sauce over pasta and gently combine. Scoop pasta into bowls and top with tomato slices. Viola!