- 16 oz dry pasta (I used rotini, but you can use any shape)
- 6 cups water
- 2 cups basil leaves
- 3 cloves garlic
- 1/2 c grated parmesan cheese
- 1/8 c lemon juice
- 4 oz marscapone cheese
- 1/2 tsp salt
- 1/2 c toasted pine nuts
- 1/2 c olive oil
I used an instant pot to cook the pasta as I love the ease and accuracy with which it cooks pasta, but this could easily be done using the stove pot method.
Put pasta and water in instant pot. Seal lid and turn to pressure cook setting for 10 minutes.
While pasta is cooking, combine basil, garlic, parmesan, lemon juice, salt, pine nuts and olive oil in food processor. Turn on blade and blend 2-3 minutes. Add marscapone and process again for 2-3 minutes until mixture if creamy and well blended.
When pasta timer goes off, release pressure using quick method. Open lid and drain any excess water that may be left. Stir in pesto cream sauce. Serve.