Creamy Pesto Pasta

• 3 cups Packed Basil Leaves
• 1 pound Pasta, I Used Spaghetti
• 1 cup Cream
• 2 cloves Garlic
• 1/2 cups Slivered, Peeled Almonds
• 1/2 cups Olive Oil
• 2 Lemons, Juiced
• Kosher Salt And Black Pepper To Taste
• 1 cup Freshly Grated Parmesan, Plus More For Garnish
• 1 pint Cherry Tomatoes, Halved

1. 1) Bring a large pot of salted water to a boil.
2. 2) Prepare an ice bath.
3. 3) Boil the basil for about 1 minute and then quickly plunge it into the ice bath.
4. 4) Drain the basil and set aside.
5. 5) Bring the pot of water back to a rolling boil and put the pasta in to cook.
6. 6) Cook the pasta to al dente according to the manufacturers directions.
7. When its done, drain it and put it in a large serving bowl.
8. 7) Put the cream on the stove in a small saucepan over medium heat.
9. 8 ) Meanwhile, in a blender, add the garlic, the almonds, the basil, the oil and lemon juice
10. 9) Puree until the pesto is creamy and bright green.
11. Adjust the flavor with salt and pepper.
12. 10) Transfer the pesto to a bowl.
13. 11) Fold in the Parmesan cheese.
14. 12) When the cream is simmering, take it off the heat.
15. 13) Whisk the pesto into the hot cream.
16. 14) Toss the pasta with the creamy pesto
17. 15) Pile the top of the past with Parmesan and add tomatoes.
18. Enjoy!

basil, pasta, cream, garlic, olive oil, lemons, kosher salt, freshly grated parmesan, tomatoes

Taken from tastykitchen.com/recipes/main-courses/creamy-pesto-pasta/ (may not work)