Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • ½ cup (125g) basil pesto
  • ¼ cup (60ml) reserved pasta water

Instructions:

  1. Melt the butter over medium heat in a medium skillet. Add the minced garlic and sauté for about 1 minute until fragrant and translucent, ensuring it does not brown.
  2. Pour in the heavy cream and increase the heat slightly to bring to a gentle simmer. Let bubble softly for 3–5 minutes, stirring occasionally, until the cream thickens enough to lightly coat the back of a spoon.
  3. Reduce heat to low. Stir in the grated Parmesan cheese until completely melted and smooth.
  4. Fold in the basil pesto and reserved pasta water. Whisk constantly until the sauce is a uniform, vibrant green with a glossy, silky sheen. Remove from heat immediately.