- 1 Pound spaghetti
- 3 cups fresh basil leaves
- 1/3 cup pine nuts
- 1/4 cup extra-virgin olive oil
- 3 cloves Garlic, Chopped
- 1 green chili/jalapeno
- 1/4 cup grated Parmesan
- 1/4 cup heavy cream
- 1 tsp chilli flakes
- Salt to season
- Topping: Shaved parmesan or cubed cheddar/gruyere cheese
- In a dry skillet toast pine nuts over low heat until golden, for about 2-3 minutes
- In a blender, combine basil, 1/4 cup olive oil, pine nuts, half of the garlic, jalapeno, Parmesan, and salt.
- In a large pot of salted boiling water, cook spaghetti until al dente. Drain, reserving 1/2 cup pasta water.
- In a skillet, saute remaining garlic with 1 tbsp of olive oil. Add chili flakes and toss in the spaghetti. Add pesto to skillet and stir well.
- Finally add cream and stir in pasta water.
- Check for seasoning and serve pasta with some shaved parmesan or cheese cubes.
