Instructions

• Place 2 1/2 cups packed fresh basil leaves, 2 Tbsp extra virgin olive oil, and 2 Tbsp water in a food processor. Pulse until the basil is very finely minced, stopping occasionally to scrape down the sides. Transfer the basil mixture to a small airtight container and set aside.
• Bring about 10 cups of water to a boil in a large pot. Season the water generously with salt.
• Add 12 oz farfalle to the boiling water and cook according to the package directions. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
• Return the empty pot to the stove over medium-low heat. Add the remaining 1 Tbsp extra virgin olive oil.
• Add 1 1/2 Tbsp minced garlic (about 4 cloves) to the pot and sauté 20–30 seconds, until fragrant and just beginning to deepen in color but not browned.
• Pour in 3/4 cup heavy cream (add the optional extra 1/4 cup here if you prefer a creamier sauce) and bring the mixture to a light simmer.
• Reduce the heat to low and stir in 2 oz finely grated Parmesan cheese until the cheese has melted and the sauce is smooth.
• Add the drained pasta and the reserved basil mixture to the pot. Toss thoroughly to coat the pasta evenly with the sauce and pesto. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach the desired consistency (the sauce will thicken as it rests).
• Season to taste with salt and black pepper and serve immediately.