Basil Pesto Cream Pasta

If you have a basil plant, this is a great recipe to use a bunch of basil if it starts growing out of control.  Or even if you have a well-mannered basil plant, for that matter.  Another plus is that all the kids loved it and ate 2 and 3 helpings!  I had some leftovers the next day for lunch and the kids were actually asking why they didn't get to have the "green noodles" for lunch.  So it was a hit.  It's also a great meatless meal, and I'm always on the lookout for a good no-meat meal to put into our rotation.  If you wanted to make it a little lighter, you could probably just toss the pasta with the straight pesto and skip the cream sauce, but it doesn't feel like a heavy meal even with the cream sauce.  Perfect for a summer weeknight!

BASIL PESTO CREAM PASTA
(loosely based off of this and this)

Pesto:
1/4 cup almonds, toasted on stovetop in a pan until fragrant
3 cloves garlic
1 1/2 cups fresh basil leaves
1 pinch nutmeg
2 T. freshly grated parmesan cheese, or to taste
1/2 cup olive oil, or to taste
lemon zest or juice or sprinkle of TrueLemon seasoning
salt and pepper to taste

Combine first 5 ingredients in food processor.  While running, drizzle in olive oil.  You can eyeball the amount of oil until it gets to a consistency you like.  Stir in salt, pepper, and some lemon seasoning or zest until it tastes right to you!  You can customize this pesto to be however you want it to be!

Cream Sauce:
4 T. butter
1 cup heavy cream
pesto (recipe above)

Heat cream and butter in saucepan until butter is melted.  Stir in pesto until well combined.

Pour the cream sauce over 1 lb. cooked pasta and toss to combine.  Serve with additional freshly grated parmesan.

*I also cut up some garden cherry tomatoes and tossed them with the pasta before serving.  If you have fresh tomatoes lying around, use them in this!  It was a delicious addition!!