Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic minced
- 1 1/2 cups heavy cream
- 2 vegetable bouillon cubes
- 1 cup pesto
- 1/2 cup fresh grated parmesan cheese
- 2 cups cherry tomatoes cut in half
- salt and pepper to taste
- 1 lb dried pasta
Instructions
- Cook the pasta according to the directions on the package. Make sure to reserve 1 cup of pasta water before draining it.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and saute it until it’s fragrant and just starting to turn golden brown (30 seconds to 1 minute). Don’t let the garlic brown or it will have a bitter taste.
- Add the cream, water, bouillon and pesto to the skillet. Simmer it for about 3 minutes, until the sauce thickens slightly.
- Add the parmesan cheese and cherry tomatoes and simmer for about a minute, just enough to heat the tomatoes through. Taste the sauce and add a dash of salt and pepper if you’d like.
- Add the cooked pasta and toss it in the sauce. If the sauce is too thick, add a little bit of the reserved pasta sauce to loosen it. Serve immediately. Enjoy!
Notes
- You can use store-bought pesto, but I highly recommend making your own. Here's my Sunflower Seed Basil Pesto recipe.
- I use Maggi Vegetable Bouillon Cubes. You can use a different brand, but the flavor the dish may vary.
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