Spring Pesto Pasta

Indulge in one of our fav gluten-free delights that's as light as a feather but still brings that cozy, comforting feeling. This Creamy Pesto Pasta is made with our AWARD-WINNING vegetable broth and will satisfy your cravings without weighing you down. 

INGREDIENTS (for pesto): 

• 1 large package fresh basil leaves 
• 1/4 cup extra virgin olive oil 
• 1/4 cup pine nuts 
• 1/4 cup freshly grated parmesan cheese + more for serving 
• 4 cloves garlic (peeled) 

INSTRUCTIONS (for Pesto) 

Place into a food processor and blend. 

INGREDIENTS (for pasta): 

• ½-1 cup Bonafide Provisions Vegetable Broth 
• 1/2 teaspoon Kosher salt 
• 1/2 teaspoon fresh ground black pepper 
• 2 tablespoons unsalted butter 
• 3 tablespoons heavy cream 
• 1/2 teaspoon crushed red pepper flakes 
• 1 pound tagliatelle or pasta of choice 
• 1/3 cup reserved pasta water 

INSTRUCTIONS: 

1.  Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta. 
2.  In a large skillet with high walls over medium heat, melt 2 tbsp unsalted butter, add in the pesto and Bonafide Provisions Vegetable Broth and stir to combine. Add in the 3 tbsp of heavy cream and crushed red pepper flakes (optional, if you do not like spicy then omit). Season with salt, pepper and garlic. (Be careful not to season too much because we will be adding cheese to the sauce). Whisk together until the sauce is smooth and fully combined. 
3.  Lower heat to simmer and let flavors infuse for about 2-4 minutes. 
4.  Sprinkle in a handful of parmesan cheese and continue stirring until the cheese is melted. 
5. Add in the cooked/drained pasta into the pesto sauce and using tongs, carefully toss to coat the pasta. Add in 2-3 tbsp of reserved pasta water until the pasta is fully coated with the sauce and silky. 
6.  Serve with additional cheese over the top (optional). Enjoy!