# Components:
→ Pasta
01 - 1½ cups risoni (orzo) pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - ¾ cup plus 2 tablespoons heavy cream
05 - ½ cup basil pesto (store-bought or homemade)
06 - ½ cup grated Parmesan cheese
07 - Zest of ½ lemon
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
→ Garnish
10 - 2 tablespoons toasted pine nuts
11 - Fresh basil leaves, to serve
12 - Extra grated Parmesan, to serve
# Method:
01 - Bring a large pot of salted water to a boil. Cook risoni according to package instructions until al dente, about 8 to 10 minutes. Reserve ½ cup pasta water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in basil pesto and lemon zest, cooking for 1 to 2 minutes until warmed through.
04 - Add drained risoni, grated Parmesan, and ¼ cup reserved pasta water to the skillet. Toss to combine, adding additional pasta water as needed to achieve a silky, creamy consistency.
05 - Season the sauce and pasta with salt and freshly ground black pepper to taste.
06 - Plate the risoni topped with toasted pine nuts, fresh basil leaves, and extra grated Parmesan cheese.
