# Components:
→ Pasta
01 - 1 1/2 cups risoni (orzo) pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 3/4 cup plus 2 tablespoons heavy cream
05 - 1/2 cup basil pesto (store-bought or homemade)
06 - 1/2 cup grated Parmesan cheese
07 - Zest of 1/2 lemon
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - 2 tablespoons toasted pine nuts
10 - Fresh basil leaves, for serving
11 - Extra grated Parmesan cheese, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook the risoni until al dente, approximately 8 to 10 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the basil pesto and lemon zest. Cook for 1 to 2 minutes until heated through.
04 - Add the drained risoni, grated Parmesan, and 1/4 cup reserved pasta water to the skillet. Toss thoroughly, adding additional pasta water as needed to achieve a smooth, creamy texture.
05 - Adjust seasoning with salt and freshly ground black pepper to taste.
06 - Plate and garnish with toasted pine nuts, fresh basil leaves, and extra Parmesan cheese.
