Sort ingredients
byrd42
QR Code
Listen
Pdf
Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain.
Meanwhile, add olive oil to a heavy bottomed saucepan over medium heat. Add minced garlic, red pepper flakes, and hefty pinch of salt and cook for 2 minutes or until softened and fragrant but not browned.
Whisk in flour and let the roux cook for a few minutes until the flour taste has disappeared and a thick paste has developed.
Slowly whisk in milk, then heavy cream and a ½ tsp salt.
Turn the heat to medium-low and let the sauce simmer for 5-10 minutes so that it thickens and reduces.
Stir in the pesto and season with more salt and pepper if needed.
Next, add the al dente pasta and then stir until everything is evenly incorporated.
Drop the heat to low and whisk in 2 cups of cheese, little by little until the sauce is smooth and creamy.
Season with salt and pepper to taste.