For the pesto:
4 cups fresh basil
2 garlic cloves, whole
3/4 cup grated parmesan cheese
3/4 cup olive oil
1/2 cup pine nuts
1/2 cup heavy cream
1/4 cold tap water
Kosher salt and fresh ground black pepper
For the pasta:
12 oz. penne pasta cooked very al dente
1 cup halved cherry tomatoes
1 cup shredded parmesan cheese
8 oz. mozzarella cheese (shredded or mini balls)
For the pesto:
4 cups fresh basil
2 garlic cloves, whole
3/4 cup grated parmesan cheese
3/4 cup olive oil
1/2 cup pine nuts
1/2 cup heavy cream
1/4 cold tap water
Kosher salt and fresh ground black pepper
For the pasta:
12 oz. penne pasta cooked very al dente
1 cup halved cherry tomatoes
1 cup shredded parmesan cheese
8 oz. mozzarella cheese (shredded or mini balls)
