# What you need:
→ 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 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
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook risoni until al dente, approximately 8 to 10 minutes. Reserve ¼ 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 heavy cream and bring to a gentle simmer. Stir in basil pesto and lemon zest. Cook for 1 to 2 minutes until heated through.
04 - Add drained risoni, Parmesan cheese, and ¼ cup reserved pasta water to the skillet. Toss to combine, adding more pasta water as needed to achieve a creamy consistency.
05 - Adjust with salt and freshly ground black pepper to taste.
06 - Plate the pasta and garnish with toasted pine nuts, fresh basil leaves, and additional grated Parmesan cheese.
