2 servings rigatoni
2 tablespoons butter
1/3 cup heavy cream
1 tablespoon sun-dried tomato pesto (we used Filippo Berio)
1 large basil leaf, chopped or chiffonade cut
2 tablespoons pasta water
Cook pasta according to package instructions.
In a large pan, heat butter on low until fully melted. Then, add heavy cream and whisk; heat on medium-low about 5 minutes. Add pesto and basil, and whisk; heat another 5 minutes. Before draining the pasta, add pasta water to the sauce. Then, drain pasta and toss in sauce; serve immediately.