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Pesto SpaghettiOs (Anelli Pasta with Creamy Pesto Sauce)
This Pesto SpaghettiOs recipe takes your childhood favorite and gives it a gourmet upgrade. Anelli pasta is cooked directly in seasoned chicken broth, infusing every bite with rich flavor. A luscious sauce of garlic, butter, pesto, heavy cream, and Parmesan melts into a silky, cheesy coating. Finished with fresh basil and a generous sprinkle of more Parmesan, it’s nostalgic, easy to make, and bursting with herby goodness. Perfect for a cozy night in or impressing with a playful yet refined pasta dish.
Pesto SpaghettiOs (Anelli Pasta with Creamy Pesto Sauce)
By
These Carbs Don't CountIngredients
Instructions
- Step 1
In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
- Step 2
Add anelli pasta and stir to coat in garlic butter mixture.
- Step 3
Pour in chicken broth (enough to cover pasta) and bring to a simmer.
- Step 4
Season with salt, pepper, onion powder, garlic powder, and dried parsley.
- Step 5
Cook pasta in the broth, stirring occasionally, until most of the liquid is absorbed and pasta is tender.
- Step 6
Stir in heavy cream and pesto. Bring to a simmer.
- Step 7
Add Parmesan cheese and stir until sauce is creamy and smooth.
- Step 8
Serve topped with more Parmesan and fresh chopped basil.
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Per serving
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