Orecchiette w/ Pesto-Cream Sauce | Rouxbe Online Culinary School

Ingredients

• 1/3 cup pecorino cheese
• 2/3 cup Parmigiano-Reggiano
• 1 large garlic clove
• 1 cup packed, fresh basil leaves (approx. 2 bunches)
• 1/4 cup pine nuts
• 1/2 cup extra-virgin olive oil
• kosher salt (to taste)
• 2 cups heavy cream
• 8 oz orecchiette pasta
• 4 to 5 tbsp pesto
• freshly ground black pepper (to taste)
• grated Parmigiano-Reggiano (for garnish)
• extra-virgin olive oil (for garnish)
• fresh basil (for garnish)