Step 1: Prepare the Basil. Begin by rinsing the fresh basil leaves under cool running water. Gently pat them dry with a clean kitchen towel, removing any excess moisture. Then, discard the large, thick stalks to ensure your Creamy Pesto Pasta Sauce remains vibrant and full of flavor. Set aside the basil leaves for blending.

Step 2: Blend the Pesto Ingredients. In your trusty blender or food processor, combine the basil leaves, extra virgin olive oil, pine nuts, grated parmesan cheese, peeled garlic cloves, Kosher salt, and fresh ground black pepper. Blend these ingredients on high for about 30 seconds, until the mixture transforms into a smooth, creamy paste. Scrape down the sides if necessary to ensure an even blend.

Step 3: Melt the Butter. Place a skillet over medium heat and add 2 tablespoons of unsalted butter. Let the butter melt completely, allowing it to shimmer slightly but not brown, which should take about 1-2 minutes. Once melted, stir in the blended pesto mixture.

Step 4: Add the Cream and Spice. Pour in 3 tablespoons of heavy cream along with ½ teaspoon of crushed red pepper flakes into the skillet with the pesto. Stir gently until well combined, cooking for another 2-3 minutes.

Step 5: Cook the Pasta. While the sauce simmers, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions, typically around 8-10 minutes. Reserve ⅓ cup of the starchy pasta water before draining.

Step 6: Combine Pasta and Sauce. Once the pasta is al dente, drain it and immediately add to the skillet with the creamy pesto sauce. Toss gently to ensure each strand is coated.

Step 7: Adjust the Sauce Consistency. If the sauce appears too thick, slowly add reserved pasta water while tossing until the desired creaminess is reached.

Step 8: Serve and Enjoy. Plate your creamy pesto pasta immediately, garnishing with more freshly grated parmesan cheese.