Working customer service for an online company can lead to some very interesting conversations from people calling from all over the country. I talked to quite a doozy earlier this week. Here is how our conversation went:
Me: For shipping, you can ship it via US mail for $6.95, that’s 1-2 weeks in the US. Or UPS ground for $8.95, that’s 5 business days.
Him: Well, I absolutely hate UPS with every fiber of my being and wish they would die a horrible, agonizing death because they are the worst company in the entire world. Ship it US mail.
Me: *pause* Okay…US mail it is…
Who are these people? I just tell myself these people are practical jokers. It helps me sleep at night.
One thing that isn’t a joke is how easy this creamy pesto pasta is. From walking in to the kitchen to walking out of the kitchen with a warm bowl of this creamy pesto pasta, it will take you 15 minutes or less. I promise you, I timed myself. And that includes bowling time for the water. I used fettuccine pasta, but in the past I’ve used faster cooking pasta like spaghetti, angel hair or shells and it takes even less time. It’s wonderful for busy nights. If you have some leftover chicken or veggies, throw it in! It can only make it better.
I’m so happy that fall is now here, and it is the season for comforting pasta dishes. I love a good pesto pasta, but we all know that creamier is better.
Make this creamy pesto pasta for your fella tonight. He will love it so much, he’ll sit with you and watch an entire episode of 19 Kids and Counting (anyone else super excited for Jill and Derick’s wedding?!). Then do the dishes. Then bring you an M&M cookie and a glass of milk. I know from experience, *wink*.Print
- 1/2 pound pasta (I used fettuccine, but use whatever you have)
- 3 tablespoons salted butter
- 4 garlic cloves
- 1 cup heavy cream
- 1/2 cup milk (I use 1% milk)
- 2 tablespoons pesto
- 1/3 cup grated parmesan cheese
- Boil a large pot of water over high heat.
- While waiting for the water to bowl, peel the garlic and gather all other ingredients.
- When the water is boiling, salt the water and add the pasta. Cook according to manufacturers instructions.
- Heat a large skillet over low heat. As it is heating up, add in 3 tablespoons of butter, then grate the garlic on the butter as it is melting. As soon as you’ve grated the garlic, turn the heat up to medium high heat, and stir for 1 minute until the butter is melted and the garlic is fragrant.
- Pour in the heavy cream and milk, stir and cook for 1 minute. Add in the pesto, stir to combine. Turn heat back to low, then add in the parmesan cheese. Stir until it is melted.
- Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce. Toss to combine. Add pasta water if the sauce needs to be thinned out. Serve immediately.
If you don’t have a micro-plane zester to grate the garlic, you can finely chop it.