Creamy Pesto Macaroni

Name: Creamy Pesto Macaroni
Yield: 8
Ingredients: 250 g of short pasta (penne, parafuso, farfalle); 1 tablespoon of salt; 2 tablespoons of olive oil; 2 cups of parsley leaves; 1 clove of garlic; 1 cup of grated Parmesan cheese; 1 can of heavy cream; To sprinkle with; Pecan nut crumbs

1
250 g of short pasta (penne, parafuso, farfalle)
2
1 tablespoon of salt
3
2 tablespoons of olive oil
4
2 cups of parsley leaves
5
1 clove of garlic
6
1 cup of grated Parmesan cheese
7
1 can of heavy cream
8
To sprinkle with
9
Pecan nut crumbs

Ingredients

1
250 g of short pasta (penne, parafuso, farfalle)
2
1 tablespoon of salt
3
2 tablespoons of olive oil
4
2 cups of parsley leaves
5
1 clove of garlic
6
1 cup of grated Parmesan cheese
7
1 can of heavy cream
8
To sprinkle with
9
Pecan nut crumbs

Directions

1
1 Cook the macaroni in boiling water with salt until al dente (cooked, but still firm)
2
Drain, drizzle with olive oil and set aside
3
2 In a food processor, process the parsley, garlic, half of the Parmesan cheese, and half of the heavy cream
4
3 Remove from processor and mix in the remaining Parmesan cheese and heavy cream
5
Set aside
6
4 Reheat the reserved macaroni, mix in the cream, sprinkle with pecan nut crumbs and serve immediately.