Creamy Pesto Pasta Bake

• fresh basil4 cup
• garlic2 clove
• pine nuts½ cup
• grated parmesan cheese¾ cup
• olive oil¾ cup
• cold water¼ cup
• heavy cream½ cup
• salt1 teaspoon
• pepper½ teaspoon
• fusilli pasta12 ounce
• cherry tomato1 cup
• grated parmesan cheese1 cup
• mozzarella ball8 ounce

Instructions

1. 1

   To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds.

2. 2

   Add in olive oil.

3. 3

   Process until combined, set aside.

4. 4

   Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.

5. 5

   Halve cherry tomatoes.

6. 6

   In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.

7. 7

   Top with grated parmesan and mozzarella balls.

8. 8

   Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.

9. 9

   Garnish with additional parmesan and fresh basil.

10. 10

    Serve immediately.

11. 11

    Enjoy!