INGREDIENTS

1. 16ounceslow-carb pasta
2. 1/4cupbasil pesto(found in refrigerator section by fresh herbs)
3. 1/2cupparmesan cheese, grated
4. 8ouncesheavy cream
5. 2tablespoonsolive oil

DIRECTIONS

1. Prepare pasta according to package directions; drain.HINT – save 1/4 cup pasta water to add to pasta later if it needs more liquid.
2. Stir all other ingredients into hot pasta, saving a little of the Parmesan to sprinkle on top.If the dish seems too dry, you can add a little of the reserved pasta water (the starch in that water helps to bind the sauce).
3. A nice variation is to toss in about 20 grape tomatoes (split in half first) as you toss all the ingredients. They add wonderful color and flavor.