Linguine with Pesto Cream

*This recipe comes from the Mom's Kitchen book I purchased at Aldi but I haven't been able to find it online anywhere so, here it is.*

Serves 4

• 500g (18oz) linguine
• 1¼ cups thickened (whipping) cream
• 4 sprigs parsley, finely chopped
• ½ cup basil pesto
• 80g (2¾oz) parmesan cheese, shaved

Bring a large saucepan of salted water to boil, add the pasta and cook for 8 minutes or until just firm in the center (al dente).

Meanwhile, place the cream, parsley, and pesto in a large non-stick frying pan (skillet) over medium hear. Gently simmer, stirring occasionally, for 3-4 minutes until thickened slightly.

Drain the pasta and return to the pan in which it was cooked. Pour over the pesto cream and toss to combine.

Divide the pasta amongst four serving bowls and top with parmesan to serve.