Spring.Sprang.Sprung.Sp...aghetti.

You've already learned that I like the foods. Now I get to show you my food love. 

I made this dish a while back; it reminds me so much of Springtime, even though Houston has most recently been like "sauna time" or "I can't even decide what climate I want to emulate" time. 

That being said: I give you linguine con crema di basilico e parmiggiano reggiano. Say whaaaa? I just spoke Italian to you. #Nomcity.

 oh yes.

oh yes.

If pasta is your "thang", then look no further. And here's how it's done folks:

INGREDIENTS:

-Some fiiiiine linguini. If you go outta the box, that's cool, but if you use something fresh (ahem Central Market has fresh hand-made pastas) then you'll notice a significant taste 'bump'. 

-2 Bunches 'so fresh and so cleanclean' Basil.

-1 Carton heavy whipping cream. (um yeah, you thought this was going to be 'skinny'? Get outta here)

- 2 or 3 cloves fresh garlic (See?! This recipe is vampire proof too. I'm always lookin' out for ya)

-1 Plastic box thingie (the smaller one) of Gran Padano cheese. You can sub fresh grated parmesan or reggiano but TRYYYYY not to use Kraft powdery stuff, k? 

PROCEDURE/SCIENTIFIC METHOD/THIS IS HOW WE DOOOO IT (to be sung to the melody of Montell Jordan's song, because duh). 

-Separate your cream into halves, and put half in a saucepan and start to simmer. NOT boil. You don't want it to clot or break, because then you're in trouble and I can't save you. 

-While the water for your pasta is getting hot, put your garlic, and basil leaves into the food processor. Add a drizzle of olive oil (a LIGHT drizzle, just enough to make a 'paste' of your garlic and basil). 

-Cook your pasta, I do it a little al dente style because it's mo' bettah. 

-Add the cream that was NOT in the pan to your food processor 'paste'. Let it blend and become smooth (operator).

-THEN. Add your basil/garlic/cream concoction to the simmering cream in the pan. Make sure you slowly incorporate it in, and here is where you can add your salt/fresh cracked pepper to taste. 

-Add a robust (love that word) handful of your cheese to the sauce, and stir stir stir. 

-Once the sauce is BARELY bubbling, you're good to go. (HINT: If your sauce become TOO thick, add a tablespoon at a time of your pasta water till you reach the perfect saucy consistency)

-Pour the sauce over whatever amount of pasta you choose to eat, sprinkle the remainder of the cheese on top, and VOILA. You can even be super fancy and add a basil leaf for garnish. 

IMPORTANT NOTE: If you cook, you must have music. (And probably a side glass of wine) Otherwise it tastes bad. It's science. SO head on over to Spotify and make a playlist. I'm a HUGE fan of listening to the Rat Pack and oldies while I cook. It works. Promise. Here's a link to my "Starred" list on Spotify. From there, you can browse around my other lists; #holla.

Actually, I lied. Check out THIS Starred list which looks #weaksauce right now but give me a week and your mind will be blown. #trustme

And now you know. If you make this recipe, let me know what you think!! And as always, feel free to leave your questions, comments, concerns.