Start by bringing a large pot of salted water to a rolling boil. Cook the fettuccine as per package instructions until it’s al dente, usually around 8-10 minutes. Drain and set aside.

In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic, and Parmesan cheese. Blend until finely chopped, and then slowly drizzle in the olive oil while processing until the mixture is smooth and creamy. Season generously with salt and pepper.

In a skillet over low heat, pour in the pesto mixture and add the heavy cream. Stir gently until everything is well combined and heated through, creating a luscious, velvety sauce—about 2-3 minutes is perfect.

Add the drained fettuccine into the skillet, tossing it gently in the creamy sauce until every strand is beautifully coated. Make sure to taste and adjust the seasoning if necessary!

Serve the hot creamy pesto pasta on warm plates. For a lovely finish, garnish with extra Parmesan cheese or a sprinkle of fresh basil for that burst of color.