Creamy Pesto Bucatini (Edit recipe)

Ingredients

• 454 grams Bucatini Pasta
• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Butter, Unsalted
• 1 tsp Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 whole Yellow Onion, finely diced
• 1 cup White Wine, I used a local Ontario Pinot Grigio
• 1.5 cups Heavy Whipping Cream, room temp
• 1 whole Himalayan Pink Salt, See Recipe
• 1 whole Black Peppercorns, Ground Fresh, See Recipe
• 1 whole Grana Padano Cheese, Garnish
• 1 whole Basil, Fresh, Garnish

Pesto

• 0.25 cup Pine Nuts, heaping 1/4
• .25 cup Extra Virgin Olive Oil, More if needed
• 1 whole Lemon, See Recipe
• 2 cloves Garlic, crushed & chopped
• 0.333 cup Grana Padano Cheese, cut in to small cubes (1/2 c if finely shredding)
• 28 grams Basil, Fresh
• 0.25 cup Parsley
• 0.25 tsp Himalayan Pink Salt, More to Taste
• 1 whole Red Pepper Flakes, See Recipe
• 1 whole Black Peppercorns, Ground Fresh, See Recipe