Pasta with pesto (the neapolitan way)

Serves 5 people.
1 pound of ziti with lines
1 large potato
1 box of heavy cream
2 tbs olive oil regular
1 clove of garlic
Salt,pepper
5 full tbs of pesto mix best if homemade pesto
3 tbs of Parmiggiano Reggiano
and last 5 people to eat

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Step 1
Add 2 tbs. of olive oil, in a large pan with the a chopped garlic clove and let it become golden brown. ADD the 5 tbs of pesto in the pan and let it simmer for about 3 minutes and put it aside .
Step 2
In a small but deep pan add 4 cups of water, the potato and bring it to a boil and let it cook until the potato becames very soft just like mushpotato.
Step 3
In the large pan with pesto, add half of the container with heavy cream, smash the potato and also add to it, let it cook for 3-4 minutes in low mode and put it aside
Step 4
Now it is time to cook the pasta if you follow the instructions on the box it's fine,the best is how do you like it. I always taste before it reaches the time and I like it obviously " AL DENTE " not too soft not too hard just a little bite to it.
Step 5
After the pasta is ready use the colander to rinse the water, and put the pasta back in the pan and add all the ingredients from the large pan in it. Also add the Parmiggiano Reggiano, you can add more heavy cream if you like it liquid, best if creamy, quickly mix have ready the plates because does not have to sit, and enjoy.

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