creamy pesto pasta
This creamy pesto pasta combines the rich flavors of basil pesto with a silky cream sauce for a delightful meal that can be prepared quickly. Perfect for a weeknight dinner or a special occasion.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 measuring cups and spoons
Ingredients
- 12 oz pasta of your choice (penne or fettuccine work well)
- 1 cup heavy cream
- ½ cup basil pesto
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest using a colander.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a low simmer. Stir in the basil pesto and mix well until fully combined.
- Add in the grated Parmesan cheese and stir until melted, creating a creamy sauce. If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Season with salt and pepper to taste, then add the drained pasta to the skillet. Toss to coat the pasta evenly with the creamy pesto sauce.
- Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Notes
Feel free to customize this recipe by adding cooked chicken, shrimp, or vegetables such as spinach or cherry tomatoes for more flavor and nutrition.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce.