Creamy Pesto Pasta (Printable Version)
Rich, velvety pasta with fresh basil pesto and Parmesan in a luxurious cream sauce, ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz penne or fettuccine
02 - Salt, for pasta water
→ Creamy Pesto Sauce
03 - 1 cup heavy cream
04 - 1/2 cup whole milk
05 - 3/4 cup basil pesto
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 tbsp unsalted butter
08 - 2 cloves garlic, minced
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Extra Parmesan cheese, for serving
11 - Fresh basil leaves, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in heavy cream and milk, stirring to combine. Let simmer for 2–3 minutes until slightly thickened.
04 - Add basil pesto and Parmesan cheese. Stir until the sauce is smooth and heated through. Season with black pepper.
05 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired creaminess.
06 - Serve immediately, topped with extra Parmesan and fresh basil leaves.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its endlessly adaptable, whatever proteins or vegetables you have on hand work beautifully
- Leftovers reheat surprisingly well, making it the gift that keeps on giving
02 -
- Reserving pasta water is the step that transforms this from good to restaurant quality, don't skip it
- The sauce will continue thickening off the heat, so pull it slightly earlier than you think
- If using store bought pesto, taste it first and adjust your garlic accordingly
03 -
- Room temperature cream incorporates more smoothly and is less likely to separate
- Grate your Parmesan from a wedge rather than buying pre grated for the best melt