Creamy Pesto Pasta (Printable)
Luscious pasta with fresh basil pesto and rich 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup 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 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 sauce reaches desired creaminess.
06 - Serve immediately, topped with extra Parmesan and fresh basil leaves.
# Expert Tips:
01 -
- This comes together in under 30 minutes but tastes like something from a fancy restaurant
- The creamy sauce clings to every strand of pasta without being heavy or overwhelming
- You can customize the protein or keep it vegetarian for a meatless Monday win
02 -
- That reserved pasta water is liquid gold it contains starch that helps bind the sauce to the pasta
- Never let your cream sauce come to a rolling boil or it might separate and become grainy
- Parmesan adds saltiness so taste before adding any additional salt to the final dish
03 -
- Room temperature cream incorporates more smoothly and is less likely to separate
- Add pasta water gradually rather than all at once for better control over consistency