Creamy Pesto Pasta (Printable)
Luscious pasta coated in basil pesto cream sauce with Parmesan, 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 (store-bought or homemade)
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 - Meanwhile, 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 Suggestions:
01 -
- The sauce comes together in the time it takes pasta water to boil, making it the ultimate rescue dinner
- Something magical happens when pesto meets cream that turns simple ingredients into restaurant quality comfort food
02 -
- The sauce thickens quickly off the heat, so remove it a minute before you think it's done
- That reserved pasta water is liquid gold, it helps the sauce cling rather than slide off
03 -
- Low heat when adding cream prevents separation and keeps everything silky smooth
- Room temperature cream incorporates faster than cold straight from the fridge