Creamy Pesto Pasta (Printable Version)
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 (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 - 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 Advice:
01 -
- It comes together in under thirty minutes but tastes like something from a proper Italian restaurant
- The creamy pesto sauce clings to every curve and crevice of the pasta
- You probably have everything you need in your fridge right now
02 -
- The pasta water is your secret weapon for getting that restaurant style cling
- Garlic burns faster than you think - thirty seconds too long and it turns bitter
- Add the pasta to the sauce, not the other way around
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Grate your Parmesan finely so it melts into the sauce instead of leaving strings