creamy pesto pasta
This creamy pesto pasta combines the rich flavors of basil pesto with a silky, creamy sauce, making every bite a delicious delight. It's a quick and easy dish that's perfect for busy weeknights or when you're looking to impress guests without spending hours in the kitchen.
Equipment
- 1 large pot for boiling pasta
- 1 colander
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 blender or food processor optional, if making fresh pesto
Ingredients
- 12 oz penne or your favorite pasta
- 1 cup heavy cream
- ½ cup basil pesto Store-bought or homemade.
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- to taste Salt
- to taste Freshly ground black pepper
- 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 1 cup of pasta water before draining, then drain the pasta in a colander.
- In a large 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.
- Lower the heat and pour in the heavy cream, stirring gently. Allow it to simmer for 2-3 minutes until it begins to thicken slightly.
- Add the pesto to the skillet, mixing well until fully incorporated. If the sauce is too thick, gradually add some reserved pasta water to reach your desired consistency.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix until the cheese has melted and the sauce is creamy.
- Add the drained pasta to the skillet and toss to coat the pasta evenly in the sauce. Cook for an additional 1-2 minutes to heat through.
- Serve the creamy pesto pasta immediately, garnished with fresh basil leaves if desired.
Notes
For an extra protein boost, you can add grilled chicken or shrimp.
Feel free to customize your pasta by adding vegetables like cherry tomatoes, spinach, or broccoli.
Store any leftovers in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or pasta water if necessary to revive the sauce.