Creamy Pesto Pasta (Printable Version)
Luscious pasta with fresh basil pesto, cream, garlic, and 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
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 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 -
- Everything comes together in the time it takes to boil pasta, making it perfect for those evenings when you want something special but refuse to spend hours cooking
- The sauce hits that magical balance between rich and fresh, with cream taming pesto's intensity while letting its bright herb flavor shine through
02 -
- Reserving pasta water is non-negotiable, that starchy liquid transforms the sauce from separate components into a cohesive, velvety masterpiece
- Garlic burns faster than you expect, keep the heat at medium and watch closely for that moment when it turns fragrant but stays pale
03 -
- If your pesto seems too thick, thin it with a tablespoon of olive oil before adding it to the cream sauce for silkier incorporation
- Room temperature cream blends more smoothly with the pesto than cold cream straight from the refrigerator