Creamy Pesto Pasta (Print version)

Luscious pasta with basil pesto and rich creamy sauce, ready in 30 minutes.

# What goes in:

→ 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

# Cooking steps:

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.

# Tips from flavorandfeast:

01 -
  • The way pesto and cream together coat every single noodle in pure luxury
  • It comes together faster than deciding what to order for takeout
  • Leftovers reheat beautifully for lunch the next day if you have any
02 -
  • Reserving pasta water is the difference between sauce that slides off and sauce that beautifully clings to every bite
  • Don't let your cream mixture come to a rolling boil or it might separate and become grainy
  • The sauce continues thickening off heat, so remove it slightly earlier than you think necessary
03 -
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Grate your cheese fresh from a wedge because pre-grated contains anti-caking agents that prevent smooth melting

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