Creamy Pesto Pasta (Print)
Luscious pasta with fresh basil pesto and rich Parmesan cream sauce, ready in 30 minutes.
# What You 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
# 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 -
- Weeknight elegance that feels like restaurant food but uses pantry staples
- The sauce clings perfectly to every piece of pasta for maximum flavor in each bite
02 -
- Never skip reserving pasta water, that starchy liquid is what makes restaurant sauces cling perfectly
- Keep the heat at medium to prevent the cream from separating or curdling
03 -
- Warm your pasta bowls in the oven for five minutes so the sauce stays hot longer
- Double the sauce recipe if you love extra saucy pasta or want leftovers