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
# 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 Insights:
01 -
- The sauce comes together in under ten minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day, if they even last that long
02 -
- That reserved pasta water is liquid gold, creating the emulsion that makes restaurant pasta sauce cling perfectly to every strand
- Garlic burns faster than you expect, turning bitter and ruining the delicate balance of this dish
03 -
- Low heat is your friend when working with cream and cheese, preventing the sauce from separating or becoming grainy
- Grate your own Parmesan instead of buying pre grated, which contains anti caking agents that prevent smooth melting