Creamy Pesto Pasta (Printable View)

Velvety basil pesto cream sauce coats tender pasta in this rich Italian favorite.

# 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 -
  • The sauce comes together in the time it takes pasta to boil, making weeknight elegance entirely possible
  • That perfect balance of bright basil and rich cream feels like a restaurant meal without leaving your kitchen
  • The recipe adapts easily to whatever protein or vegetables you have on hand
02 -
  • That reserved pasta water is liquid gold, containing starch that helps sauce cling to every curve and crevice of your noodles
  • Garlic burns faster than you expect, turning bitter and ruining the gentle sweetness that makes this sauce work
  • The sauce will continue thickening off heat, so stop slightly earlier than you think is perfect
03 -
  • Homemade pesto makes an enormous difference if you have ten extra minutes and a food processor
  • Letting the sauce rest for one minute off heat before tossing allows it to thicken naturally

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