creamy pesto pasta
This creamy pesto pasta is a rich and flavorful dish that combines the freshness of basil pesto with the indulgence of a creamy sauce. Perfect for a quick weeknight dinner or a special occasion, it can be ready in under 30 minutes!
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 mixing bowl
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 whisk
Ingredients
- 12 oz pasta (like fettuccine or penne)
- 1 cup heavy cream
- 1 cup fresh basil pesto About 30 g.
- 1 cup grated Parmesan cheese About 100 g.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- to taste salt
- to taste pepper
- Optional: Cherry tomatoes and fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Lower the heat and stir in the heavy cream, cooking gently until it starts to bubble.
- Add the basil pesto to the cream mixture and stir until well combined. Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.
- Toss the cooked pasta in the creamy pesto sauce, ensuring all the noodles are well coated. Season with salt and pepper to taste.
- If desired, stir in halved cherry tomatoes for added flavor and garnish with fresh basil.
- Serve immediately, and enjoy your creamy pesto pasta!
Notes
Customize your pasta by adding grilled chicken, shrimp, or vegetables for extra protein and nutrition.
This dish is best served fresh but can be stored in the refrigerator for up to 2 days in an airtight container. Reheat gently on the stove with a splash of water or cream to loosen the sauce.