Creamy Pesto Pasta (Printable Version)
Luscious pasta with fresh basil pesto and rich creamy sauce
# 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 Tips:
01 -
- This pasta comes together in under thirty minutes, making it perfect for those nights when cooking feels like too much effort but you still want something real.
- The sauce clings to every curve and crevice of the pasta, creating those velvety, restaurant quality textures that make people ask for seconds.
02 -
- The sauce thickens quickly as it cools, so do not be afraid to add more pasta water than seems necessary—dried pasta has a way of drinking up liquid faster than you expect.
- Garlic burns faster than you think, turning bitter and acrid in seconds. Keep the heat at medium and stay attentive.
03 -
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge, preventing any potential separation.
- Grate your own Parmesan instead of buying pre grated—the anti caking agents in packaged cheese can make the sauce grainy instead of silky.