Creamy Pesto Pasta (Printer-friendly)
Luscious pasta with fresh basil pesto and rich creamy 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 rolling boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Sauté minced garlic for 1 minute until fragrant, taking care not to brown.
03 - Pour heavy cream and milk into the skillet, stirring constantly. Simmer for 2-3 minutes until the mixture begins to thicken slightly.
04 - Stir in basil pesto and Parmesan cheese. Continue stirring until the sauce becomes smooth and fully heated through. Season with black pepper to taste.
05 - Add drained pasta to the skillet with the sauce. Toss thoroughly to coat all pasta. Add reserved pasta water gradually until the sauce reaches your preferred consistency.
06 - Plate the pasta immediately. Top generously with additional Parmesan cheese and fresh basil leaves.
# Expert Hints:
01 -
- Its ready in 30 minutes but tastes like something from a restaurant that takes reservations
- The sauce clings to every curve and crevice of the pasta so you get flavor in every single bite
02 -
- Dont let the garlic brown or it will turn bitter and ruin the delicate balance of the sauce
- The pasta water is your secret weapon for adjusting consistency, add it gradually rather than all at once
03 -
- If the sauce breaks, whisk in a tiny splash of cold cream and it will come back together
- Leftovers reheat surprisingly well with a splash of milk to loosen the sauce