Creamy Pesto Pasta (Printable)

Rich and indulgent pasta featuring fresh basil pesto swirled into a velvety cream sauce with Parmesan, 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 - Meanwhile, 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.

# Tips from dashanddishes:

01 -
  • It comes together in under 30 minutes but tastes like something you'd order at a cozy restaurant
  • The sauce is incredibly forgiving and adapts to whatever pasta shape you have in your pantry
  • Leftovers actually taste better the next day, if you somehow manage to save any
02 -
  • I once forgot to reserve pasta water and the sauce turned into a clumpy mess, now I always set a mug aside before draining
  • The sauce will look thin at first but it thickens rapidly as it coats the hot pasta, so don't keep reducing it on the stove
  • If your sauce looks like it's separating, remove it from heat immediately and whisk vigorously before it cools
03 -
  • Always use freshly grated Parmesan instead of pre-grated, the texture and melting ability are completely different
  • If your sauce is too thick, add more pasta water rather than more cream, it keeps the flavor intense without being heavy

Return