Save I stumbled on this creamy pesto pasta one Wednesday night when the fridge was nearly empty and I was too tired to think. A jar of pesto sat in the door, cream left over from Sunday's soup, and a box of fusilli in the pantry. I threw it all together over medium heat, and within minutes the kitchen smelled like a summer garden even though it was pouring rain outside. That first bite was so good I actually laughed out loud.
My neighbor knocked on the door once while I was tossing this together, and I invited her in without thinking. She stood in the doorway watching me stir, and when I offered her a bowl she said it was the best thing she'd eaten all week. We ended up sitting at the counter talking until the pasta was gone, and now she texts me every time she makes it herself.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the sauce perfectly, so every bite is creamy and bright.
- Heavy cream: This is what makes the pesto silky and luxurious instead of oily, and it mellows the sharpness of the garlic.
- Basil pesto: Use a good quality jar or make your own if you have fresh basil, the flavor is the heart of this dish.
- Parmesan cheese: Freshly grated melts into the sauce and adds a nutty, salty depth you cannot skip.
- Garlic clove: Just one small clove, minced fine, wakes up the whole skillet without overpowering the basil.
- Olive oil: A tablespoon to start the sauce and keep everything from sticking.
- Salt and black pepper: Taste as you go, the pesto and Parmesan are already salty so go easy at first.
- Toasted pine nuts: Optional but worth it, they add a gentle crunch and a toasted sweetness.
- Fresh basil leaves: A few torn leaves on top make it look and taste like you tried harder than you did.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it still has a slight bite. Before you drain it, scoop out half a cup of that starchy water, it will save your sauce later.
- Sauté the garlic:
- Warm the olive oil in a large skillet over medium heat and add the garlic, stirring constantly for about thirty seconds until it smells sweet and toasted but not brown.
- Build the sauce:
- Pour in the cream and let it bubble gently, then whisk in the pesto and Parmesan until everything melts together into a smooth, pale green sauce. Season lightly with salt and pepper, tasting as you go.
- Toss the pasta:
- Add the drained pasta straight into the skillet and toss it around until every piece is coated. If the sauce looks tight, splash in some of that reserved pasta water and stir until it loosens to a glossy, clingy consistency.
- Serve immediately:
- Divide the pasta into bowls and scatter pine nuts, fresh basil, and extra Parmesan over the top. Serve it hot while the sauce is still creamy.
Save One night my kids were arguing over something ridiculous, and I set this pasta down between them without a word. They stopped mid-sentence, took a bite, and the whole table went quiet except for the sound of forks scraping bowls. Sometimes a good meal is the best mediator.
Making It Your Own
I have stirred in handfuls of baby spinach at the last minute and watched it wilt into the sauce, turning the whole thing even greener. Cherry tomatoes blistered in the skillet beforehand add little bursts of sweetness. If you want protein, leftover rotisserie chicken or a handful of cooked shrimp make this feel like a completely different dinner.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness, and a hunk of crusty bread is perfect for mopping up any sauce left in the bowl. I have poured a cold Pinot Grigio more times than I can count, and it never disappoints.
Storage and Leftovers
This pasta keeps in the fridge for up to three days in an airtight container, though the sauce thickens as it cools. Reheat it gently on the stovetop with a splash of milk or cream, stirring until it loosens back up.
- Do not microwave it on high or the sauce will separate and turn grainy.
- Leftover pasta makes a surprisingly good cold lunch straight from the fridge.
- If you are meal prepping, store the sauce and pasta separately and toss them together when you reheat.
Save This is the kind of recipe that feels like a hug after a long day. Keep the ingredients on hand, and you will never be more than fifteen minutes away from something that tastes like you care.
Recipe FAQs
- → What type of pasta works best for creamy pesto pasta?
Penne or fusilli pasta are ideal as their shape holds the creamy pesto sauce well, creating a balanced bite.
- → Can the creamy pesto sauce be made ahead of time?
While the sauce is best fresh to maintain its creamy texture, you can prepare the pesto mixture in advance and gently reheat it with cream before tossing with pasta.
- → How can I adjust the sauce consistency if too thick?
Add reserved pasta cooking water a little at a time to loosen the sauce and achieve a smooth, silky texture.
- → What are good garnish options to complement this dish?
Toasted pine nuts, fresh basil leaves, and extra Parmesan add crunch, fresh aroma, and a rich finish to the creamy pasta.
- → Is there a lighter alternative to heavy cream in the sauce?
Half-and-half or whole milk can be used for a lighter version, though the sauce will be less rich but still flavorful.