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There’s just something magical about a big bowl of creamy pesto pasta. It’s cozy, bright, and full of flavor. The sauce is silky, the garlic is golden, and the pesto gives it that herby goodness that makes every bite feel like a warm hug. I’ve made this so many times, and it never gets old. Whether it’s a weeknight dinner or something to impress your guests, this recipe is one I always keep in my back pocket.
Method
1. Sauté the Garlic
To start things off, place a large pan or skillet over medium heat and pour in the olive oil. Give it a moment to warm up just enough so the garlic can sizzle without burning. Once the oil is hot, add the minced garlic. This is where the magic begins. Stir gently as it cooks, letting the garlic turn a light golden brown and release its wonderful aroma. It should smell rich and toasty, not sharp or raw. Keep a close eye on it burnt garlic can ruin the flavor of the whole sauce. If it starts browning too fast, lower the heat.
2. Make the Sauce
Now that the garlic is beautifully golden, it’s time to add the heavy cream. Pour it into the pan slowly and carefully, stirring right away so it blends with the garlic oil. Next, add the pesto. Use a spoon or spatula to fold it into the cream until the sauce is smooth and evenly green. Turn the heat down to low, and let the sauce simmer gently. This step takes about 10 to 15 minutes, and you’ll want to stir it occasionally so the bottom doesn’t stick or scorch. As it simmers, the sauce will thicken slightly and get even creamier. Be patient it’s worth the wait.
3. Cook the Pasta
While the sauce is bubbling away, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions. You can use any shape you like, but something like penne, fettuccine, or fusilli works great because it catches all that creamy pesto goodness. Before you drain the pasta, make sure to scoop out at least 1/2 cup of the starchy pasta water and set it aside. This water is going to help loosen the sauce and make everything silky later on. Drain the pasta once it’s al dente.
4. Bring it Together
Once the pasta is cooked and drained, add it directly into the pan of simmered sauce. Toss in the grated parmesan, black pepper, lemon juice, and fresh basil. Using tongs or a large spoon, mix everything together gently until each noodle is fully coated in the creamy sauce. If the mixture seems too thick or tight, start adding the reserved pasta water just a little at a time until the sauce reaches your desired consistency. Stir well between each addition, and stop when it’s creamy and smooth but not soupy.
5. Serve and Enjoy
Now comes the best part tasting! Give it a quick taste test and adjust the seasoning if needed. Some pestos are already pretty salty, so you might not need to add much more. Once you’re happy with the flavor, serve it up in big cozy bowls. Don’t forget to sprinkle some extra parmesan and a little more fresh basil on top for that final touch. Serve hot and enjoy every bite.
Necessary Tools
- Large sauté pan or skillet
- Medium to large pot (for boiling pasta)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle or mug (to scoop pasta water)
Creamy Pesto Pasta
Cuisine: ItalianDifficulty: EasyServings
5
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
1 lb pasta (any shape you love, penne, fusilli, or fettuccine are great)
2 tbsp olive oil
3 cloves garlic, minced
1 pint heavy cream
3/4 cup pesto (store-bought or homemade)
1/4 cup grated parmesan (plus more for topping)
1/2 tsp black pepper
Juice from 1/2 a lemon
A handful of fresh basil, julienned
Salt to taste
Directions
- Sauté the Garlic
Heat olive oil in a large pan over medium heat. Once it’s warm, add the garlic and let it sizzle until it smells amazing and turns lightly golden. Don’t let it burn! - Make the Sauce
Pour in the heavy cream and spoon in the pesto. Stir gently to combine. Lower the heat and let it simmer for 10 to 15 minutes until it thickens up a bit. Stir every now and then so it doesn’t stick. - Cook the Pasta
Meanwhile, boil your pasta in salted water according to the package directions. Save at least 1/2 cup of the pasta water before draining. - Bring it Together
Add the cooked pasta straight into the sauce. Toss in the parmesan, black pepper, fresh basil, and lemon juice. Stir everything together gently. If the sauce feels too thick, add pasta water a little at a time until it’s just right. - Serve and Enjoy
Taste and adjust the salt if needed. Serve hot with extra basil and parmesan on top. Yum.
Notes
- Don’t let the garlic burn it turns bitter fast. Keep the heat medium, not high.
- Add pasta water slowly too much can make the sauce watery.
- Taste before adding salt. Pesto and parmesan are already salty.
- Keep the heat low once the cream is in, or it may curdle or separate.
- Use freshly boiled, hot pasta so it blends smoothly with the sauce.
Serving Suggestions
This creamy pesto pasta is pretty flexible! Here are some ideas
- Top with grilled chicken, shrimp, or roasted veggies
- Serve with garlic bread or a crisp side salad
- A little chili oil on top adds a fun kick
- Great as leftovers just add a splash of milk or cream when reheating
Fun Fact
Did you know traditional pesto comes from Genoa, Italy? It’s made with fresh basil, garlic, pine nuts, parmesan, and olive oil. The word “pesto” comes from pestare, which means “to pound” because it was originally made using a mortar and pestle!
Conclusion
This creamy pesto pasta is one of those meals that feels fancy but is secretly so simple. It’s rich, herby, and just the right amount of cheesy. Whether you’re cooking for your family or just craving something comforting, this dish delivers every time. I hope you love it as much as I do because once you try it, it might just become your forever favorite too.
