Save to Pinterest I threw this together on a Tuesday night when the fridge was nearly empty and my brain was too tired for anything complicated. The jar of pesto had been sitting there for weeks, and I figured cream could save just about anything. Ten minutes later, I was twirling fork after fork of this ridiculously creamy, garlicky pasta, wondering why I ever bothered with recipes that take an hour.
My neighbor knocked on the door once while I was making this, and the smell of garlic and basil drifting into the hallway made her ask if I was hosting a dinner party. I laughed and told her it was just me, a box of pasta, and a very good jar of pesto. She stayed for a bowl, and now she makes it every week for her kids.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the sauce beautifully, but honestly any short pasta works if thats what you have open.
- Heavy cream: This is what turns pesto from bright and oily into something silky and cloaking, the kind of sauce that makes you want to lick the spoon.
- Basil pesto: Store-bought is perfectly fine here, just taste it first because some brands are much saltier than others.
- Parmesan cheese: Freshly grated melts into the sauce without clumping, and it adds a sharpness that balances the cream.
- Garlic clove: One small clove is enough to perfume the whole dish without overpowering the basil.
- Olive oil: Just a tablespoon to soften the garlic and keep it from burning in those first thirty seconds.
- Salt and black pepper: Taste as you go, especially if your pesto is already salty.
- Toasted pine nuts: Optional, but they add a buttery crunch that makes the dish feel a little fancy.
- Fresh basil leaves: A few torn leaves on top bring back some of that bright green freshness.
Instructions
- Boil the pasta:
- Fill a large pot with salted water and bring it to a rolling boil, then cook the pasta until its just al dente with a little bite in the center. Before you drain it, scoop out half a cup of that starchy pasta water because itll save your sauce if it gets too thick.
- Sauté the garlic:
- While the pasta cooks, warm the olive oil in a large skillet over medium heat and add the minced garlic, letting it sizzle for about thirty seconds until it smells sweet and fragrant but hasnt browned.
- Build the creamy pesto sauce:
- Pour in the heavy cream and let it bubble gently, then whisk in the pesto and Parmesan until everything melts together into a smooth, pale green sauce. Season it with a pinch of salt and a few grinds of black 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 in that creamy pesto. If the sauce feels tight or thick, splash in some of the reserved pasta water a little at a time until it loosens up and clings perfectly.
- Serve:
- Divide the pasta among bowls and scatter toasted pine nuts, torn basil leaves, and extra Parmesan over the top. Eat it while its hot and silky.
Save to Pinterest The first time I made this for my sister, she was having one of those weeks where everything felt hard and small tasks felt impossible. I handed her a bowl of this pasta, and she got quiet for a minute, just twirling her fork. Then she said it tasted like care, which made me cry a little. Food does that sometimes.
Make It Your Own
If you want to lighten it up, swap the heavy cream for half-and-half or even whole milk, though the sauce wont be quite as luscious. I like to throw in handfuls of spinach or halved cherry tomatoes in the last minute of tossing, just to add some color and pretend Im eating vegetables. For protein, leftover rotisserie chicken, a handful of cooked shrimp, or even canned chickpeas make it more filling without much extra effort.
Storing and Reheating
This pasta is best eaten fresh when the sauce is still creamy and clinging, but leftovers will keep in the fridge for up to two days. When you reheat it, add a splash of milk or pasta water in the pan over low heat and stir gently until it comes back to life. The microwave works in a pinch, but the texture wont be quite as silky.
Pairing and Serving Ideas
I usually serve this with a simple green salad dressed in lemon and olive oil, just to cut through the richness. A glass of chilled Pinot Grigio or Sauvignon Blanc is perfect alongside it, though honestly a cold beer works too if thats what youre in the mood for. Sometimes I make garlic bread with whatever baguette is lying around, but thats only if Im feeling extra.
- Serve it in wide shallow bowls so you can see all that creamy green sauce.
- Double the recipe if youre feeding more than four because people always go back for seconds.
- Leftovers make a surprisingly good cold pasta salad the next day if you add a squeeze of lemon.
Save to Pinterest This is the kind of recipe you make on nights when you need something easy but dont want to feel like youre settling. Its quick, its comforting, and it tastes like you care.
Recipe FAQs
- → What type of pasta works best for creamy pesto sauce?
Penne or fusilli are ideal as their shapes hold the creamy sauce well, but any short pasta works nicely.
- → Can I substitute heavy cream in the sauce?
Yes, half-and-half or whole milk can be used for a lighter texture though the sauce will be less rich.
- → How do toasted pine nuts enhance this dish?
Toasted pine nuts add a pleasant crunch and a nutty flavor that complements the creamy and herbaceous notes.
- → Is this dish suitable for adding proteins or vegetables?
Absolutely, sautéed vegetables or proteins like chicken, shrimp, or chickpeas can easily be incorporated for extra nutrition.
- → How can I adjust the sauce consistency if too thick?
Adding reserved pasta cooking water gradually loosens the sauce while maintaining its creamy texture.
- → What wine pairs well with creamy pesto pasta?
A crisp white like Pinot Grigio complements the richness and herbal flavors beautifully.