Save to Pinterest I threw this together on a Tuesday night when the fridge was nearly empty and everyone was cranky. The pasta water was already boiling before I even decided what to make. I grabbed a jar of pesto from the back of the shelf, some cream that needed using, and just went for it. Fifteen minutes later, four empty bowls sat on the table and nobody said a word until they were done eating.
My neighbor once knocked on the door just as I was plating this, and I handed her a bowl through the doorway without thinking. She texted me an hour later asking for the recipe, and I had to laugh because there really wasn't one yet. It was just instinct and hunger and a willingness to trust that pesto fixes most things. Now she makes it for her kids every week, and I love knowing something so simple traveled that way.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges grab the sauce better than smooth noodles, and they cook evenly in about ten minutes.
- Heavy cream: This is what turns sharp pesto into something silky and comforting, smoothing out the garlic and herbs.
- Basil pesto: Store-bought works beautifully here, but if you have homemade in the freezer, even better.
- Parmesan cheese: Freshly grated melts into the sauce without clumping, adding a salty, nutty backbone.
- Garlic clove: Just one small clove, minced fine, warms the oil and wakes up the whole dish without overpowering it.
- Olive oil: A tablespoon is enough to start the sauce and keep everything from sticking.
- Salt and black pepper: Taste as you go, the pesto and cheese are already salty, so go easy at first.
- Toasted pine nuts: Optional, but they add a sweet crunch that makes it feel a little special.
- Fresh basil leaves: A handful torn over the top brings color and a hit of freshness right before serving.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it like the sea, and bring it to a rolling boil. Drop in the pasta and stir once to keep it from sticking, then cook until it still has a little bite, usually around nine minutes.
- Start the sauce:
- While the pasta bubbles away, warm olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for thirty seconds until it smells sweet and toasty, but pull it off before it browns.
- Build the cream base:
- Pour in the heavy cream and let it come to a gentle simmer, stirring occasionally. Whisk in the pesto and Parmesan, and watch it thicken into a glossy, pale green sauce in about two minutes.
- Combine pasta and sauce:
- Scoop out half a cup of pasta water before draining, then tip the pasta straight into the skillet. Toss everything together, adding splashes of pasta water if it looks too thick.
- Serve hot:
- Divide the pasta into bowls and scatter over pine nuts, torn basil, and extra Parmesan. Serve it immediately while the sauce is still creamy and clinging.
Save to Pinterest One night I made this for a friend going through a rough patch, and she sat at my kitchen counter crying into her bowl, not because it was sad but because it was exactly what she needed. Food does that sometimes, it shows up right when words fail. I think about that every time I smell garlic hitting warm oil.
Making It Your Own
If you want to stretch this further, toss in whatever vegetables are lingering in the crisper drawer. I have added zucchini coins, halved cherry tomatoes, and handfuls of spinach, all of which disappear into the sauce without protest. For protein, leftover rotisserie chicken or a handful of shrimp works wonders, and chickpeas add heft if you are keeping it vegetarian. Sometimes I skip the pine nuts and use crushed walnuts instead, which taste earthier and cost less.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, add a splash of milk or cream and warm it gently in a skillet over low heat, stirring constantly so it does not split. The microwave works in a pinch, but the texture never quite comes back the same way. Honestly, this is best eaten fresh, still steaming, straight from the pan.
Pairing and Serving
I usually serve this with nothing more than a green salad dressed in lemon and olive oil, something crisp to cut through the richness. A crusty baguette for mopping up extra sauce never hurts either. If you are feeling fancy, pour a cold glass of Pinot Grigio or Sauvignon Blanc, the acidity plays nicely with the basil and cream.
- Use a vegetable peeler to shave thin ribbons of Parmesan over the top for a restaurant look.
- If you have lemon on hand, a tiny squeeze of juice over each bowl brightens everything up.
- Leftover pesto can be frozen in ice cube trays and popped out whenever you need a quick flavor boost.
Save to Pinterest This is the kind of recipe that saves weeknights and impresses guests without any pretense. Keep the ingredients around, and you will never be more than fifteen minutes away from something that feels like a small celebration.
Recipe FAQs
- → What type of pasta works best with creamy pesto sauce?
Short pasta shapes like penne or fusilli are ideal as they hold the sauce well and create a balanced bite.
- → Can I use homemade pesto for this dish?
Absolutely! Homemade basil pesto adds freshness and allows you to control ingredients and seasoning.
- → How is the creamy texture achieved in the sauce?
Heavy cream is gently simmered with pesto, Parmesan, and garlic, creating a smooth, velvety sauce that clings to the pasta.
- → What is the purpose of reserved pasta cooking water?
Adding reserved pasta water helps loosen the sauce and improves its adhesion to the pasta for optimal texture.
- → Can I add extra ingredients to boost nutrition or protein?
Yes, sautéed vegetables like zucchini or spinach and proteins such as chicken or shrimp blend well with the creamy pesto base.
- → Are there any garnish suggestions?
Toasted pine nuts and fresh basil leaves enhance flavor and add crunch and freshness to the dish.