Save to Pinterest I threw this together on a Tuesday night when the fridge was nearly empty and my energy was even lower. The jar of pesto had been sitting there for weeks, and I figured it was time to stop overthinking dinner. What came out of that skillet was so creamy and bright that I stood at the stove eating straight from the pan. Sometimes the best recipes are born from necessity, not inspiration.
The first time I made this for friends, I panicked because I forgot to buy groceries. I boiled pasta, stirred in whatever was in the fridge, and pretended it was intentional. They asked for the recipe twice before they left. Now its my go-to when I want to look effortless but still impress.
Ingredients
- Penne or fusilli pasta: The ridges and curves grab onto the sauce in a way smooth noodles just cant, so every forkful is fully coated.
- Heavy cream: This is what turns pesto from sharp and oily into something silky you want to soak up with bread.
- Basil pesto: Store-bought works perfectly here, but if you have homemade in the freezer, even better.
- Parmesan cheese: Freshly grated melts into the sauce and adds that salty, nutty depth you cant fake.
- Garlic clove: One small clove is enough to wake up the whole pan without overpowering the basil.
- Olive oil: Just a tablespoon to start the sauce and keep everything from sticking.
- Salt and black pepper: Taste as you go, because pesto and cheese both bring their own saltiness.
- 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 color and a hit of freshness right before serving.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until its just al dente. Before you drain it, scoop out half a cup of that starchy water and set it aside.
- Warm the garlic:
- In a large skillet over medium heat, warm the olive oil and toss in the minced garlic. Let it sizzle for about thirty seconds until you can smell it, but dont let it brown.
- Build the sauce:
- Pour in the heavy cream and let it come to a gentle simmer. Whisk in the pesto and Parmesan, stirring until the sauce is smooth and starts to thicken, about two minutes.
- Toss the pasta:
- Add the drained pasta directly into the skillet and toss everything together. If the sauce feels too thick, splash in some of that reserved pasta water until it looks glossy and coats the noodles.
- Serve it hot:
- Divide the pasta into bowls and top with toasted pine nuts, fresh basil, and extra Parmesan. Serve immediately while its still steaming.
Save to Pinterest I remember serving this to my neighbor after she helped me move furniture, and she sat quietly at my counter scraping her bowl clean. She didnt say much, just asked if I had more. Thats when I knew this pasta was a keeper.
How to Make It Your Own
This recipe is a foundation, not a rule. Toss in sauteed zucchini or halved cherry tomatoes if you want more color and texture. Stir in cooked chicken, shrimp, or chickpeas if you need it to be more filling. Swap half-and-half or whole milk for the cream if you want something a little lighter but still luscious.
What to Serve It With
I usually keep it simple with a side of crusty bread and a green salad dressed with lemon and olive oil. If youre feeling fancy, pour a cold glass of Pinot Grigio. The crisp acidity cuts through the richness in the best way possible.
Storage and Leftovers
Leftovers keep in the fridge for up to three days, though the sauce thickens as it cools. When you reheat it, add a splash of milk or pasta water and warm it gently on the stove. The microwave works in a pinch, but the stovetop brings it back to life better.
- Store in an airtight container to keep the basil from browning.
- Reheat with a little extra liquid to loosen the sauce.
- Top with fresh herbs right before serving, not before storing.
Save to Pinterest This pasta has pulled me out of more dinner slumps than I can count. I hope it does the same for you.
Recipe Questions & Answers
- → What type of pasta works best with creamy pesto?
Penne or fusilli are ideal as their shapes hold the creamy sauce well and deliver balanced bites.
- → How can I adjust the sauce thickness?
A small amount of reserved pasta water can be added to loosen the sauce to your preferred consistency.
- → Can I make the sauce ahead of time?
Yes, the creamy pesto sauce can be prepared in advance and gently reheated before mixing with pasta.
- → What garnishes enhance the flavors?
Toasted pine nuts add a crunchy texture, while fresh basil and extra Parmesan enhance aroma and taste.
- → How can I make this dish lighter?
Use half-and-half or whole milk instead of heavy cream for a lighter, yet still creamy, sauce.