Best 15-Minute Creamy Pesto

# What You Need:

→ Pasta

01 - 14 oz penne or fusilli pasta

→ Creamy Pesto Sauce

02 - ½ cup heavy cream

03 - ⅓ cup basil pesto (store-bought or homemade)

04 - ¼ cup grated Parmesan cheese

05 - 1 small garlic clove, minced

06 - 1 tbsp olive oil

07 - Salt and freshly ground black pepper, to taste

→ Garnish

08 - 2 tbsp toasted pine nuts (optional)

09 - Fresh basil leaves

10 - Extra Parmesan cheese, for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.

02 - In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.

03 - Stir in the heavy cream and bring to a gentle simmer. Whisk in the pesto and Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes. Season with salt and pepper.

04 - Add the drained pasta to the skillet and toss to coat in the creamy pesto sauce. If needed, add a splash of reserved pasta water to loosen the sauce to your desired consistency.

05 - Divide the pasta among bowls. Top with toasted pine nuts, fresh basil leaves, and extra Parmesan if desired. Serve immediately.

# Expert Hints:

01 -

It tastes like youve been cooking all day, but youre done before the pasta water even cools.
The sauce clings to every ridge of the pasta, so no bite is ever plain or boring.
You can dress it up or down depending on whos at the table.

02 -

Do not skip reserving the pasta water, it loosens the sauce without making it greasy.
Add the pesto off the heat if your cream is already hot, or it can split and turn grainy.

03 -