Creamy Pesto Pasta (Printable Version)
Luscious pasta coated in rich basil pesto cream sauce with Parmesan
# What You Need:
→ Pasta
01 - 14 oz penne or fettuccine
02 - Salt for pasta water
→ Creamy Pesto Sauce
03 - 1 cup heavy cream
04 - 1/2 cup whole milk
05 - 3/4 cup basil pesto
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 tbsp unsalted butter
08 - 2 cloves garlic, minced
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Extra Parmesan cheese, for serving
11 - Fresh basil leaves, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in heavy cream and milk, stirring to combine. Let simmer for 2-3 minutes until slightly thickened.
04 - Add basil pesto and Parmesan cheese. Stir until the sauce is smooth and heated through. Season with black pepper.
05 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired creaminess.
06 - Serve immediately, topped with extra Parmesan and fresh basil leaves.
# Expert Advice:
01 -
- The sauce achieves that perfect restaurant style silkiness without any complicated techniques
- Everything happens in one pan while the pasta cooks, making cleanup almost non existent
02 -
- The sauce thickens quickly as it cools, so remove it from heat a tiny bit before you think it's perfect
- Reserving pasta water is not optional here it's what makes the sauce actually coat the noodles instead of sliding right off
03 -
- Let the sauce cool slightly before tossing with hot pasta it will cling better
- If the sauce separates, a quick whisk usually brings it back together