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 remembered reading somewhere that cream could turn it into something special. Ten minutes later, I was twirling pasta that tasted like I'd spent an hour in the kitchen. It's been my weeknight rescue ever since.
My neighbor once knocked on the door just as I was plating this, and I ended up splitting it between two bowls instead of four. We sat on the kitchen counter eating straight from the pan, laughing about how something this simple had no business being this good. She still texts me for the recipe every few months.
Ingredients
- Penne or fusilli pasta: The ridges and twists grab onto the creamy sauce beautifully, and they cook evenly in about ten minutes without much fuss.
- Heavy cream: This is what transforms jarred pesto into something silky and restaurant-worthy, so don't swap it for skim milk unless you want sad, watery noodles.
- Basil pesto: Store-bought works perfectly here, but if you have homemade in the freezer, thaw it gently and it'll taste even brighter.
- Parmesan cheese: Freshly grated melts into the sauce without clumping, and the nutty sharpness balances the richness of the cream.
- Garlic clove: Just one small clove minced fine adds warmth without overpowering the basil, and it blooms beautifully in olive oil.
- Olive oil: A good glug prevents the garlic from burning and adds a fruity backbone to the sauce.
- Salt and black pepper: Taste as you go, because pesto and Parmesan are already salty, and you want balance, not a salt lick.
- Toasted pine nuts: Optional, but the crunch and buttery flavor make each bite feel a little more special.
- Fresh basil leaves: A few torn leaves on top bring color and a hit of freshness that cuts through the richness.
Instructions
- Boil the pasta:
- Fill your largest 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 set a timer for whatever the box says minus one minute.
- Save some pasta water:
- Before you drain, scoop out half a cup of that starchy, salty water with a mug. It's your secret weapon for loosening the sauce later without making it greasy.
- Sauté the garlic:
- While the pasta bubbles away, warm olive oil in a big skillet over medium heat and toss in the minced garlic. Let it sizzle for thirty seconds until it smells like heaven, but pull it off the heat before it turns brown and bitter.
- Build the sauce:
- Pour in the cream and let it come to a gentle simmer, then whisk in the pesto and Parmesan until everything melts together into a glossy, pale green dream. Season with a pinch of salt and a few cranks of pepper, tasting as you go.
- Toss and serve:
- Add the drained pasta straight into the skillet and toss it all together with tongs until every piece is coated. If it looks tight, splash in some of that reserved pasta water a little at a time until it's silky and clings to the noodles just right.
Save to Pinterest There was an evening last spring when I made this after a long day and ate it outside on the porch with a glass of cold white wine. The sun was setting, the basil smelled like summer, and for fifteen minutes I forgot about everything except how good it feels to feed yourself something simple and delicious.
Making It Your Own
I've tossed in handfuls of baby spinach right at the end and let the heat wilt it into the sauce, which adds color and makes me feel slightly more virtuous. Halved cherry tomatoes or thin coins of zucchini sautéed in the same pan before you add the cream work beautifully too. If you want protein, shredded rotisserie chicken or a handful of cooked shrimp stirred in at the last second turns this into a full meal without any extra effort.
Storage and Leftovers
This reheats surprisingly well if you add a splash of milk or cream and warm it gently in a skillet over low heat, stirring until it loosens up. I've eaten it cold straight from the fridge standing in front of the open door at midnight, and honestly, it still tastes pretty great. It'll keep in an airtight container for up to three days, though it never seems to last that long in my house.
Serving Suggestions
I like to serve this with a handful of arugula dressed in lemon juice and olive oil on the side, because the peppery bite and acidity cut through the cream in the best way. A crusty baguette for mopping up any sauce left in the bowl is non-negotiable. If you're feeling fancy, a chilled glass of Pinot Grigio or Sauvignon Blanc matches the herbaceous brightness of the pesto and makes it feel like a real occasion.
- Top with extra Parmesan and a drizzle of good olive oil right before serving for a glossy finish.
- Sprinkle toasted pine nuts or even chopped walnuts over each bowl for texture and richness.
- Tear fresh basil leaves over the top at the last second so they stay bright green and fragrant.
Save to Pinterest This is the kind of recipe that makes you look like a better cook than you are, and I mean that as the highest compliment. Keep the ingredients on hand and you'll never be more than fifteen minutes away from something that feels like a warm hug in a bowl.
Recipe Questions & Answers
- → What type of pasta works best for creamy pesto sauce?
Penne or fusilli are ideal as their shape holds the creamy pesto sauce well, ensuring every bite is flavorful.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half or whole milk can be used for a lighter sauce, but it may be less rich and thick.
- → How can I add more vegetables to this dish?
Sauté zucchini, cherry tomatoes, or spinach and toss them in with the pasta to boost nutrition and color.
- → What is the best way to incorporate the pesto into the sauce?
Whisk pesto into the warm cream mixture gradually, allowing it to blend smoothly before combining with the pasta.
- → How do toasted pine nuts enhance the dish?
Toasted pine nuts add a crunchy texture and a buttery, nutty flavor that complements the creamy sauce and fresh basil.
- → Can this dish be prepared ahead of time?
It's best enjoyed fresh to maintain texture and flavor, but the sauce and pasta can be stored separately and combined before serving.