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 cream could make anything taste like a hug. Ten minutes later, I was twirling fork after fork of glossy, herb-flecked pasta, wondering why I ever bothered with complicated dinners. It tasted like something you'd order at a cozy trattoria, except I was in my pajamas and the dishes were already done.
The first time I made this for friends, I panicked because I'd forgotten to plan dinner entirely. They showed up, wine in hand, and I boiled water while we caught up. By the time we sat down, the pasta was steaming in bowls, topped with basil I'd grabbed from the windowsill. One friend looked up mid-bite and said it tasted like summer in Italy, which felt generous considering I'd improvised the whole thing in under twenty minutes.
Ingredients
- Penne or fusilli pasta: The ridges and spirals grab onto the sauce in a way that smooth pasta just cannot match, turning every bite into a creamy, pesto-coated little miracle.
- Heavy cream: This is what transforms sharp, punchy pesto into something lush and forgiving, mellowing the garlic and basil into a sauce that coats your spoon like velvet.
- Basil pesto: Whether you make it yourself or crack open a jar, this is the flavor engine of the whole dish, bringing bright herbaceousness and a hint of nuttiness that makes everything sing.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, umami depth that store-bought shaker cheese simply will not deliver.
- Garlic clove: Just one small clove, minced fine, blooms in the olive oil and perfumes the entire skillet without overpowering the delicate balance of cream and pesto.
- Olive oil: A tablespoon is all you need to coax the garlic into fragrant submission and keep everything from sticking to the pan.
- Salt and black pepper: Season to taste, but do not skip the pepper because a few cracks add a gentle heat that makes the creamy sauce feel more alive.
- Toasted pine nuts: Optional, but their buttery crunch on top is like finding tiny treasure in every forkful.
- Fresh basil leaves: A handful torn over the finished bowls brings color, aroma, and a reminder that this dish started with something green and growing.
- Extra Parmesan: Always keep more on hand for the table because someone will ask for it, and that someone is usually me.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. Drop in the pasta and cook it just until al dente, with a slight firmness in the center that will soften as it mingles with the sauce.
- Prepare the garlic base:
- While the pasta bubbles away, warm olive oil in a large skillet over medium heat and add the minced garlic, stirring for just thirty seconds until it smells like an Italian kitchen and turns golden at the edges.
- Build the creamy pesto sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then whisk in the pesto and Parmesan until the sauce turns silky and begins to thicken, about two minutes. Taste it and adjust with salt and pepper, remembering that the pasta water you add later will also carry seasoning.
- Toss the pasta:
- Drain the cooked pasta, but save half a cup of that starchy cooking water before you do. Add the pasta to the skillet and toss it with the sauce, adding splashes of reserved water to loosen everything into a glossy, clingy coating that hugs each piece.
- Serve and garnish:
- Divide the pasta among bowls and scatter toasted pine nuts, torn basil, and extra Parmesan over the top. Serve it immediately while the sauce is still steaming and the cheese is just starting to melt into the heat.
Save to Pinterest There was a night last spring when I made this after a long, frustrating day, and the smell of garlic hitting hot oil was enough to reset my entire mood. I stood there stirring cream into pesto, watching it swirl into pale green ribbons, and felt my shoulders drop for the first time in hours. By the time I sat down with a bowl, the world felt manageable again, like good food has a way of doing when you need it most.
Making It Your Own
This pasta is incredibly forgiving and takes well to whatever you have around. Toss in sautéed zucchini, halved cherry tomatoes, or a handful of baby spinach to add color and vegetables without complicating things. If you want protein, stir in cooked chicken, shrimp, or even chickpeas at the end, letting them warm through in the sauce. For a lighter version, swap the heavy cream for half-and-half or whole milk, though the sauce will be thinner and less luxurious.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce may thicken and cling even more as it sits. To reheat, warm it gently in a skillet over low heat, adding a splash of milk, cream, or pasta water to bring back that silky texture. Avoid the microwave if you can, because the sauce can break and turn oily, but if you must, use low power and stir frequently.
What to Serve Alongside
This pasta is rich enough to be the star, but a simple green salad with lemon vinaigrette cuts through the creaminess beautifully. Garlic bread or a crusty baguette is perfect for mopping up any sauce left in the bowl, and a chilled glass of Pinot Grigio or Sauvignon Blanc makes the whole meal feel a little more special, even on a weeknight.
- A handful of arugula tossed on top just before serving adds peppery bite and freshness.
- If you have sun-dried tomatoes in the pantry, chop a few and stir them in for bursts of tangy sweetness.
- Finish with a drizzle of good olive oil and a crack of flaky sea salt for a restaurant-worthy touch.
Save to Pinterest This dish has gotten me through more rushed evenings than I can count, and it never feels like a compromise. It tastes like care, like time well spent, even when you barely had any to give.
Common Recipe Questions
- → What pasta works best with creamy pesto?
Short pasta shapes like penne or fusilli hold the sauce well, ensuring every bite is coated with the creamy pesto.
- → Can I make the sauce ahead of time?
Yes, prepare the sauce in advance and gently reheat it before combining with pasta; stir frequently to maintain creaminess.
- → How can I adjust the sauce thickness?
Use reserved pasta water to thin the sauce to your preferred consistency without losing flavor.
- → Are pine nuts necessary for garnish?
They add a delightful crunch and nutty depth, but you can omit or replace them with toasted walnuts or almonds.
- → What can I add for extra protein?
Incorporate cooked chicken, shrimp, or chickpeas to enrich the dish and boost nutritional value.
- → Is there a lighter alternative to heavy cream?
Half-and-half or whole milk can reduce richness while maintaining a creamy texture suitable for the sauce.