Best 15-Minute Creamy Pesto (Printable Version)

A luscious creamy pesto pasta tossed with basil, Parmesan, and pine nuts for a fast Italian meal.

# Ingredient List:

→ 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, for serving
10 - Extra Parmesan, for serving

# How-To Steps:

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 minced garlic and sauté for 30 seconds until fragrant.
03 - Stir in heavy cream and bring to a gentle simmer. Whisk in pesto and Parmesan cheese until smooth and slightly thickened, about 2 minutes. Season with salt and pepper.
04 - Add drained pasta to the skillet and toss to coat evenly in the creamy pesto sauce. Add reserved pasta water as needed to adjust consistency.
05 - Divide pasta among bowls. Garnish with toasted pine nuts, fresh basil leaves, and extra Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than takeout and tastes about a hundred times better.
  • The creamy pesto clings to every ridged piece of pasta like it was meant to be there.
  • You can doctor it up with whatever vegetables or protein you have lying around without losing that silky, herby soul.
  • Cleanup is a breeze since everything happens in two pots and a skillet.
02 -
  • Always reserve pasta water before draining because that starchy liquid is the secret to a sauce that clings instead of puddles at the bottom of the bowl.
  • Do not let the garlic brown or it will turn bitter and ruin the gentle, creamy vibe you are going for.
  • Use freshly grated Parmesan instead of the pre-shredded kind, which contains anti-caking agents that make the sauce grainy instead of smooth.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, watching them constantly, because they go from golden to burnt in about ten seconds.
  • If your pesto is very thick, thin it with a spoonful of pasta water before adding it to the cream so it mixes in more smoothly.
  • Taste the sauce before adding salt because both the pesto and Parmesan are already salty, and it is easy to overdo it.
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