Save I threw this together on a Tuesday night when the fridge was nearly empty and my brain was too tired for anything complicated. The jar of pesto had been sitting there for weeks, and I figured cream could make anything taste like comfort. What came out of that skillet tasted like I'd been planning it all along.
The first time I made this for friends, they arrived earlier than expected and caught me still in my work clothes, boiling water. I plated it with whatever was green in the fridge, and they asked for the recipe before they even finished eating. That's when I realized simple things done right can feel like a gift.
Ingredients
- Penne or fusilli pasta: The ridges and curves grab the sauce in a way smooth noodles just can't, and they cook evenly without much fuss.
- Heavy cream: This is what turns pesto from sharp and herby into something silky that coats your spoon, so don't skimp or swap it out unless you have to.
- Basil pesto: Store-bought works beautifully here, but if you have homemade in the freezer, thaw it gently and taste as you go because the salt levels vary wildly.
- Parmesan cheese: Freshly grated melts into the sauce like a dream, while the pre-shredded kind can clump and taste like cardboard.
- Garlic clove: One small clove is enough to wake up the cream without overpowering the basil, and mincing it fine keeps it from burning in the pan.
- Olive oil: Just a tablespoon to start the garlic sizzling and add a fruity backbone to the sauce.
- Salt and black pepper: Taste before you add more salt because the pesto and Parmesan are already salty, but pepper adds a tiny bite that balances the richness.
- Toasted pine nuts: Optional, but they add a buttery crunch that makes each bite feel a little fancier.
- Fresh basil leaves: A few torn leaves on top remind you this isn't just jarred sauce, it's something you made with care.
Instructions
- Boil the pasta:
- Salt the water generously so it tastes like the sea, then cook the pasta until it still has a little chew in the center. Scoop out half a cup of that starchy water before you drain, it's the secret to a sauce that clings instead of slides off.
- Bloom the garlic:
- Warm the olive oil over medium heat and add the garlic, stirring constantly for about 30 seconds until it smells sweet and toasty but hasn't turned brown. If it burns, start over, burnt garlic tastes bitter and ruins everything.
- Build the sauce:
- Pour in the cream and let it bubble gently, then whisk in the pesto and Parmesan until the sauce turns this gorgeous pale green and thickens just enough to coat the back of a spoon. Season lightly, remembering you can always add more.
- Toss the pasta:
- Add the drained pasta straight into the skillet and toss it around until every piece is glossy and coated. If the sauce looks tight, splash in some of that reserved pasta water a little at a time until it loosens into something creamy and flowing.
- Serve it hot:
- Divide the pasta into bowls while it's still steaming, then scatter pine nuts, basil, and extra Parmesan on top. Serve immediately because this is the kind of dish that tastes best when it's too hot to eat politely.
Save My neighbor once knocked on the door mid-dinner because she could smell the garlic and basil from the hallway. I handed her a bowl through the doorway, and she texted me an hour later asking if I'd teach her how to make it. That's the thing about this pasta, it smells like someone who has their life together, even when you absolutely don't.
Making It Your Own
If you want to stretch this into something heartier, toss in sautéed zucchini, halved cherry tomatoes, or a handful of spinach that wilts right into the sauce. I've added leftover rotisserie chicken, quickly seared shrimp, and even canned chickpeas, and every version felt like a different meal entirely. The sauce is forgiving enough to handle whatever you throw at it, as long as you don't drown it.
Lighter Swaps That Still Work
I've made this with half-and-half when I was out of cream, and while it's a little thinner, it still tastes indulgent if you let it simmer an extra minute. Whole milk works in a pinch too, though you'll need a bit more Parmesan to give it body. The trick is to keep tasting and adjusting until it feels right to you, not to some recipe you read once.
What to Serve Alongside
This pasta is rich enough to be the main event, but I like to balance it with something sharp and crunchy like a simple arugula salad dressed in lemon juice and olive oil. A crusty baguette for wiping up the sauce never hurts, and if you're feeling fancy, a cold glass of Pinot Grigio cuts through the cream in the best way.
- A handful of arugula with lemon and good olive oil keeps things bright.
- Garlic bread or a warm baguette turns this into a meal people remember.
- Pour something crisp and white to drink, it makes even a Tuesday feel like a weekend.
Save This is the kind of recipe I come back to when I need dinner to feel like a win without much effort. It's proof that you don't need hours or a long ingredient list to make something that tastes like you care.
Recipe FAQs
- → What pasta types work best for creamy pesto sauce?
Penne and fusilli hold sauce well due to their shape, making them ideal for creamy pesto dishes.
- → Can I make the creamy pesto sauce ahead of time?
It's best to prepare the sauce fresh to maintain its vibrant flavors and creamy texture, but it can be made shortly before serving.
- → How do I adjust the sauce consistency if it's too thick?
Adding reserved pasta cooking water a little at a time helps loosen the sauce to the desired creaminess.
- → Are toasted pine nuts necessary for this dish?
Pine nuts add a pleasant crunch and nutty flavor but can be omitted or substituted based on preference.
- → What are good additions to enhance this pasta dish?
Sautéed vegetables like zucchini or spinach and proteins like chicken or shrimp can add nutrition and variety.