Creamy Pesto Pasta

5 from 1 vote

Indulge in this decadent Creamy Pesto Pasta, made with pantry staples in 30 minutes or less. It's a family favorite, and pairs well with many proteins.

Prep Time10

Cook Time15

Total Time25

Course: Pasta

Cuisine: American, Italian-American

Servings: servings

Calories: 689kcal

Author: Briana

Equipment

large skillet
stockpot

Ingredients

1 pound pasta of choice (any pasta you prefer)
1 cup reserved pasta water
4 tablespoons unsalted butter
10 cloves garlic, minced
½ teaspoon red pepper flakes (optional and to taste)
1 medium lemon, zested
2 cups heavy cream
½ cup milk
6 ounces parmesan cheese, freshly grated
1 cup pesto (homemade or store-bought)
1 medium lemon, juice
½ teaspoon kosher salt (to taste)
¼ teaspoon black pepper
fresh basil, chiffonade (cut into ribbons)

Instructions

Bring a large pot of water to a rolling boil. Add salt, and cook the pasta for a few minutes under the package directions until al dente. Reserve a cup of the pasta water before draining the pasta.
Heat a large skillet over medium-low heat. Add in the butter, garlic, lemon zest, and red pepper flakes. Cook for 30-60 seconds until the garlic is fragrant.
Pour in the heavy cream, stir, and cook for 1 minute to warm through. Turn heat to low, then add in the parmesan cheese in small handfuls, stirring constantly until everything is completely added.
Add the cooked pasta, pesto, and lemon juice. Toss to combine while slowly streaming in pasta water until the desired texture is achieved, then add in the optional basil. Continue tossing until the basil wilts, and adjust seasonings to taste.
Serve warm, garnished with parmesan cheese, black pepper, optional red pepper flakes, and basil. Enjoy!
This recipe is best enjoyed while it's nice and hot, but it does make great leftovers too. If you need to save it, store it in an airtight container in the fridge for 3-4 days. Do not freeze. Reheat gently on the stovetop with a splash of pasta water, or in the microwave.

Notes

Heavily salt the pasta water. This adds flavor to your sauce and noodles. You want about 2 tablespoons of kosher salt for every 1 pound of pasta.
Cook the pasta al dente. To avoid mushy pasta, cook it about 2 minutes under the minimum recommended time on the package directions, then add it right to the sauce. The pasta will continue to cook in the sauce, so this ensures it's not too soft!
Reserve pasta water. Save a cup of starchy pasta water before draining the pasta. We add it to the sauce to get the correct consistency, and it helps the sauce cling to the noodles.
Add more pesto to taste. Feel free to add more pesto according to your desired taste.
Use freshly grated parmesan cheese. Or else the cheese won't melt properly in the sauce.
You will also want to be very gentle when melting the cheese, and add it in small handfuls and melt completely before adding more.

Nutrition