Here’s a recipe for one of my favoritist pasta dishes evah… Creamy Pesto Pasta.
It calls for a basic basil pesto. Well how ’bout that? Here’s one right here… basic basil pesto recipe.
In addition to the pesto, you’ll need extra virgin olive oil, heavy cream and a pasta of your choice.
Once you’ve made your pesto:
- In a saute pan heat approximately 2 tablespoons of olive oil over medium heat.
- Add the pesto and mix into the oil. Be sure to stir often as the pesto warms.
- When the pesto is warmed and just a little bubbly, slowly stream in about 1/4 c. heavy cream as you whisk lightly. If you want to add more cream, go for it. You can always add some pasta water to thin out the sauce, if needed. Here I added about 3 tablespoons.
- Turn down the heat and continue to stir to incorporate the cream and pesto. (I use a flat bottom whisk that works very well for cream sauces and gravies.) Don’t forget to salt and pepper to taste.
Add your drained pasta to the sauce covering every nook and cranny with the creamy goodness. I used a 16 oz. box of butterfly/bowtie pasta (or farfalle: far-fa-lay) which I tend to prefer for this pesto because it grabs onto the sauce so well (and it’s so cute!), but you use whatever tickles your fancy.
This sauce is rich and creamy and so yum. Throw in some grilled chicken, shrimp or broccoli to change it up. Get creative with it.
Please take note that I’m not a chef, but I play one in my home. So this process may not be what the pros do. I don’t know. It works for me just fine and it’s easy. And easy is good.
- Heat olive oil over medium heat.
- Add pesto and mix into the oil. Be sure to stir often as the pesto warms.
- When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you’d like.)
- Add some pasta water to thin out the sauce, if needed.
- Turn down the heat and continue to stir to incorporate the cream and pesto.
- Salt and pepper to taste.
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