Creamy Pesto Pasta Recipe
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This recipe is for one of my favorite pasta dishes ever: Creamy Pesto Pasta. Our daughter requests this recipe often. I think she has good taste! It’s quick and easy to throw together in no time. Make your own fresh basil pesto or buy it already prepared. Once the pesto is made this Creamy Pesto Pasta Recipe is so very quick, and perfect for any night of the week.
This pasta recipe calls for a basic fresh basil pesto. And look! There just so happens to be 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 the fresh 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 the drained pasta to the sauce tossing to cover every nook and cranny with the fresh pesto goodness. I used a 16 oz. box of butterfly/bowtie pasta (or farfalle: far-fa-lay) which I tend to prefer for this pesto pasta dish because it grabs onto the sauce so well (plus it is so very cute!), but you may certainly use whatever tickles your fancy.
This sauce is rich and creamy and so very tasty. Throw in some grilled chicken, shrimp or broccoli to change it up. Get creative with it.
Please note that I’m not a chef, but I play one in our home. While this process may not be what the pros do (or maybe some do) it works for me just fine, plus it’s easy. And easy is always a good thing.
Creamy Pesto Pasta recipe notes:
- If fresh basil is not readily available for making the homemade pesto, there are a couple of pre-made options that will work well in a pinch.
- Chicken, shrimp or broccoli can easily be added to the this recipe by cooking them in the same pan in a bit of olive oil prior to cooking the pesto sauce. Cook until done (about 6-7 minutes chicken, 3 minutes for shrimp, and a few minutes for broccoli) and then remove from the pan and cover to keep warm. Add back in once the sauce has been made.
Creamy Pesto Pasta Recipe
Creamy Pesto Pasta Recipe
This sauce is rich and creamy and so yum. Throw in some grilled chicken, shrimp or broccoli to change it up.
Ingredients
- 1 cup of Basic Basil Pesto recipe
- 2 tbsp extra virgin olive oil
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 pound favorite pasta, cooked
Instructions
- 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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This pasta dish was absolutely delicious! Two guests who ate it could not stop with the compliments. Made it exactly as written. Next time I make this (and there will be alot of next times) I am going to add garlic, mushrooms, and spinach. Thanks for a great recipe!
So happy to hear it, Portia! Those additions sound delicious.
This was so delicious! I noticed that the link for the basil pesto recipe is missing. Did I miss it somewhere else?
Thanks!
Sorry about that! Just fixed it. The link is in the recipe and should be working now.
Can you freeze this recipe?
I made this recipe. Just be warned, there is nothing CREAMY about this. You will not get that rich, creamy sauce that everyone loves in a pesto pasta by using this recipe.
I cheated and used Whole Foods basil pesto and added oil and cream to taste. So easy, so fast, so worth it! Thanks
Omg! This was so good, I just wanted to eat the whole thing myself!!
Loved it and will make again!
Delicious and insanely easy – I used Rao’s store-bought pesto. Great meal after a long Monday at work! As a previous reviewer said it’s not insanely creamy – I even added probably double the heavy cream. Just don’t expect alfredo-level cream, but still a flavorful meal with slight creaminess!
I added roasted cherry tomatoes, peppers and onions and shredded Parmesan cheese to the recipe! So good would highly recommend!
Tasted alright (and maybe i just don’t like olive oil) but definitely wasn’t creamy
Going to try it tonight, looks delicious and simple. Both good things 😊
I did not make this recipe but googled for it after eating at a local five star Italian restaurant; Pucinella, Durham,NC. Their rendition of this dish seems very close to this and I loved it. I have learned that farfalle/bow tie is the perfect pasta because you don’t have to worry about the sauce splatters of long pasta! Thank You Amy and Pucinella !
You’re welcome, KC. Now to try that restaurant!