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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I’m coming to your house for lunch yum!
I love pesto and your bow tie pasta recipe sounds wonderful! Lovely photos, as always 🙂
Really, what doesn’t get better with heavy cream?
Yum!
I can almost smell it, the photos are so good. You’re making me hungry.
Memo to self: Treat Amy’s blog like a trip to the grocery store; do NOT go there when hungry!! *wipes drool off keyboard*
Where’s the recipe?
There’s no link xD
Thanks Ashley!
Missed that one – glad you caught it AND told me about it.
:-] Amy
What cream do you prefer? What Cream did you use?
I usually use a heavy cream. No specific brand.
Is there something other than heavy cream that can be used?
Mmmmm, looks delish!
I’m gonna try that soon!
wow!! m drooling already. definitely gonna try this for dinner! my first visit here and m loving ye blog very much!!
cheers and have a great weekend!!
This looks like a dish I could eat everyday and not get sick of!
I was looking up recipes for an Italian themed potluck gettogether and came accross your recipe. It was simple, vegetarian and super delicious – everything I was looking for. Your pictures are awesome – as somebody mentioned earlier – do not visit this site when hungry – initiates drooling.
How much pesto did you use for this recipe?
Hey Gloria!
Ooops! I didn’t make that clear did I? Thanks for pointing that out. Use about 1 cup.
Hope you enjoy!
~ Amy J.
Hi Amy, I’ve kept both your creamy pesto recipe & your basic basil pesto recipe added to my favourites so I’ve got it at a glance all the time-I’ve made it a couple of times when I’ve bought basil. It’s so quick & easy & really delish! I love the idea of cooking some chicken, prawns or broccoli first-or all three! That would make a great quick filling midweek evening meal, thanks!
Just like to add you can also use single cream or even creme fraiche instead of the heavy (double) cream, if you wish.
I made this last night with basil from my garden. It was delicious, fast and easy. Thanks!!!!!!!
This was absolutely delicious! My husband went crazy for it and he is a very picky eater! It was a definite winner for dinner!
Cream does not belong here and one never, but never warms up the pesto…
Warming it up melts the grated cheese and makes it lumpy, not creamy as it should be (without the cream…).
Again, pepper here has no business. Skip it!
The only Never is never be afraid to try something new and different!
I disagree… pesto and heavy cream make a wonderful pair. Great with pasta or in a chicken pesto lasagna (yum!). It doesn’t hurt to add in parmesan and some butter too.
Wrong, Pappadeaux’s serves a pasta salad like this with chicken at their Sunday brunch and this is a dupe recipe for that. I use red pepper flakes.
I understand your thought process, love for food and original culture; however, everyone experiments! I found this by looking for creamy, pesto pasta! Lol I am concerned about about pesto not melting smoothly with cream!?! That could be a hot mess! Hmmm? Think I’ll try it! Wish me luck!
What is with grumpy guss Massimo? I have a feeling he would be voted off first from Iron Chef. One never says never in cooking!
🙂
I agree. Very judgy comments!
it doesn’t look lumpy to me…^_^
i’ve made it and it was fantastic….cooking is about experimenting so never says never…coz sometimes it might just work
btw amy, love your recipe!
Just made this! Wonderful!
I made this for my boyfriend with italian breaded pork cutlets last weekend; he fell head over heels! He is still talking about it! Thank you for the great recipe!
Ooh that looks great! Can’t wait to try it out.
I’ve got a question though, how many does this recipe serve? I.e. how far does one cup of pesto go? Thanks, Amy!
cheers,
Jo
I followed the recipe to the letter and it served 5 with seconds and even thirds for me 🙂
Hey Julio!
Nice to meet you!
So glad to hear your family enjoyed it. It’s one of our regular meals in our home. We enjoy it at least every other week, if not weekly.
This looks so good, Amy. We always take a version of pesto pasta salad on camping trips with us and my kids practically knock each other over trying to get the first bite.