Save I stumbled into this recipe on a rainy Tuesday when the fridge was nearly empty and motivation was even lower. A jar of pesto sat forgotten in the door, and I thought, why not make it creamy? Ten minutes later, I was twirling fork after fork of silky, basil-scented pasta, wondering why I'd ever bothered with complicated dinners. It became my escape hatch for busy weeks.
The first time I made this for friends, I'd just gotten home from work and had twenty minutes before they arrived. I boiled water, stirred cream into pesto, and plated it with a handful of pine nuts I'd toasted while the pasta cooked. They asked for the recipe before they'd even finished their bowls. I didn't have the heart to tell them how little effort it actually took.
Ingredients
- Penne or fusilli pasta: The ridges and twists grab onto the creamy sauce better than smooth noodles, so every bite is evenly coated and satisfying.
- Heavy cream: This is what transforms sharp, oily pesto into a luscious sauce that feels indulgent but doesn't separate or break.
- Basil pesto: Store-bought works perfectly here, but if you have homemade in the freezer, now's the time to use it.
- Parmesan cheese: Freshly grated melts into the sauce smoothly and adds a nutty, salty depth you just can't get from the pre-shredded kind.
- Garlic clove: One small clove is enough to perfume the oil without overpowering the basil, just a whisper of sharpness in the background.
- Olive oil: It helps the garlic bloom and keeps everything from sticking before the cream goes in.
- Toasted pine nuts: Optional but worth it for the buttery crunch that makes each bite feel a little more special.
- Fresh basil leaves: A few torn leaves on top bring color and a burst of freshness that reminds you this is a summer dish at heart.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a little bite, al dente. Don't forget to scoop out half a cup of that starchy pasta water before you drain it, it's your secret weapon for silky sauce.
- Toast the Garlic:
- While the pasta bubbles away, warm olive oil in a large skillet over medium heat and add the minced garlic. Let it sizzle for about thirty seconds until it smells sweet and nutty, but pull it off the heat before it turns brown.
- Build the Creamy Sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then whisk in the pesto and Parmesan until everything melts into a smooth, pale green sauce. Season it with salt and pepper, tasting as you go.
- 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 feels too thick, splash in a little reserved pasta water and watch it loosen into creamy perfection.
- Serve It Up:
- Divide the pasta into bowls and scatter toasted pine nuts, torn basil, and extra Parmesan over the top. Serve it immediately while it's hot and the sauce is still clinging to every curve.
Save There's a moment when you twirl that first forkful and the steam rises with the scent of basil and garlic, and suddenly a weeknight dinner feels like a small celebration. I've made this on quiet evenings alone and for tables full of people, and it always delivers that same little spark of comfort. It's proof that something simple can still feel like a gift.
Making It Your Own
I've stirred in handfuls of baby spinach at the last second and watched them wilt into the sauce, adding color and a bit of earthiness. Cherry tomatoes blistered in the same skillet before the cream goes in bring pops of sweetness and acidity. If you want protein, leftover rotisserie chicken or a handful of cooked shrimp make it feel like a whole new dish without any extra work.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the sauce may thicken as it sits. When you reheat it, add a splash of milk or cream and warm it gently in a skillet, stirring until it loosens back up. The microwave works in a pinch, but the stovetop keeps the texture silky and prevents the pasta from drying out.
Pairing and Serving Ideas
This pasta feels complete on its own, but a simple arugula salad with lemon and olive oil cuts through the richness beautifully. A crisp white wine like Pinot Grigio or Vermentino is what I reach for, something bright and clean that doesn't compete with the basil. If you're feeding kids or just want something warm alongside, garlic bread or a crusty baguette is always the right call.
- Serve it in shallow bowls so the sauce pools at the bottom and every bite stays creamy.
- Let guests grate their own Parmesan at the table, it makes it feel a little more special.
- If you're making it for a crowd, double the recipe and keep it warm in a low oven until everyone's ready.
Save This is the kind of recipe that earns a permanent spot in your rotation, not because it's fancy, but because it's exactly what you need when life gets full. I hope it becomes your Tuesday night reset too.
Recipe FAQs
- → How do I achieve the perfect sauce consistency?
Reserve some pasta cooking water and add it gradually to the sauce while tossing the pasta. This helps loosen the sauce to your preferred creaminess without diluting the flavor.
- → Can I use a different type of pasta?
Penne or fusilli are recommended due to their shape, which holds the creamy sauce well, but other short pasta like rigatoni or farfalle also work nicely.
- → Is it necessary to sauté the garlic first?
Yes, gently sautéing minced garlic in olive oil releases its aroma and enhances the overall flavor of the sauce.
- → What can I substitute for heavy cream?
You can use half-and-half or whole milk for a lighter sauce, though the texture will be slightly less rich and creamy.
- → How should I garnish this pasta for extra flavor?
Toasted pine nuts add crunch, while fresh basil leaves and extra grated Parmesan provide freshness and depth to the dish.