Creamy Pesto Pasta Recipe

Creamy pesto pasta is one of those recipes that is full of flavor and easy to make.  It’s comfort food, and everyone loves it.  The recipe calls for homemade basil pesto, but you could easily skip this step and use store-bought pesto instead.  I like to serve this easy dinner on busy weeknights with a green salad and a warm banquette with butter.  I can’t wait for you to try this delicious pasta dish; you won’t be disappointed! 

​Here’s what you need to make this creamy pesto pasta recipe:

Ingredients for Homemade Pesto:

• Fresh Basil-  2 cups (about 4oz. ) packed fresh basil, stems removed.  There is no other option except fresh basil.  Dried basil cannot be used as a substitute.  

• Fresh Spinach- 1/2 cup packed fresh spinach.  This is optional and not found in traditional fresh pesto.  I started adding it when my kids were really young as a way to sneak in some added nutrients.  You cannot taste it at all so when I have it, I add it!

• Pine Nuts-  1/4 cup toasted pine nuts.  These can be omitted for allergies.  I never use pine nuts because my daughter is allergic.  However, if allergies are not an issue, I highly recommend using them.  You could also try toasted walnuts as well. Do not skip the step of toasting the nuts.  Toasting brings out the flavor of the pine nuts and it’s much better than using them raw.  

• Fresh Garlic-  2-3 whole cloves of garlic, peeled.  

• Salt-  1/2 teaspoon salt

• Black Pepper- 1/4 teaspoon black pepper

• Extra Virgin Olive Oil-  2/3 cup of olive oil.  I prefer extra virgin olive oil, but any olive oil will work.

• Parmesan Cheese-  1/2 cup parmesan cheese, freshly grated. Plus more for serving.   If possible use Parmigiano-Reggiano cheese.  This is a higher-quality parmesan with a richer flavor.  With so few ingredients, I try to use the highest quality I can.  Avoid the cheese that has a green label and sits on a shelf not refrigerated.  

• *Special equipment- Mini food processor or blender.  Traditionally, Pesto is made using a mortar and pestle.  Where the ingredients are pressed and smashed by hand.  If this is something you are into, go for it.  I’m more into saving time where I can and taking shortcuts that don’t impact the flavor of the dish.  In my opinion, using a food processor or blender is just fine!  

What you need to make the sauce:

• Butter-  2 tablespoons of butter

• Garlic-  2 cloves of garlic, finely minced

• Heavy Cream-  1 1/2 cups heavy cream.  I don’t recommend using milk or half-and-half in this recipe, but if you had to then use half-and-half.  The sauce will not thicken up as much and will be thin compared to if it’s made with heavy cream, but It will still taste yummy.

• Pesto- 1 cup of pesto. When making homemade pesto, the amount won’t be exactly one cup so it’s ok if there is more. Use up to a cup and a half. Store-bought pesto works great in this recipe. Just pick your favorite brand.

• Pasta-  12 oz. Penne pasta (or pasta of choice).  As you will see from my photos, I used up two different kinds of pasta so any pasta shape will work.  I like Penne, shells, Rigatoni, or Fusilli (corkscrew).  

• Fresh lemon juice-  I like to squeeze fresh lemon juice over the pasta before serving or cut up a lemon and let everyone add it to their bowl.  Fresh lemon juice brightens up the whole dish and adds an acidity that I really like.  

Here’s how to make this creamy pasta dish:

Let’s make pesto!

Toast Pine Nuts

Feel free to skip this step entirely and use a jar of pesto from the grocery store.  If you have never made homemade pesto, I encourage you to try it at least once.  It’s pretty easy to make and the flavor is so good.  Here’s what you’re going to do. Begin by toasting the pine nuts.  Grab a small skillet or frying pan and add the pine nuts to the dry pan.  Do not add any oil.  Over medium heat, stirring often, toast pine nuts for about 3-5 minutes until lightly golden brown.  Be careful not to burn or overcook.  Once browned, remove from the pan to a small dish immediately or they will continue to cook in the hot pan.  

​Combine Ingredients

Using a mini food processor or high speed blender, add peeled whole cloves of garlic.  Blend until finely minced.  Next, add the basil leaves, spinach, pine nuts, salt, and pepper.  Pressing the basil and spinach down to make room.  Blend until chopped and minced.  The mixture will be dry and chopped up.  Add the olive oil and blend again until a thick paste is formed.  

Lastly, add the parmesan cheese. The cheese needs to be incorporated gently, not blended at a high speed.  You can add the cheese to the processor and pulse a couple times until combined, or transfer the pesto to a bowl and add the cheese and stir it in by hand.  Either way is fine.  Set aside the pesto until ready to add to the cream sauce.  

​You can make the pesto ahead of time 

The pesto can be made a head of time and stored in an airtight container in the refrigerator for up to 5 days.  Sometimes I like to make this on the weekend and have it ready to go for a weeknight dinner.  Making it in advance saves you some time and who doesn’t want that?

Make the Pasta

Depending on what type of pasta you are using it can take anywhere from 10 to 15 minutes to cook.  Once you’ve decided on your favorite pasta you will want to fill a large pot with water and cover it.  Over high heat bring the water to a rapid boil. Once the water is boiling add a generous amount of kosher salt, about one tablespoon.  Next, add the pasta and stir immediately to prevent the noodles from sticking together.  For the cooking time refer to the package directions.  

Cook the noodles until soft, but still has a bite.  This is al dente pasta.  If you want a softer pasta cook for a minute longer.  Drain the noodles.  Hopefully the timing works out so you can add them directly to the sauce.   

Quick Tip

If your pasta is done way before it’s time to add it to the sauce, add a drizzle of olive oil to the pasta and stir it up.  This will help prevent it from sticking together in a big clump.  

Make the Creamy Sauce

Using a high-sided deep pan or large skillet, melt two tablespoons of butter in the pan over medium-high heat.  Once the butter is melted add the minced garlic and cook and stir until soft and fragrant, about 30 seconds.  Try not to let the garlic brown.  Add the heavy cream and stir to combine.  Bring the cream to a boil and then reduce the flame to medium-low heat and simmer the cream for about 10 more minutes until it thickens.  Stirring occasionally to avoid it sticking to the bottom or sides.  You’ll know its ready when it has reduced slightly and sticks to the back of the wooden spoon.  

Finish the Sauce 

Turn the heat off and add the pesto sauce.  Stir to combine.  Once combined the sauce will be a beautiful bright green color.  Add the cooked pasta directly to the pan if your pan is large enough to hold the pasta.  If it’s not deep enough consider adding the pasta to a large serving bowl and adding the sauce to the pasta.  

Stir it all together until all of the noodles are evenly coated.  Add more parmesan cheese and taste.  This is where you’ll decide if you need to add more salt and pepper.  I usually do add additional salt, about a teaspoon!  Then taste again!  If its seems right then it’s ready to go!  I like to squeeze the juice of one lemon over the entire pan and stir again.  The lemon juice adds a little bit of acid and brightens up the whole dish.  This step is optional, but highly recommended!  

Let’s eat!

Serve pasta in large bowls and top with extra parmesan cheese and enjoy!  I usually serve this with a large green salad and warm bread.  This pasta can also be served as a side dish.  I like to serve it alongside my lemon chicken cutlets or chicken parmesan.  It also is great for leftovers.  I can’t wait for you to try this easy meal.  I think it’s something the whole family will enjoy.  Let me know if you make it and what you think.  

More Recipes to Try!

Chicken Parmesan

Lemon Chicken Cutlets

Caesar Salad