Pin this I threw this together on a Tuesday night when my fridge was nearly empty and my energy was even lower. All I had was a jar of pesto my neighbor had gifted me weeks ago and some cream I'd bought for coffee. Twenty minutes later, I was scraping my bowl clean, wondering why I'd ever bothered with complicated dinners. It tasted like something you'd order at a cozy trattoria, not something born from pantry desperation.
The first time I made this for friends, I pretended it was a family recipe I'd perfected over years. They believed me until one of them spotted the pesto jar in my recycling bin. We laughed about it over seconds, and now it's become our little joke whenever someone asks for the recipe. Honestly, the fact that it's this easy makes it even better.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges grab onto the sauce beautifully, and they're forgiving if you overcook them by a minute while you're answering texts.
- Heavy cream: This is what transforms sharp, punchy pesto into something silky and comforting, the kind of sauce that coats your spoon and makes you want to lick it.
- Basil pesto: Store-bought works perfectly here, but if you have homemade in the freezer, even better, just let it thaw while the water boils.
- Parmesan cheese: Freshly grated melts into the sauce without clumping, and the nutty, salty bite balances the richness of the cream.
- Garlic clove: One small clove is enough to wake up the sauce without overpowering the basil, just let it sizzle until your kitchen smells like an Italian grandmother moved in.
- Olive oil: A good glug helps the garlic bloom and keeps everything from sticking to the pan.
- Salt and black pepper: Taste as you go, because pesto and Parmesan are already salty, and you don't want to overdo it.
- Pine nuts: Toasting them in a dry pan for a few minutes adds a buttery crunch that makes the dish feel special.
- Fresh basil leaves: A handful torn over the top brings a pop of color and a fresh, grassy note that cuts through the richness.
Instructions
- Boil the pasta:
- Salt your water generously, it should taste like the sea, then cook the pasta until it's just tender with a slight bite. Don't forget to scoop out half a cup of that starchy water before you drain, it's your secret weapon for a silky sauce.
- Sauté the garlic:
- Warm the olive oil in a big skillet and toss in the garlic, stirring it around until it smells amazing but hasn't turned brown. Thirty seconds is all it takes.
- Build the sauce:
- Pour in the cream and let it bubble gently, then whisk in the pesto and Parmesan until everything melts together into a glossy, pale green dream. Season it now, while you can still adjust.
- Toss the pasta:
- Tip the drained pasta straight into the skillet and stir until every piece is coated. If it looks too thick, splash in some of that reserved pasta water a little at a time until it's loose and clingy.
- Serve it hot:
- Divide the pasta into bowls and scatter over the pine nuts, basil, and extra Parmesan. Eat it right away, preferably with a glass of cold white wine and zero regrets.
Pin this One night, my sister came over unannounced, exhausted from a long shift at the hospital. I made this in the time it took her to change out of her scrubs, and she cried a little into her bowl, not because it was fancy, but because it was exactly what she needed. Sometimes the best meals are the ones that show up right when you need them most.
Making It Your Own
This recipe is a blank canvas for whatever you have lying around. I've stirred in wilted spinach, halved cherry tomatoes, and even leftover rotisserie chicken when I needed something more substantial. Zucchini coins sautéed until golden add a sweet, summery note, and a handful of arugula tossed in at the end brings a peppery bite. If you're feeling indulgent, a few spoonfuls of ricotta dolloped on top make it even creamier.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of milk or cream and a drizzle of olive oil, then warm it gently in a skillet over low heat, stirring until it loosens up again. The microwave works in a pinch, but the stovetop brings back that silky texture. I've even eaten it cold straight from the container, and honestly, it's still pretty good.
Pairing and Serving Ideas
This pasta doesn't need much to shine, but a simple arugula salad with lemon and shaved Parmesan balances the richness beautifully. Garlic bread is never a bad idea, especially if you use it to mop up every last bit of sauce from your bowl. A crisp Pinot Grigio or Sauvignon Blanc cuts through the cream and makes the whole meal feel a little more elegant, even if you're eating in your pajamas.
- Serve it family-style in a big shallow bowl so everyone can help themselves.
- Top with a drizzle of good olive oil and a crack of black pepper right before bringing it to the table.
- If you're feeding kids, skip the pine nuts and let them sprinkle their own Parmesan so they feel involved.
Pin this This is the kind of recipe that saves you on busy nights and impresses people on lazy weekends, all without breaking a sweat. Keep the ingredients on hand, and you'll always have a delicious answer to the question of what's for dinner.
Recipe Questions
- → What pasta types work best for creamy pesto?
Penne and fusilli hold sauces well due to their shape, making them ideal for creamy pesto dishes.
- → How can I make the sauce creamier or lighter?
Use heavy cream for richness or substitute half-and-half or whole milk for a lighter texture without losing flavor.
- → Can I prepare the sauce ahead of time?
Yes, prepare the pesto cream sauce in advance and gently reheat before combining with freshly cooked pasta.
- → What are good additions to enhance this dish?
Try sautéed vegetables like zucchini or cherry tomatoes, or add cooked proteins such as chicken or shrimp for variety.
- → How do toasted pine nuts affect the flavor?
Toasted pine nuts add a delicate crunch and nutty aroma, complementing the basil and creamy sauce beautifully.
- → Is it necessary to reserve pasta water?
Yes, reserved pasta water helps adjust sauce consistency and aids in better coating the pasta.