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Creamy Pesto Pasta

Creamy Pesto Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 oz penne pasta
  • 1 tbsp salt (for pasta water)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup basil pesto
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 cup cherry tomatoes, halved
  • 2 tbsp toasted pine nuts
  • Salt and freshly ground black pepper
  • Fresh basil leaves, for garnish

Method
 

  1. Cook penne in a large pot of salted boiling water for 10 to 12 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Stir in heavy cream and pesto, then simmer gently for 2 minutes, stirring often, until the sauce thickens slightly. Season with salt and pepper.
  3. Add drained pasta to the sauce and toss well, adding reserved pasta water a splash at a time to loosen if needed. Fold in cherry tomatoes and half the Parmesan. Serve immediately, topped with remaining Parmesan, pine nuts, and fresh basil.

Notes

If you don’t have cherry tomatoes, leave them out or substitute a handful of baby spinach stirred in at the end. Toasting the pine nuts in a dry pan for 2 to 3 minutes brings out their nuttiness; watch them closely so they don’t burn.