This creamy pesto pasta is the ultimate easy weeknight dinner! It's ready in under 30 minutes with just four ingredients.
This is the dinner I make when I don't feel like cooking. It's great on its own, but it's even better as a blank canvas for whatever I have hanging out in the fridge: Toss in your favorite veggies, protein, or greens for a heartier meal. It's ready in 30 minutes, requires minimal effort, and is endlessly customizable!
The key to this silky sauce is a bit of reserved pasta water: Whisk a splash of this starchy liquid into the sauce at the end of the recipe for a rich, creamy sauce that clings to your noodles.
Ingredients
Scroll to the recipe card below for a full ingredients list with exact quantities.
- Store-bought basil pesto keeps this dish quick and simple. You can also use homemade pesto (or try a pea pesto, arugula pesto, or garlic scape pesto!)
- Parmesan cheese. Use real Parmigiano Reggiano cheese and shave it yourself for best results (pre-shredded cheese is often coated with preservatives that prevent it from melting smoothly). We use a vegetable peeler to create large pieces of parmesan.
- Heavy cream thickens quickly on the stovetop for a rich, silky sauce.
Step by step photos
Boil the pasta in very salty water until it's al dente. Save ½ cup of the starchy pasta water, then drain the pasta and return the pot to the stove.
Whisk the pesto and heavy cream together in the pot; bring to a low simmer and cook for a few minutes until thickened. Add the cooked pasta to the sauce, then stir in reserved pasta water a bit at a time until the sauce is smooth and silky (you likely won't need all of the pasta water!)
Taste the pasta and add salt and fresh cracked black pepper as needed. Garnish with shaved parmesan cheese and serve!
Notes and FAQs
Let leftovers cool completely, then store in an airtight container in the fridge for up to 5 days. Reheat in a saucepan until warmed through. If the pasta seems dry, add a little extra pesto and cream while reheating.
Add cooked protein (chicken, steak, salmon, or shrimp are all good here). Toss in fresh seasonal veggies such as spinach, broccoli, peas, or sun-dried tomatoes. Double the sauce if you'd like more.
Top with fresh cracked black pepper, fresh lemon zest, or a sprinkle of flakey salt for extra flavor. Add a handful of garlic toasted breadcrumbs for texture.
📖 Recipe
Creamy Pesto Pasta
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
Description
This easy pesto pasta is ready in 30 minutes. A perfect blank canvas for your favorite veggies or protein!
Ingredients
- 1 pound pasta (we used rigatoni)
- ¾ cup basil pesto
- ¾ cup heavy cream
- ⅓ cup shaved parmesan cheese
- salt and pepper to taste
Instructions
- Cook pasta. Fill a large pot with water and bring to a boil. Salt generously and add the pasta. Cook, stirring occasionally, until pasta is al dente. Reserve ½ cup pasta water and then drain the pasta.
- Make the sauce. Return the pot to the stove and add pesto and heavy cream; stir to combine. Cook over low heat for 2-4 minutes, until cream begins to thicken.
- Assemble and serve. Add cooked pasta back to the pot and stir to coat with sauce. Add reserved pasta water a little at a time, stirring well between each addition, until sauce is smooth and silky (you may not need all of the pasta water). Taste; add salt and pepper as needed. Top with shaved parmesan and serve.
Notes
Additions and Substitions. Add chicken, steak, shrimp, or beans for some protein. Toss in your favorite vegetables (broccoli, peas, spinach, and sun-dried tomatoes are all great here). Double the sauce if you like a lot of sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3.1 g
- Sodium: 388.3 mg
- Fat: 20.7 g
- Carbohydrates: 58.9 g
- Protein: 13.5 g
- Cholesterol: 20.1 mg
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