Description
Creamy Pesto Sauce Pasta with basil, pine nuts, and parmesan cheese – quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1 pound (450g) pasta (fettuccine, linguine, or spaghetti work best)
- 2 cups fresh basil leaves, packed (about 2 oz/60g)
- ⅓ cup (50g) pine nuts, lightly toasted
- 2–3 garlic cloves, roughly chopped
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- ⅓ cup (80ml) extra virgin olive oil
- ¾ cup (180ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Step 1: Prepare the Pasta Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Add your pasta and cook until al dente according to package directions, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water – this will be your secret weapon for the perfect sauce consistency later. Drain the pasta but don’t rinse it; those starches will help the creamy pesto sauce cling beautifully to each strand.
- Step 2: Make the Pesto Base While your pasta cooks, prepare the foundation of your Creamy Pesto Sauce Pasta. In a food processor, combine the fresh basil, toasted pine nuts, garlic, and half of the Parmesan cheese. Pulse several times until coarsely chopped. Scrape down the sides with a spatula. With the processor running, slowly drizzle in the olive oil through the feed tube until you achieve a smooth but still slightly textured paste. Season with salt and pepper.
- Step 3: Create the Creamy Sauce In a large skillet or sauté pan, melt the butter over medium-low heat. Add the pesto mixture and stir for about 30 seconds to bloom the flavors. Reduce the heat to low, then slowly pour in the heavy cream while stirring constantly. Allow the sauce to warm through for 1-2 minutes without boiling. The sauce will appear thin at this point, but don’t worry – it will thicken when combined with the pasta and residual starch.
- Step 4: Combine and Finish Add the drained hot pasta directly to the creamy pesto sauce. Using tongs, gently toss everything together until each strand is thoroughly coated. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency. Fold in the remaining Parmesan cheese and continue tossing until the cheese melts into the sauce, creating an even creamier texture for your Creamy Pesto Sauce Pasta. Taste and adjust seasoning if needed.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 550 calories per serving
- Sugar: 3 grams
- Sodium: 500 mg
- Fat: 33 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 53 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 70 mg