Creamy Pesto Pasta with Parmesan and Basil (Print version)
A 30-minute creamy pesto pasta with Parmesan, basil, garlic, and a silky sauce that clings to every bite.
# Ingredients:
For the pasta
01 -
12 oz (340 g) farfalle, penne, fusilli, or other short pasta
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup (240 ml) reserved pasta water
For the creamy pesto sauce
04 -
1 tablespoon extra-virgin olive oil
05 -
3 cloves garlic, finely minced
06 -
3/4 cup (180 ml) heavy cream
07 -
1/2 cup (120 g) basil pesto, homemade or store-bought
08 -
3/4 cup (75 g) finely grated Parmesan cheese, plus more for serving
09 -
1 tablespoon fresh lemon juice
10 -
1/4 teaspoon freshly ground black pepper, plus more to taste
11 -
1/3 cup loosely packed fresh basil leaves, torn
12 -
2 tablespoons toasted pine nuts, optional
# Instructions:
01 -
Bring a large pot of water to a boil and salt it well. Cook the pasta until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
02 -
Set the pot or a large skillet over medium-low heat. Add the olive oil and garlic, then cook for 30-45 seconds until fragrant. Do not let the garlic brown.
03 -
Pour in the heavy cream and bring it to a gentle simmer for 1 minute. Lower the heat if it bubbles too hard.
04 -
Stir in the Parmesan until melted and smooth. Turn the heat to low, then stir in the basil pesto until just warmed through.
05 -
Add the drained pasta and 1/2 cup reserved pasta water. Toss until the sauce coats the pasta, adding more pasta water a splash at a time if needed.
06 -
Stir in lemon juice, black pepper, and torn fresh basil. Taste before adding more salt. Serve immediately with extra Parmesan and toasted pine nuts if using.
# Good to know:
01 -
Best served immediately while the sauce is warm and glossy.
02 -
Use refrigerated basil pesto for the freshest flavor if using store-bought.
03 -
Reserve pasta water before draining, since it is needed to loosen the sauce.