Pin It I threw this together on a Tuesday night when the fridge was nearly empty and everyone was starving. The jar of pesto had been sitting there for weeks, and I grabbed the cream on a whim. What came out of that pan was so good that my partner looked up mid-bite and said, "This is staying." It did.
The first time I made this for friends, I plated it with a handful of pine nuts I toasted too dark. They ate every bite anyway, scraping their bowls clean and asking for the recipe before dessert. That night I realized this dish didnt need perfection, it just needed to be warm and ready.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the sauce perfectly, and they cook predictably every time.
- Heavy cream: This is what transforms pesto from sharp and oily to silky and balanced.
- Basil pesto: I use store-bought when Im rushed and homemade when I have basil threatening to wilt, both work beautifully.
- Parmesan cheese: Freshly grated melts into the sauce without clumping, and the nutty flavor deepens everything.
- Garlic clove: One small clove is enough to perfume the oil without overpowering the basil.
- Olive oil: A tablespoon warms the garlic and keeps the sauce from sticking to the pan.
- Salt and black pepper: Taste as you go, the pesto and cheese are already salty.
- Toasted pine nuts: Optional but worth it for the buttery crunch they add on top.
- Fresh basil leaves: A few torn leaves at the end make it look and taste like summer.
- Extra Parmesan: Always have more on hand for the people who want to shower their bowl.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the pasta until it still has a little bite. Scoop out half a cup of the starchy water before you drain, it saves the sauce if it gets too thick.
- Toast the garlic:
- Warm the olive oil in a large skillet over medium heat and add the minced garlic. Let it sizzle for about thirty seconds until the smell fills your kitchen, but pull it off before it browns.
- 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 smooth, pale green sauce. Season it lightly with salt and pepper, tasting as you go.
- Toss the pasta:
- Add the drained pasta straight into the skillet and toss it around until every piece is coated. If the sauce feels tight, splash in some of that reserved pasta water and stir until it loosens up and clings beautifully.
- Serve it hot:
- Divide the pasta into bowls and top with toasted pine nuts, torn basil, and as much extra Parmesan as you like. Serve immediately while its steaming and creamy.
Pin It One night I made this after a long day and ate it standing at the counter, straight from the pan. The quiet, the warmth, the way the basil smelled in the steam, it was exactly what I needed. Sometimes this dish is for sharing, and sometimes its just for you.
How to Make It Lighter
If heavy cream feels like too much, swap in half and half or even whole milk. The sauce wont be quite as thick, but itll still coat the pasta beautifully and taste just as bright. I do this all the time and no one notices.
Adding Vegetables or Protein
Ive tossed in handfuls of spinach, halved cherry tomatoes, and thin sliced zucchini, all of them disappear into the sauce and make it feel more complete. For protein, shredded rotisserie chicken or quickly seared shrimp turn this into something more substantial without adding any real effort.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat, add a splash of milk or cream and warm it gently on the stove, stirring until it comes back to life.
- Dont microwave it on high or the sauce will separate and turn oily.
- If you meal prep, store the sauce separately and toss it with freshly cooked pasta for the best texture.
- Frozen pesto works just as well as fresh, so keep a jar in the freezer for nights like this.
Pin It This is the kind of recipe that earns its place in your rotation without trying. Make it once and youll reach for it every time you need something fast, comforting, and completely satisfying.
Recipe Questions & Answers
- → What type of pasta works best?
Penne or fusilli hold the creamy sauce well due to their shape and texture.
- → Can I use homemade pesto?
Yes, homemade pesto adds a fresh, vibrant flavor to the sauce.
- → How can I make the sauce thinner if needed?
Add reserved pasta cooking water gradually to loosen the sauce to your preferred consistency.
- → Are toasted pine nuts necessary?
They add a crunchy texture and nutty flavor but are optional based on preference.
- → What can I substitute for heavy cream?
Half-and-half or whole milk can make a lighter sauce, though it will be less rich.