Best 15-Minute Creamy Pesto

# Ingredient List:

→ Pasta

01 - 14 ounces penne or fusilli pasta

→ Creamy Pesto Sauce

02 - ½ cup heavy cream

03 - ⅓ cup basil pesto (store-bought or homemade)

04 - ¼ cup grated Parmesan cheese

05 - 1 small garlic clove, minced

06 - 1 tablespoon olive oil

07 - Salt and freshly ground black pepper, to taste

→ Garnish

08 - 2 tablespoons toasted pine nuts (optional)

09 - Fresh basil leaves, for serving

10 - Extra Parmesan, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain pasta.

02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

03 - Stir in heavy cream and bring to a gentle simmer. Whisk in basil pesto and Parmesan cheese until sauce is smooth and slightly thickened, about 2 minutes. Season with salt and pepper.

04 - Add drained pasta to the skillet and toss to coat in creamy pesto sauce. Add reserved pasta water as needed to achieve desired sauce consistency.

05 - Divide pasta into bowls. Garnish with toasted pine nuts, fresh basil, and extra Parmesan if desired. Serve immediately.

# Expert Suggestions:

01 -

It tastes like you spent an hour in the kitchen but youre done before the table is even set.
The creamy pesto clings to every twist of pasta in a way that plain pesto never does.
You can double it without thinking, and it reheats beautifully for lunch the next day.

02 -

Reserve that pasta water before you drain, its the only thing that will loosen the sauce without breaking it.
Dont let the garlic brown or the whole dish will taste bitter, pull it off the heat the moment it smells good.
Toss the pasta in the skillet instead of pouring sauce over it, the coating is so much better that way.

03 -