Pin It I threw this together on a Tuesday night when the fridge was nearly empty and I was too tired to think. The jar of pesto had been sitting there for weeks, and I had cream left over from coffee experiments. What happened in that skillet surprised me. The sauce came together so fast and tasted so bright that I actually sat down at the table instead of eating over the sink.
I made this for my neighbor once after she mentioned a rough day at work. She stood in my kitchen with the bowl in her hands and said it tasted like summer. It was February. I think she meant the basil, but maybe she meant the feeling of something good happening quickly when you need it most.
Ingredients
- Penne or fusilli pasta: Short shapes grab the sauce better than long noodles, and they are easier to toss without making a mess.
- Heavy cream: This is what turns pesto from sharp and oily into something rounded and luxurious, tempering the garlic and herbs.
- Basil pesto: Store-bought works perfectly here, but if you have homemade in the freezer, even better.
- Grated Parmesan cheese: Freshly grated melts smoothly into the sauce, avoid the pre-shredded kind with added cellulose.
- Garlic clove: Just one small clove bloomed in olive oil adds warmth without overpowering the basil.
- Olive oil: A tablespoon is enough to start the sauce and keep everything from sticking.
- Salt and black pepper: Taste as you go, the pesto and Parmesan are already salty.
- Toasted pine nuts: Optional, but they add a sweet crunch that makes the dish feel special.
- Fresh basil leaves: A handful torn on top brings color and a hit of fresh herbiness.
- Extra Parmesan: For the table, because there is always someone who wants more.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, usually about 9 minutes. Before draining, scoop out half a cup of the starchy cooking water, it will save the sauce if it gets too thick.
- Sauté the garlic:
- While the pasta cooks, warm olive oil in a large skillet over medium heat and add the minced garlic. Let it sizzle for about 30 seconds until it smells sweet and nutty, but pull it off the heat before it browns.
- Build the sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then whisk in the pesto and Parmesan until the sauce is smooth and slightly thickened, about 2 minutes. Season with salt and pepper, tasting as you go.
- Toss the pasta:
- Add the drained pasta directly to the skillet and toss everything together until every piece is coated. If the sauce feels tight, add a splash of the reserved pasta water to loosen it.
- Serve immediately:
- Divide the pasta among bowls and top with toasted pine nuts, fresh basil, and extra Parmesan. Serve right away while the sauce is creamy and hot.
Pin It My brother texted me a photo of this pasta at midnight once with the caption finally nailed it. He had been trying to recreate it for weeks. I realized then that recipes are not just instructions, they are things people carry with them and make their own.
How to Make It Lighter or Heartier
If heavy cream feels too rich, swap in half and half or whole milk, the sauce will be thinner but still creamy. For a heartier meal, toss in cooked chicken, shrimp, or a can of drained chickpeas during the final toss. I have also stirred in sautéed zucchini or halved cherry tomatoes when I wanted more vegetables on the plate.
What to Serve Alongside
This pasta is rich enough to stand alone, but a simple arugula salad with lemon juice cuts through the cream nicely. I have also served it with garlic bread for people who wanted to soak up every bit of sauce. A crisp white wine like Pinot Grigio is a good match if you are pouring drinks.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the sauce will thicken as it sits. Reheat gently in a skillet over low heat with a splash of milk or pasta water, stirring until creamy again. Microwaving works in a pinch, but the texture will not be as smooth.
- Do not freeze this, cream sauces tend to separate when thawed.
- If the sauce looks broken after reheating, whisk in a little warm milk to bring it back.
- Fresh garnishes like basil and pine nuts are best added right before serving, not stored with leftovers.
Pin It This is the kind of dinner that makes a regular night feel a little less ordinary. I hope it does the same for you.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or fusilli are ideal as their shapes hold the creamy pesto sauce well, offering a balanced bite.
- → Can I make the pesto sauce from scratch?
Yes, homemade basil pesto enhances freshness and depth, but store-bought options work well for convenience.
- → How can I adjust the sauce consistency?
Reserve some pasta cooking water and add a splash to loosen the sauce to your preferred thickness.
- → Are there alternatives to heavy cream in the sauce?
Substituting half-and-half or whole milk can lighten the sauce while maintaining a creamy texture.
- → What garnishes complement this pasta?
Toasted pine nuts add crunch, while fresh basil and extra Parmesan bring aroma and richness.
- → How long does this dish take to prepare?
Preparation and cooking combined take around 15 minutes, making it great for quick meals.