15-Minute Creamy Pesto Pasta

# What You Need:

→ Pasta

01 - 14 oz 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 tbsp olive oil

07 - Salt, to taste

08 - Freshly ground black pepper, to taste

→ Garnish

09 - 2 tbsp toasted pine nuts (optional)

10 - Fresh basil leaves, for serving

11 - Extra Parmesan, for serving

# Step-by-Step:

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

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

03 - Pour in heavy cream and bring to a gentle simmer. Whisk in basil pesto and grated Parmesan until the sauce is smooth and slightly thickened, about 2 minutes. Season with salt and freshly ground black pepper.

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

05 - Divide pasta among serving bowls. Garnish with toasted pine nuts, fresh basil leaves, and additional Parmesan if desired. Serve immediately.

# Expert Suggestions:

01 -

It uses pantry staples you probably already have, so no frantic grocery runs.
The sauce is silky and clings to every piece of pasta without feeling heavy.
Cleanup is minimal, just one pot and one pan.
It tastes like you spent an hour cooking when you really spent fifteen minutes.

02 -

Reserve pasta water before draining, I forgot once and had to add plain water which made the sauce taste flat.
Do not let the garlic brown or it will turn bitter and ruin the whole dish.
Add the pasta to the sauce, not the other way around, so the noodles soak up flavor instead of sitting in a puddle.

03 -