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This Creamy Pesto Pasta is a simple meal that is delicious homemade comfort food. You can throw this incredible and easy dinner together in 20 minutes or less.
Give me 20 minutes, and I’ll give you a delicious and robust pesto pasta recipe that looks understated but it is packed with flavor.
And yeah, “technically” this is not a one-pan dinner because I do recommend boiling the noodles separately. But it’s one-pan(ish) and worth the extra dish to wash.
If you’re looking for more delicious pesto recipes, check out our creamy chicken pasta, creamy pesto gnocchi, pesto rice, pesto orzo, and pesto mayo.
WHAT’S IN THIS Creamy PESTO PASTA RECIPE
This recipe has:
- Noodles – I used linguine but anything that is long and thin will work (spaghetti, angel hair, fettuccine, etc.).
- Pesto – use storebought or make your own (related: Pesto Without Pine Nuts or Vegan Pesto)
- Olive oil and a bit of salted butter.
- Shredded Parmesan, and while the recipe card below recommends how much to use, we all know cheese should really be measured with your heart.
HOW TO MAKE Creamy Pesto Pasta
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can click “jump to recipe” to skip down.
Bring a medium saucepan of salted water to a boil and cook the linguine according to the packaging. Most brands need about 8-10 minutes in gently boiling water. Make sure you save some pasta water to use a bit later in the recipe.
While the pasta is cooking, you’re going to make the sauce, because you’re busy and love a quick dinner.
Like all delicious things, these pesto noodles start with olive oil and garlic. We’re going to cook that down in a heavy skillet until the garlic smells awesome and is beginning to soften.
Once that garlic is looking lightly browned and delicious, slowly pour in the heavy cream, add the pesto, and stir. Pro tip: Start with the recommended amount of pesto and add more to taste.
At first, the olive oil and butter will separate and float to the top of the cream mixture. Continue to gently whisk everything over low heat, and in a few minutes, the sauce will be fully incorporated.
Add the cooked linguine noodles and 1/4 cup pasta water. Stir to combine.
Top with grated Parmesan and serve.
HOW TO STORE AND REHEAT
Storing Leftovers: Allow the pasta to cool and store leftovers in an air-tight container in the fridge for 3-4 days. We love these Snapware glass spill-proof containers.
Reheating Leftovers: These pesto noodles reheat very well, but the pasta will absorb a lot of the creamy sauce.
If you plan to make it ahead of time, either 1) add an extra 1/4 cup of heavy cream in the initial cooking process (I’d also add an extra tbsp of pesto), or 2) reheat with a splash of heavy cream.
Freezing Leftovers: I do not recommend freezing this dish.
EXPERT TIPS
- If you use a milk product that is lower in fat than heavy cream, you’ll want to warm the milk prior to adding it to the pan. The high level of milkfat in the heavy cream will keep it from curdling in the heat, but half-and-half, whole milk (or lower) will seize up and curdle in the hot pan.
- Start with 1/2 cup of pesto and adjust to taste.
- The sauce is fairly light. If you prefer more sauce, set aside 1/2 cup of pasta water, and increase the heavy cream and pesto by 1/4-1/3 cup.
- While this recipe is essentially vegetarian as written, if you’re a strict vegetarian, you’ll want to use a vegetarian-friendly Parmesan cheese.
- If you have leftover pesto, check out my tutorial on How to Freeze Pesto.
Creamy Pesto Pasta
Ingredients
- 16 oz dry linguine noodles
- 1 tsp kosher salt
- 2 tbsp salted butter
- 2 tbsp olive oil
- 2 cloves garlic {finely minced}
- 1 cup heavy cream
- 1/2 cup pesto
- 1/3 cup shredded parmesan
Instructions
- In a large saucepan bring 3 quarts of salted water to a boil.1 tsp kosher salt
- Add noodles and cook until al dente, ~9-10 minutes. Make the sauce while the pasta cooks.16 oz dry linguine noodles
- Drain all but ¼ cup of water from the linguine. Keep noodles in the saucepan with 1/4 cup of pasta water.
- In a large deep skillet heat butter and olive over medium heat.2 tbsp salted butter, 2 tbsp olive oil
- Add garlic. Stir until the garlic is starting to soften, and a few of the pieces are starting to brown. ~2-3 minutes.2 cloves garlic
- Reduce the heat to low and slowly pour in the heavy cream, add the pesto, and whisk.1 cup heavy cream, 1/2 cup pesto
- Cook on low for 1-2 minutes, or until the pesto has fully incorporated into the cream.
- Add the cooked linguine noodles and 1/4 cup pasta water. Stir to combine.
- Top with Parmesan and serve.1/3 cup shredded parmesan
Notes
- If you use a milk product that is lower in fat than heavy cream, you’ll want to warm the milk prior to adding it to the pan. The high level of milkfat in the heavy cream will keep it from curdling in the heat, but half-and-half, whole milk (or lower) will seize up and curdle in the hot pan.
- To make this gluten-free use your favorite gluten-free pasta.
- Nutrition values are an estimate only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
NEED to try this! MUST try this!
Can’t wait to hear what you think!