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.
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.