Save I used to think homemade pasta meant hours in the kitchen until a friend showed me this trick on a Tuesday night when we were both too tired to think. She pulled out pesto from her fridge, swirled in some cream, and suddenly dinner felt like a small celebration. The kitchen smelled like basil and garlic, and we ate standing at the counter, twirling forks and laughing about how something this easy had no right to taste this good. Now it's my go-to when I need comfort without the wait.
The first time I made this for my family, my brother asked if I'd ordered takeout because it looked too vibrant to be homemade. I watched him take a second serving before I'd even finished my first, and my mom kept saying the sauce was perfectly balanced, creamy but still bright. That night I realized this wasn't just a quick meal, it was the kind of dish that makes people feel cared for without you having to say a word.
Ingredients
- Penne or fusilli pasta: The ridges and twists grab onto the creamy sauce beautifully, and they cook consistently in about 10 minutes, which keeps this recipe on track.
- Heavy cream: This is what transforms pesto from a thin coating into a luxurious sauce that hugs each noodle, and it mellows the sharpness of the garlic and cheese.
- Basil pesto: Whether you use a jar from the store or blend your own, this is your flavor foundation, so pick one that smells bright and tastes of fresh basil, not just oil.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, nutty depth that pre-shredded versions can't match.
- Garlic clove: One small clove minced fine releases just enough bite to wake up the cream without overpowering the basil.
- Olive oil: A tablespoon in the skillet keeps the garlic from burning and adds a silky base for the sauce to build on.
- Salt and black pepper: Taste as you go, because pesto and Parmesan are already salty, and a few grinds of pepper at the end brighten everything.
- Toasted pine nuts: Optional, but they add a buttery crunch that makes each bite feel a little more special.
- Fresh basil leaves: A handful torn over the top brings color and a hit of fresh green flavor that reminds you this dish is alive.
- Extra Parmesan: Because there's no such thing as too much cheese when it comes to pasta.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it until it tastes like the sea, and bring it to a rolling boil. Drop in your pasta and set a timer according to the package, stirring once or twice so nothing sticks.
- Prep the garlic:
- While the water heats, mince your garlic as fine as you can manage. The smaller the pieces, the more evenly the flavor will spread through the cream.
- Start the sauce:
- Warm olive oil in a large skillet over medium heat, then add the garlic and let it sizzle for about 30 seconds until the smell fills your kitchen. Don't let it brown or it'll taste bitter.
- Add the cream and pesto:
- 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:
- Scoop out half a cup of the starchy pasta water before you drain, then add the drained pasta straight into the skillet. Toss everything together, adding splashes of pasta water if the sauce feels too thick.
- Serve:
- Divide the pasta into bowls and top with toasted pine nuts, fresh basil, and as much extra Parmesan as your heart desires. Serve immediately while it's hot and glossy.
Save One evening I made this after a long day and forgot to set the table, so we ate it on the couch with bowls in our laps and a movie playing in the background. My partner said it tasted like the kind of meal you'd get at a little trattoria, and I realized that sometimes the best dinners aren't about the setting, they're about the warmth of something simple done right.
How to Make It Your Own
If you want more vegetables, sauté zucchini coins or halved cherry tomatoes in the skillet before adding the cream, and toss in a handful of spinach at the end so it wilts into the sauce. For protein, shredded rotisserie chicken or sautéed shrimp fold right in, or you can stir in drained chickpeas for a vegetarian boost. The sauce is forgiving, so feel free to add what you have on hand and make it feel like yours.
What to Serve Alongside
A simple arugula salad with lemon and olive oil cuts through the richness of the cream, and a slice of crusty bread is perfect for mopping up any sauce left in the bowl. If you're pouring wine, a chilled Pinot Grigio or Sauvignon Blanc complements the basil without competing with it. Keep the sides light so the pasta stays the star.
Storage and Leftovers
Leftovers keep in an airtight container in the fridge for up to two days, though the sauce may thicken as it cools. Reheat gently in a skillet over low heat, adding a splash of milk or cream to bring back the silky texture. Avoid the microwave if you can, it tends to make the sauce separate and the pasta rubbery.
- Store the pasta and sauce together so the flavors keep melding overnight.
- If you're meal prepping, cook the pasta just shy of al dente so it doesn't turn mushy when reheated.
- Garnish with fresh basil and Parmesan right before serving, not before storing, so they stay vibrant and don't wilt.
Save This pasta has gotten me through busy weeks, last-minute guests, and evenings when I just needed something that felt like a hug in a bowl. I hope it does the same for you.
Recipe Questions & Answers
- → Can I use different types of pasta?
Yes, penne, fusilli, or any pasta shapes that hold sauce well work beautifully with this creamy pesto.
- → How do I make the sauce creamier without heavy cream?
You can substitute half-and-half or whole milk for a lighter creaminess while maintaining rich flavor.
- → Is toasted pine nuts garnish necessary?
Toasted pine nuts add a crunchy contrast and nutty flavor but can be omitted or replaced with other nuts if preferred.
- → How can I adjust the sauce consistency?
Add reserved pasta cooking water a little at a time to loosen the sauce to your desired thickness.
- → Can I add vegetables or protein to this dish?
Absolutely, sautéed zucchini, cherry tomatoes, spinach, or cooked chicken and shrimp complement the flavors well.