Quick Pesto Cream Pasta (20 Minutes)
Pasta tossed in a silky skillet sauce of basil pesto, heavy cream, garlic, and Parmesan, ready in about 20 minutes.
Ingredients
Main Ingredients
- 12 ounces pasta Penne, rotini, or fettuccine.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup basil pesto Store-bought or homemade.
- ½ cup freshly grated Parmesan cheese Plus more for serving.
- ½ cup reserved pasta water As needed.
- 1 teaspoon lemon zest Optional.
- ¼ teaspoon black pepper
- salt To taste.
- 1 cup cherry tomatoes, halved Optional.
- fresh basil leaves For garnish.
Instructions
Cooking
- Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
- Heat the olive oil in a large skillet over medium heat and cook the garlic 30 seconds. Add the cream and simmer gently 2 to 3 minutes.
- Reduce the heat to low, stir in the pesto and Parmesan for about 1 minute until smooth; do not boil.
- Add the pasta and toss 1 to 2 minutes, adding pasta water as needed until silky. Fold in the tomatoes and lemon zest, and season with pepper and salt.
- Serve immediately with extra Parmesan and basil.
Notes
Keep the heat low once the pesto goes in. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat with a splash of cream or water. Nutrition is an estimate.