Creamy Pesto Pasta
Pasta tossed in a silky white sauce made from butter, flour, and milk, finished with basil pesto and Parmesan. No heavy cream needed.
Ingredients
Main Ingredients
- 12 ounces pasta Penne, fusilli, or fettuccine.
- ¼ cup butter
- ¼ cup all-purpose flour Use a 1-to-1 gluten-free flour if needed.
- 2 cups whole milk Room temperature.
- ½ cup basil pesto Store-bought or homemade.
- ½ cup grated Parmesan cheese Plus more for serving.
- ¼ to ½ teaspoon salt To taste; pesto is salty.
- ¼ teaspoon black pepper
- reserved pasta water As needed to loosen the sauce.
- fresh basil and toasted pine nuts Optional, for garnish.
Instructions
Cooking
- Cook the pasta in generously salted water until al dente. Reserve 1 cup of pasta water and drain.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 to 2 minutes without browning.
- Slowly whisk in the milk, about 1/2 cup at a time. Cook over medium-high heat, stirring, 3 to 5 minutes until thick enough to coat a spoon.
- Remove from the heat. Stir in the Parmesan until melted, then whisk in the pesto. Season with salt and pepper.
- Toss the sauce with the pasta, loosening with pasta water as needed. Serve with extra Parmesan and basil.
Notes
Add the pesto off the heat to keep its color and flavor. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat with a splash of milk. Nutrition is an estimate.