This creamy pesto pasta has been my go-to when the week gets busy and I still want something comforting on the table. I discovered this simple combination one evening after a long day of meetings: a jar of good pesto in the fridge, a bit of cream in the door, and a box of pasta tucked away in the pantry. It came together faster than my takeout options and tasted fresher. The sauce clings to every strand and bite, balancing the bright basil with the richness of cream and the savory punch of Parmesan. It’s the kind of dish that reminds you great food doesn’t require hours in the kitchen.

I love how adaptable it is—switch the shape of pasta, use leftover roasted vegetables, or stir in some shredded chicken to stretch it into a main for more people. The texture is everything here: al dente pasta enveloped in a velvety sauce that’s smooth but still flecked with fragrant basil. My family often asks for this when it’s been a hectic day; my daughter calls it “green velvet” and always requests extra Parmesan. It’s memorable not because it’s complicated, but because it’s reliable and delicious every single time.

Ingredients

• Pasta (8 ounces): Choose spaghetti, fettuccine, or penne depending on preference. I often use Barilla spaghetti or De Cecco penne for reliable texture—8 ounces dry typically serves 2 to 3 people.
• Fresh basil pesto (1 cup): Homemade pesto is best for bright flavor, but a high-quality jarred pesto (Trader Joe’s or Sacla) works well. Look for one with olive oil and real basil rather than heavy fillers.
• Heavy cream (1/2 cup): Adds richness and silkiness; use heavy cream for the creamiest mouthfeel. Light cream will thin the sauce slightly.
• Freshly grated Parmesan (1/2 cup): Buy a wedge and grate it yourself—pre-grated cheese contains anti-caking agents that prevent melting as smoothly.
• Olive oil (1 tablespoon): Use extra-virgin olive oil for the sauté; it helps bloom the garlic and carry flavor into the sauce.
• Minced garlic (1 teaspoon, optional): A quick sautée brightens the sauce—omit if you prefer a purer basil note.
• Salt and pepper: Adjust to taste—the cheese and pesto are salty, so add salt sparingly and finish with black pepper.
• Fresh basil leaves (optional): For garnish and an aromatic final touch; chiffonade a few leaves to top the dish.
• Additional Parmesan (optional): For serving at the table so everyone can top to taste.

Instructions

Cook the Pasta: Bring a large pot of water to a rolling boil and salt generously—about 1 teaspoon of salt per quart of water. Add the pasta and cook until al dente according to the package directions (usually 8–10 minutes for most shapes). Reserve 1 cup of the starchy pasta water before draining; this will help loosen and emulsify the sauce. Prepare the Sauce: While the pasta cooks, warm a large skillet over medium heat and add 1 tablespoon of olive oil. If using garlic, add 1 teaspoon of minced garlic and sauté for about 30 seconds until fragrant—avoid browning the garlic, which turns bitter. This short aromatics step flavors the oil and builds the sauce base. Add the Cream: Pour in 1/2 cup heavy cream and stir to combine with the oil and garlic. Let it come to a gentle simmer for 1–2 minutes so the cream thickens slightly and the flavors marry; do not boil vigorously. You should see the cream reduce and coat the back of a spoon. Incorporate the Pesto: Reduce the heat to low and stir in 1 cup of basil pesto until fully combined. Heat gently for 30–45 seconds—you want the pesto warmed through but not cooked to the point of losing its fresh basil brightness. If the sauce feels too stiff, add a tablespoon or two of reserved pasta water at a time to loosen. Combine Pasta and Sauce: Add the drained pasta to the skillet and toss vigorously to coat. Use tongs or two forks to fold the pasta and sauce together, adding reserved pasta water as needed to achieve a silky, evenly coated texture. Tossing on the heat for 30–60 seconds helps the sauce cling to the pasta. Finish with Cheese and Seasoning: Remove from heat and stir in 1/2 cup freshly grated Parmesan until melted and incorporated. Season with salt and pepper to taste—remember pesto and Parmesan add salt, so adjust carefully. Serve immediately, garnished with fresh basil and additional Parmesan if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over low heat with a splash of water or cream and stir gently until warmed through—this restores the silky texture. Freezing is possible but not ideal with the cream already mixed in; for longer storage (up to 3 months), freeze the cooked pasta plain with a little olive oil to prevent sticking and freeze the pesto separately if using homemade. Thaw overnight in the fridge and finish with cream when reheating for best results.

Ingredient Substitutions

If you want a lighter version, substitute half-and-half for heavy cream or use a mixture of Greek yogurt and a little milk stirred in off the heat to prevent curdling. For a dairy-free option, use a plant-based cream alternative and nutritional yeast in place of Parmesan; choose a nut-free pesto if there are nut allergies. Whole-wheat or gluten-free pasta can be used—adjust cooking times to maintain al dente texture. If you have no pesto, blend fresh basil, olive oil, nuts, garlic, and Parmesan quickly for a makeshift batch.

Serving Suggestions

Serve this with a crisp salad—arugula with lemon vinaigrette cuts through the richness nicely—or roasted cherry tomatoes and a squeeze of lemon to brighten the plate. For proteins, grilled chicken, sautéed shrimp, or roasted salmon pair beautifully. Garnish simply with torn fresh basil leaves and extra grated Parmesan. For an elegant touch, finish with a drizzle of good olive oil or a few cracks of black pepper right before serving.

Cultural Background

Basil pesto originates from Liguria in northwest Italy, where the classic Genovese pesto combines fresh basil, pine nuts, garlic, Parmesan, Pecorino, and olive oil. This creamy pesto pasta is an Italian-American riff—joining the bright herb sauce with cream creates a richer, silkier texture that appeals to contemporary palates. The technique of finishing pasta in a sauce and using starchy pasta water to emulsify is a cornerstone of traditional Italian pasta-making and gives this quick dish authentic texture and mouthfeel.

Seasonal Adaptations

In summer, use abundant fresh basil and add blistered tomatoes or sweet corn for brightness. In cooler months, switch to a heartier pesto—think kale or arugula pesto—or fold in roasted squash and toasted walnuts for a winter twist. Holiday gatherings are a great time to incorporate roasted mushrooms or leftover turkey for a creative reuse of seasonal proteins that keeps the dish festive and comforting.

Meal Prep Tips

Cook the pasta and toss lightly with olive oil to prevent sticking; store in portioned containers for quick reheating. Keep the pesto-cream sauce separate in the fridge for up to 3 days, then combine and warm with a splash of water when ready to eat. This approach prevents the sauce from thickening too much in storage and lets you refresh the texture at mealtime. Label and date containers and use within recommended storage windows for best flavor.

This recipe is a small ritual that turns simple ingredients into something memorable—quick to make, easy to love, and flexible enough to become your own. Try it exactly as written the first time, then experiment with your favorite add-ins. I promise it will become a weekly favorite in no time.