The Best Creamy Pesto Pasta Food

CREAMY PESTO PASTA

Steps:

• Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta.
• While pasta is cooking, in a food processor add the basil leaves, garlic cloves, pine nuts, cheese, salt/pepper. Pulse until all ingredients are chopped. On high, slowly pour in the olive oil through the spout. Open and scrape the sides with a spatula to get any leaves that might have been stuck. Blend again and add additional 2 tbsp olive oil. Taste and adjust seasoning if necessary. (To stop here and store pesto, see note #5)
• In a large skillet with high walls over medium heat, melt 2 tbsp unsalted butter, add in the pesto, and stir to combine. Add in the 3 tbsp of heavy cream and crushed red pepper flakes (optional, if you do not like spicy then omit). Whisk together until the sauce is smooth and fully combined. Lower heat to simmer.
• Add in the cooked/drained pasta into the pesto sauce and using tongs, carefully toss to coat the pasta. Add in 2-3 tbsp of reserved pasta water until the pasta is fully coated with the sauce and silky.
• Serve with additional cheese over the top (optional). Enjoy!

THE BEST CREAMY PESTO PASTA

Steps:

• Boil a large pot of water over high heat. Season the water generously with salt, and cook the pasta according to the manufacturers instructions.
• Heat a large skillet over medium low heat. Add in the butter and garlic. Cook for 30-60 seconds until the garlic is fragrant.
• Pour in the heavy cream, milk and pesto. Stir and cook for 1 minute to warm through. Turn heat to low, then add in the parmesan cheese. Stir until it is melted.
• Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce. Toss to combine. Add pasta water if the sauce needs to be thinned out.
• Serve warm, garnished with parmesan cheese.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

CREAMY PESTO PASTA

Steps:

• Heat oil in a large pan over medium-low heat. Add garlic and dried thyme.
• Cook, stirring frequently for 30 seconds.
• Add tomatoes and white wine and cook over medium-low heat for 5 minutes, stirring occasionally.
• Remove from heat and add heavy cream and pesto.
• Add linguine and toss to coat evenly. Return to heat and cook for just a minute or two, until the noodles are heated through.
• Serve with grated Parmesan and fresh basil and enjoy!

PESTO CREAM SAUCE

Steps:

• Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
• Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
• Stir in 1/2 cup parmesan cheese until melted.