Pasta with Pesto Cream Sauce: An Irresistible Italian Classic
Silky herbs and cheese come together in minutes for an elevated, crowd-pleasing dinner.
Pasta with Pesto Cream Sauce: A Fresh Take on a Timeless Favorite
If you’re longing for a pasta dish that instantly brightens your table — and your palate — pasta with pesto cream sauce is a must-have in your recipe repertoire. This meal perfectly combines the zest of fresh basil pesto with the silky richness of cream and butter, tossed with hot pasta and finished with vibrant tomatoes and loads of parmesan. Whether you’re seeking a quick weeknight dinner or a crowd-pleasing course for a special meal, this recipe encapsulates both simplicity and indulgence.
Why You’ll Love This Dish
- Fresh and Fragrant: Homemade pesto brings out the vibrant aroma of basil.
- Creamy Texture: The sauce blends heavy cream and butter for a luxurious mouthfeel.
- Quick to Prepare: Ready in under 30 minutes, making it a weeknight hero.
- Versatile: Works with various pasta shapes and add-ins like tomatoes, pine nuts, or goat cheese.
- Elevates Leftovers: Tastes great hot, room temperature, or chilled as a next-day lunch.
Essential Ingredients
The magic of this recipe comes from a balance of simple, high-quality ingredients:
- Basil Leaves: Fresh is essential for authentic pesto flavor and bright color.
- Parmesan Cheese: Salty, nutty, and necessary for authentic taste and texture.
- Pine Nuts: Traditionally used in pesto; optional to toast for extra flavor.
- Fresh Garlic: For depth and a pungent kick.
- Extra-Virgin Olive Oil: Brings the pesto together while adding richness.
- Pasta: Any shape works; favorites include penne, rotini, rigatoni, or fusilli.
- Heavy Cream: For luscious, decadent sauce texture.
- Butter: Makes the sauce richer and more velvety.
- Tomatoes: Cherry or grape tomatoes add color and juicy sweetness.
- Kosher Salt & Black Pepper: Enhance flavors throughout.
Step-by-Step Recipe
Follow these simple steps for the perfect pesto cream pasta every time:
1. Prepare the Pasta
- Bring a large pot of well-salted water to a rolling boil.
- Add your chosen pasta and cook until al dente according to package instructions.
- Drain but do not rinse. Reserve a small cup of the pasta water in case your sauce needs thinning.
2. Make the Basil Pesto
- Add fresh basil leaves (about 3/4 cup packed), parmesan cheese (1/2 cup, grated), pine nuts (3 Tbsp), 2 garlic cloves, salt, and black pepper to a food processor or blender.
- Pulse to combine while slowly drizzling in olive oil (about 1/3 cup) until you achieve a smooth, cohesive sauce. Stop to scrape down the sides as needed.
- Feel free to inhale the scent — few things are more delightful than the fragrance of freshly made basil pesto.
3. Prepare the Tomatoes
- Cut cherry or grape tomatoes in halves or quarters, depending on size.
- Sprinkle lightly with kosher salt and toss to combine. Set aside to let them release their juices slightly, which will add extra flavor to the final dish.
4. Make the Pesto Cream Sauce
- In a small saucepan, heat 1/2 cup heavy cream over medium-low heat until just simmering.
- Add 2 Tbsp butter and stir until melted.
- Stir in your prepared basil pesto and blend until smooth and thickened slightly. The sauce should have a uniform pale green color and silky texture.
- Add a bit more parmesan cheese (about 1/4 cup) for extra flavor and body. Stir to combine.
5. Toss and Serve
- Place the hot, drained pasta in a large serving bowl.
- Pour the warm pesto cream sauce over the pasta and toss to coat thoroughly.
- Add the salted tomatoes and their juices. Gently mix—they should be warmed but retain their shape and freshness.
- Season with additional salt and pepper to taste. Top with extra parmesan or crumbled goat cheese if desired.
Chef’s Tips & Tricks
- Toast Pine Nuts: For deeper flavor, toast pine nuts in a dry skillet over medium heat for 2–3 minutes before adding to the pesto.
- Use Good-Quality Olive Oil: Since olive oil is a main flavor, use one you’d drizzle on bread or salad.
- Don’t Overcook the Tomatoes: They should be warmed by the residual heat of the pasta but remain bright and juicy.
- Make It Ahead: Both the pesto and sauce can be made in advance and stored in the fridge for up to 3 days.
- Customize Your Add-Ins: Try roasted chicken, sautéed shrimp, spinach, or blanched asparagus for variety.
What others are reading
Pasta Shape Suggestions
| Pasta Shape | Best For | Reason |
|---|---|---|
| Penne | Everyday meals | Tube shape holds creamy sauce well |
| Fusilli | Casual dinner parties | Twists catch pesto bits perfectly |
| Rigatoni | Hearty, rustic flavor adds | Ridged surface helps sauce cling |
| Spaghetti | Classic presentation | Long noodles showcase creamy sauce |
Variations and Substitutions
- Dairy-Free: Substitute coconut cream for heavy cream and use nutritional yeast in place of parmesan. Make sure your butter substitute is plant-based.
- Nuts Alternative: Sunflower seeds or walnuts can replace pine nuts for a fun twist or allergy-friendly version.
- Herb Swap: Try arugula, spinach, or parsley for part of the basil, especially if you want a spicier or more peppery note.
- Gluten-Free: Use your favorite gluten-free pasta; the sauce itself is naturally gluten-free.
What to Serve With Your Pesto Cream Pasta
- Crusty Garlic Bread: Excellent for soaking up any leftover sauce.
- Simple Green Salad: Toss mixed greens with a light vinaigrette to balance the creamy richness of the pasta.
- Grilled or Roasted Vegetables: Zucchini, bell peppers, or asparagus are ideal companions.
- Chilled White Wine: Sauvignon Blanc, Pinot Grigio, or even an Italian Vermentino enhance the fresh basil notes.
Storing and Reheating Tips
- Storage: Place leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently over low heat, adding a splash of milk or cream to loosen the sauce. Stir well before serving. Avoid microwaving for too long, as cream-based sauces can separate.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pesto instead of making it from scratch?
A: Yes, store-bought pesto will work in a pinch, but homemade basil pesto offers the freshest flavor and color.
Q: Can I make this pesto cream sauce ahead of time?
A: Absolutely! Make the pesto and sauce a day or two in advance, store in the refrigerator, and gently reheat before tossing with pasta.
Q: Are there any nut-free options for this recipe?
A: You can substitute pumpkin seeds, sunflower seeds, or simply omit the nuts for an allergen-free version with a still-delicious flavor.
Q: What protein pairs best with pesto cream pasta?
A: Grilled chicken, sautéed shrimp, or even pieces of crisped pancetta or bacon are great protein additions.
Q: How do I keep the sauce from breaking when reheating?
A: Reheat slowly over low heat with a splash of milk or cream, stirring constantly.
Printable Recipe Card: Pasta with Pesto Cream Sauce
Ingredients:
- 1 lb. pasta (penne, fusilli, rigatoni, or other)
- 3/4 cup fresh basil leaves
- 3/4 cup grated parmesan cheese (divided)
- 3 Tbsp pine nuts
- 2 cloves garlic
- Salt and black pepper, to taste
- 1/3 cup extra-virgin olive oil
- 1/2 cup heavy cream
- 2 Tbsp butter
- 2 cups cherry or grape tomatoes, halved
Instructions:
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- In a food processor, combine basil, 1/2 cup parmesan, pine nuts, garlic, salt, and pepper. Pulse while drizzling in olive oil until a smooth pesto forms.
- Toss halved tomatoes with a pinch of salt and set aside.
- Heat heavy cream and butter in a saucepan over medium-low until the butter melts. Stir in pesto and remaining parmesan. Mix to combine.
- Place hot pasta in a bowl. Pour over the creamy pesto sauce. Add tomatoes and gently toss to combine. Adjust seasoning as desired.
- Serve promptly, garnishing with extra parmesan if desired.
More Ways to Enjoy Pesto
- Spread on sandwiches, wraps, or burgers for a burst of herbal freshness.
- Dollop over grilled vegetables or meats.
- Use as a dipping sauce for breadsticks or focaccia.
- Stir into risotto or scrambled eggs for an elevated breakfast.
Join the Basil Bandwagon
Don’t wait for summer to try this pasta with pesto cream sauce. Get your hands on fresh basil, gather your ingredients, and let the aroma of this classic Italian dish fill your kitchen. Once you’ve tasted the perfect blend of creamy, cheesy, herby goodness, you’ll find yourself returning to this recipe all year long.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32378514/rigatoni-with-pesto-cream-sauce-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a35938405/baked-spinach-ravioli-with-pesto-cream-sauce-recipe/
- https://www.youtube.com/watch?v=YxkfeI_-Grs
- https://www.thepioneerwoman.com/food-cooking/recipes/a10205/pasta-with-pesto-cream-sauce/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65655725/best-recipes-with-pesto/
Similar Articles
Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
Read full bio of Sneha Tete
Read full bio of Sneha Tete
