Creamy Pesto Pasta
This satiny sauce will rock your world! It’s equal parts sweet and tangy thanks to a marriage of tomato sauce and pesto. There’s also a bit of cream which makes the sauce extra velvety. Add some shredded pecorino Romano and it’s a restaurant-worthy dish made right at home.
There’s just enough cream to create a smooth sauce and buttery mouthfeel, but not so much that the dish is heavy. And the cream really works to bind the flavors of this dish together. If you’re tempted to leave it out, I encourage you not to. The rich cream finishes the sauce in the most magical way. If desired, you can use half-and-half and you’ll shave a few calories and fat grams.
Look how short this ingredient list is! When you start with big bold flavors – like tomato sauce and pesto – you need little else. And, pesto is a medley of flavors (basil, garlic, pine nuts, parmesan cheese, olive oil), so it transforms the sauce with just one heaping spoonful. You don’t need to add any herbs or spices to the sauce – it’s plenty flavorful thanks to the pesto.
What type of pesto should you use for this creamy pesto pasta? You can use the refrigerated variety or the shelf-stable pesto – both work just fine here. I love the silky combination of pureed basil with olive oil, garlic, pine nuts, and salty parmesan cheese. I suggest you always keep pesto in your pantry or fridge so you can pull together quick, delicious meals with ease.
What type of pasta should you use? I chose bowties (farfalle) because it’s Luke’s favorite shape. “It’s easy to eat and holds onto the sauce” is what I’m told. You can use any pasta shape you want – from long strands of spaghetti to thick tubes of rigatoni.
What type of cheese should you use? If possible, choose a good-quality parmesan or Romano cheese. It’s the final touch before serving, and the salty, nutty cheese adds a great finish while bringing out the essence of cheese in the sauce (from the pesto).
Creamy Pesto Pasta
Ingredients
- 1 pound pasta of choice
- 2 cups tomato sauce
- 3 tablespoons prepared basil pesto
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- Grated pecorino Romano or parmesan cheese , for serving
- Chopped fresh basil for serving
Equipment
Instructions
- Cook the pasta according to the package directions, drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a large saucepan, whisk together the tomato sauce and pesto. Set the pan over medium heat and bring to a simmer. Simmer for 5 to 10 minutes (while the pasta cooks). Reduce the heat to low and stir in the cream.
- Fold in the pasta and reserved 1/2 cup pasta water. Season to taste with salt and black pepper.
- Top with pecorino Romano or parmesan cheese and basil and serve.