Easy Creamy Pesto Pasta Recipes
Silky heavy cream and vibrant basil pesto coat tender pasta for a weeknight-friendly dinner that’s rich, herby, and ready in under 30 minutes. Tossed with baby spinach and juicy cherry tomatoes for freshness and a bright squeeze of lemon.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 ounce dried pasta (penne, fusilli, or fettuccine)
- 0.75 cup heavy cream
- 0.5 cup basil pesto
- 0.5 cup grated Parmesan cheese plus more for serving
- 2 tablespoon unsalted butter
- 2 clove garlic, minced
- 0.5 cup reserved pasta cooking water
- 1 tablespoon fresh lemon juice optional, brightens flavor
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes optional, for heat
- 1 cup cherry tomatoes, halved
- 2 cup baby spinach loosely packed
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 0.5 cup pasta water, then drain.
- Meanwhile, melt butter in a large skillet over medium heat. Add minced garlic and cook, stirring, until fragrant, about 0.5 minute (do not brown).
- Pour in heavy cream and bring to a gentle simmer. Cook 2 to 3 minutes to slightly thicken.
- Whisk in basil pesto and Parmesan until smooth. Season with salt, black pepper, and red pepper flakes if using; reduce heat to low.
- Add drained pasta to the skillet and toss to coat, loosening the sauce with splashes of reserved pasta water as needed for a silky consistency.
- Stir in spinach to wilt, 0.5 to 1 minute. Fold in cherry tomatoes and lemon juice; toss and adjust seasoning to taste.
- Serve immediately topped with extra Parmesan and freshly cracked black pepper.
Notes
For a lighter sauce, swap half the heavy cream for whole milk and simmer 1 to 2 extra minutes. Add cooked chicken or shrimp for extra protein. Leftovers reheat gently with a splash of water or cream.