Description
This creamy pesto pasta recipe combines fresh basil pesto with a rich, velvety sauce made from heavy cream and parmesan cheese. Easy and ready in 30 minutes, it’s perfect for a quick and flavorful weeknight dinner that serves six.
Ingredients
For the Pesto
- 2 1/2 cups packed (54g) fresh basil leaves
- 3 Tbsp extra virgin olive oil, divided
- 2 Tbsp water
For the Pasta
- 12 oz. dry mini farfalle (or regular farfalle pasta)
- Salt and black pepper, to taste
- 1 1/2 Tbsp minced garlic (from about 4 cloves)
- 3/4 cup heavy cream (optionally, an additional 1/4 cup for creamier pasta)
- 2 oz. parmesan cheese, finely grated (about 1 cup)
Instructions
- Prepare the Pesto: Place fresh basil leaves, 2 tablespoons of olive oil, and 2 tablespoons of water into a small or medium food processor. Pulse intermittently until the basil is very finely minced, stopping to scrape down the sides as needed. Transfer the pesto to a small airtight container and set aside to prevent browning.
- Cook the Pasta: Bring 10 cups of water to a vigorous boil in a large pot. Generously season the boiling water with salt, then add the farfalle pasta. Cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta thoroughly.
- Sauté Garlic and Heat Cream: Return the empty pot to medium-low heat and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 20 to 30 seconds, just until fragrant and slightly deepening in color, making sure it doesn’t brown. Pour in the heavy cream and bring the mixture to a gentle simmer.
- Combine and Finish: Reduce the heat to low and stir in the finely grated parmesan cheese until melted and integrated. Add the drained pasta and the prepared basil pesto mixture back into the pot. Toss everything gently but thoroughly to coat the pasta evenly. Season with salt and black pepper to taste. If needed, thin the sauce with some reserved pasta water; the sauce will thicken as it rests. For a richer texture, optionally stir in an additional 1/4 cup of heavy cream at this point.
Notes
- Using fresh basil and freshly grated parmesan cheese significantly enhances the flavor of the pesto sauce.
- Reserve some pasta cooking water to adjust the sauce consistency for a smoother coating.
- Do not allow the garlic to brown to avoid bitterness in the sauce.
- The dish can be made creamier by adding extra heavy cream as suggested.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
