Creamy Pesto Pasta
User Reviews
4.6
Creamy Pesto Pasta
Description
The Creamy Pesto Pasta recipe starts by cooking tagliatelle pasta to al dente. Fresh basil, garlic, pine nuts, Parmesan cheese, salt, and pepper are processed into a traditional pesto paste with olive oil. The sauce is then enriched with melted butter and heavy cream over gentle heat, creating a smooth, creamy coating for the pasta. Optional crushed red pepper flakes can be added for subtle heat.
The combination of fresh basil and toasted pine nuts imparts vibrant herbal and nutty flavors. Parmesan adds savory depth while the cream and butter lend a rich, velvety texture that softens the pesto’s herbaceous sharpness. Using reserved pasta water in the sauce helps to bind and enhance the sauce’s consistency, allowing the pesto to adhere evenly to the noodles.
This dish presents a satisfying balance of fresh, creamy, and slightly spicy notes, suitable as a comforting main course. Additional Parmesan on top complements the flavors, and the choice of tagliatelle or other pasta allows flexibility in texture.
For best results, use fresh basil leaves excluding thick stems to avoid bitterness. Lightly toasting pine nuts adds flavor complexity. Pesto can be made ahead and stored chilled or frozen in portions. Heavy cream strengthens the sauce’s creaminess, but half and half won’t yield the same consistency. Vegan adaptations can be made by substituting olive oil for butter and coconut cream for heavy cream.
Ingredients
- 3 cups basil see note #1, fresh leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup pine nuts (see note #2)
- 1/4 cup Parmesan Cheese freshly grated; plus more for serving
- 4 cloves garlic (peeled)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
- 2 tablespoons butter unsalted
- 3 tablespoons heavy cream
- 1/2 teaspoon red pepper flakes crushed
- 1 pound tagliatelle or pasta of choice
- 1/3 cup water see note #3, reserved pasta water
Instructions
- 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!
Notes
- Use fresh basil leaves and discard thick stems to avoid bitterness in the pesto.
- Lightly toast pine nuts to enhance their flavor before blending.
- Reserve pasta water to adjust sauce consistency and help it adhere to the pasta.
- Add an extra tablespoon of heavy cream for a creamier sauce; do not substitute half and half.
- To store pesto, refrigerate for 2-3 days or freeze in ice cube trays for later use.
- For a vegan version, replace butter with olive oil and heavy cream with coconut cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Calories | 736kcal | 37% |
| Carbohydrates | 85g | 28% |
| Protein | 20g | 40% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 128mg | 43% |
| Sodium | 434mg | 18% |
| Potassium | 424mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1492IU | 30% |
| Vitamin C | 4mg | 4% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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