Pasta with Creamy Pesto Sauce

An easy weeknight night dinner that combines the fresh flavor of pesto with the richness of heavy cream.

Cook Time: 19

Course: dinner

Cuisine: American, Italian

Keyword: pasta with creamy pesto sauce

Servings: people

Calories: 688kcal

Author: Jenna

Prepare the pasta according to package instructions. This is ussually about 9 to 12 minutes.
In the last minute to two of cooking, melt the butter in a large skillet over medium heat.
Crush or mince the garlic and saute in the butter for about1 to 2 minutes or until fragrant.
When the noodles are ready, remove from heat and use tongs or slotted spoon to add directly to the garlic and butter.
Toss the pasta to coat in the butter.
Reduce heat to low and toss in the pesto sauce.
Pour in the heavy cream and toss to combine.
Once coated, add in the parmesan cheese and toss to combine.
Remove from heat and serve directly from the skillet. Top with additional cheese as desired.

Save a bit of the pasta water and use it to thin the sauce out if it is too thick. It will loosen the sauce without making it runny.
This is best right after you make it but it will store in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or in a skillet on the stove and stir in a little more heavy cream to rehydrate the sauce if needed.
Serve it with grilled chicken or shrimp and a side salad or roast veggies to fill the meal out more.
You can really use any thicker pasta. Fettuccine, bow ties, parpadelle, etc. all work well. Avoid thin pasta like spaghetti or angel hair.

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