Description
A rich and creamy pesto pasta dish made in just 15 minutes, featuring garlic, heavy cream, milk, Parmesan cheese, and vibrant basil pesto. Perfect for quick weeknight dinners, this pasta delivers gourmet flavor with minimal effort.
Ingredients
- 8 ounces (1/2 pound) pasta (fettuccine, spaghetti, or your favorite shape)
- 3 tablespoons salted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup basil pesto (store-bought or homemade)
- 1/3 cup grated Parmesan cheese
- Salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, melt butter in a large skillet over medium heat.
- Add garlic and sauté for 30–60 seconds until fragrant, being careful not to brown it.
- Pour in the heavy cream and milk. Stir and bring to a gentle simmer for 1 minute.
- Add pesto and stir until evenly combined. Reduce heat to low.
- Stir in Parmesan cheese and mix until melted and smooth.
- Add cooked pasta directly into the sauce and toss to coat thoroughly.
- If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Season with salt to taste and serve hot, topped with extra Parmesan if desired.
Notes
- Use high-quality store-bought or homemade pesto for best flavor.
- Don’t overcook the garlic to avoid bitterness.
- Add reserved pasta water gradually to loosen sauce if needed.
- Top with red pepper flakes for a spicy variation.
- Great base for adding cooked chicken, shrimp, or veggies like spinach or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 110mg
