This Creamy Pesto Pasta is a herbaceous, classic Italian dish that features an earthy basil pesto sauce, seasoned with freshly ground black pepper and salt, and topped with parmesan cheese. And it’s ready in under 20 minutes!
More Pasta Recipes To Try
Creamy Feta Pasta (No Tomato)
One Pot Curry Pasta (No Coconut Milk)
Easy Shrimp Alfredo
In an attempt to get more veggie dinners into rotation every week, I wanted to give this green sauce pasta a go, mainly to try a new store-bought pesto I came across recently.
And I have to say, it didn’t disappoint! The flavors are so bold and zesty, and the nuttiness is divine. I’m so pleased with how this pasta pesto recipe turned out.
Note: For this particular pasta sauce, I prefer a thicker consistency that coats the penne inside and out, but you can tweak the sauce however you like.
Table of Contents
Basil Pesto Pasta Ingredients
Pasta: I prefer to use penne or rigatoni in this recipe, but any tubular or long pasta would be good too.
Butter: For frying the basil pesto, to cook the raw, earthy flavor of the pesto just a little.
Basil pesto: I used a new jarred pesto that I’ve been wanting to try out, but you can use a homemade basil pesto if you have some.
Heavy cream: For making the sauce rich and creamy. If you prefer a thinner sauce, you can experiment with half and half, or other milk alternatives that you like to cook with.
Parmesan cheese: I used parmesan shavings that I crumbled up and sprinkled into the sauce, and over the pesto penne to garnish.
Salt: For seasoning the sauce after adding the parmesan, and before serving.
Black pepper: To taste. I like to add a good sprinkling of pepper, to give the pesto sauce another bold flavor.
Fresh basil leaves (optional): I didn’t have any on hand this time, and I don’t think I needed them, because of the intensity of the basil in the brand of pesto I used.
Sun dried or cherry tomatoes (optional): I didn’t use any, because I really wanted to savor the green, earthy, nutty taste of the pesto.
Lemon (optional): The pesto I used was very tangy from the lemon content, but you can add a squeeze of lemon juice to your pasta pesto sauce if you feel it needs some brightness.
How to make Basil Pesto Pasta
Step 1: Cook The Pasta
In a large pot, boil the pasta as per the package instructions.
Step 2: Make The Pesto Sauce
In a skillet or saucepan over medium heat, add the butter and/or olive oil, and the pesto, and cook for about 1 minute.
Add the heavy cream and parmesan, and stir until the cheese melts.
Cook the sauce for 5-8 minutes over medium-low heat.
Season with salt and black pepper to taste.
Step 3: Combine Pasta With Creamy Pesto Sauce
Drain the cooked pasta and add it to the cheese pesto sauce.
Serve hot, garnished with more parmesan cheese.
Recipe Tips
Taste the pesto that you’re using first, before you decide how much to use, especially if it’s store-bought.
Omit the parmesan from the sauce if you prefer a less cheesy version of this creamy pesto pasta sauce.
Storing Cheesy Pesto Pasta
Allow the pasta pesto to cool fully, before transferring it to an airtight container or dish to store in the refrigerator.
Warm up leftovers in the microwave in short bursts until heated through. Add a splash of water to the pasta if it’s thickened too much while in storage.
This pesto and cream pasta with parmesan is one of the simplest vegetarian pasta dishes to make, and it’s packed with flavor too. Serve it with chicken or beef for extra texture and taste, or enjoy it as is – and let me know what you think!
Cheesy Pesto Pasta
Ingredients
- 8 ounces pasta penne or rigatoni
- 1 Tbsp butter
- 1 tsp olive oil
- 1 cup basil pesto
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- 2 Tbsp parmesan cheese
- fresh basil leaves optional
Instructions
- In a large pot, boil the pasta as per the package instructions.
- In a skillet or saucepan over medium heat, add the butter and/or olive oil, and the pesto, and cook for about 1 minute.
- Add the heavy cream and parmesan, and stir until the cheese melts.
- Cook the sauce for 5-8 minutes over medium-low heat.
- Season with salt and black pepper to taste.
- Drain the cooked pasta and add it to the cheese pesto sauce.
- Serve hot.
