Creamy Pesto Pasta
Simple & creamy pasta laced with fresh basil pesto! My recipe is so easy to make in just 20 minutes and it's a great weeknight meal for the whole family to love. Impress your next date with this delicious pasta.
Ingredients
- 16 oz linguine
- 2 tbsp butter
- 1 shallot fine dice
- 2 garlic cloves minced
- 1 ⅓ cups heavy cream
- 1 cup homemade pesto sauce or store-bought
- ¼ cup grated parmesan cheese
- Salt & pepper to taste
- Crushed red pepper flakes optional
Instructions
- Boil the pasta according to the package directions for al dente. Reserve 1/2 cup of pasta water.
- Melt the butter over medium heat. Add the shallots and cook until soft, about 3 minutes. Add in the garlic and cook for 30 seconds or more until fragrant.
- Pour in the heavy cream and stir in the pesto. Bring to a simmer and add the parmesan cheese. Stir to combine. Season with salt and pepper to your liking. Add some red pepper flakes, if desired.
- Toss the pasta in the sauce, using 1/4 cup of the pasta water at a time until the sauce coats the pasta smoothly. Serve with extra basil and cheese if desired.
Notes
Storage: Keep in an airtight container for up to 5 days in the fridge. Reheat in the microwave with a splash of milk or cream, stirring every 30 seconds.
Make it Dairy-Free/Vegan: Use plant-based butter (such as Country Crock, which is the only butter I keep in the house!) in place of regular butter. Use a dairy-free pesto, or make my pesto recipe, and don't add the parmesan cheese. Use a dairy-free heavy cream instead. Or, make your own if applicable.
Add a protein such as your favorite meat or seafood. This sauce is perfect for grilled or parmesan-crusted chicken, grilled or baked salmon, or grilled or sautéed garlic shrimp.
Add some veggies like broccoli or spinach. Steam the broccoli or roast it. Sauté the spinach in garlic and oil.