Perfect to use up fresh basil.

Creamy pesto pasta is a take on traditional pesto but pasta water and heavy cream make it deliciously smooth and creamy! It also tones down the strong bite of fresh basil while still packing a punch of flavor.

A saucepan of pasta in a creamy pesto sauce with a wooden spoon, block of cheese, and grater on the side.

Creamy Pesto Pasta Ingredients

Spring is coming, and the basil will be coming in full force. I love to use up fresh basil in homemade pesto. I promise it’s worth it and much tastier than store bought pesto. You can even double the recipe and freeze it in an airtight container for future use.

The ingredients that make this flavorful & bright green sauce:

Basil
Pine nuts
Fresh parmigiano reggiano
Olive oil
Salt

No Pine Nuts?

Pine nuts can be quite spendy. I do regularly use pine nuts when making pesto, but in a pinch I have used walnuts and it still creates a delicious sauce!

After blending the ingredients in a food processor or traditional blender, I add it to a saucepan to heat it through and add in reserved pasta water and heavy cream to make a creamy emulsion.

A white bowl filled with creamy pesto pasta topped with a sliced chicken breast and grated parmigiano reggiano.

Want to add Protein?

I like to sear chicken breasts on the stove to add some protein for a weeknight dinner. If I have it on hand, I also will use a protein pasta – I like the Barilla Protein+ – I promise it tastes the same as regular pasta (very close, I’m not kidding).

Shrimp would also be good with pesto. I hate to admit I don’t enjoy salmon, but I have seen many pairings of salmon and pesto!

Don’t feel like you need a protein – it is delicious by itself!

Creamy Pesto Pasta

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Author: Aimee Iorio

Print Recipe

Description

Creamy pesto pasta made with homemade pesto turned creamy!

Ingredients

Scale

1 cup fresh basil, packed
½ cup parmigiano reggiano, grated
½ cup olive oil
¼ cup pine nuts
¼ cup heavy cream
¼ cup reserved pasta water
1 teaspoon kosher salt
½ pound short pasta (e.g., farfalle, penne, ziti rigati, fusilli)

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Instructions

Start boiling your water in a pot. Heavily salt the water once it comes to a boil. Cook your pasta according to package directions.
Reserve ¼ cup pasta water before draining the pasta.
While the pasta cooks, thoroughly wash your basil and grate ½ cup parmigiano reggiano.
To a blender or food processor, add 1 cup basil, ½ cup grated parmigiano reggiano, ½ cup olive oil, ¼ cup pine nuts, and 1 teaspoon kosher salt.
Blend until smooth and fully combined.
To a saucepan over low medium heat, add in your pesto. Stir until warmed through.
Stir in ¼ cup heavy cream and ¼ cup reserved pasta water.
Add your cooked pasta to the pan and stir until fully coated in the sauce.
Remove from heat, top with additional grated parmigiano reggiano, torn fresh basil, and a few pine nuts if desired.

Notes

Homemade pesto can be frozen for up to 2 months; freeze after blending.

Walnuts can be used in place of pine nuts but will create a slightly different flavor profile.

I highly recommend using fresh parmigiano reggiano instead of parmesan, it provides a much richer, nuttier flavor.