Perfect to use up fresh basil.

This Creamy Pesto Pasta is fresh, silky, and full of bright flavor, with just enough cream and pasta water to make it a little more luscious. It’s simple, comforting, and is surprisingly easy to pull together.

A white bowl of creamy pesto pasta next to the stainless pan full of pasta and a microplane grater.

Garden Basil and Pine Nuts!

Spring is coming, and the basil will be coming in full force! I love to use up my fresh basil in homemade pesto. It’s definitely worth the extra effort! You can even double the recipe and freeze it in an airtight container for future use. Leave out the heavy cream in the recipe until you heat it up on the stove.

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. SO good!

A close up of extra green creamy pesto pasta with a wooden spoon.

Ingredients

This recipe keeps things simple with just a handful of ingredients but they work together to create a very delicious and traditional sauce.

basil – the star of the show
olive oil
parmigiano reggiano – try to find the real stuff, you’ll never go back!
pine nuts – in a pinch I have also used walnuts!
kosher salt – I use Diamond Crystal in all my recipes
pasta
heavy cream – only 1/4 cup, just enough to get the creaminess we’re looking for
pasta water – reserved from cooking your pasta

A stainless steel bowl of pasta, a glass bowl of pine nuts, glass bowls of heavy cream and salt, a blue bowl of parmigiana and a white bowl of basil.

How to Make Creamy Pesto Pasta

Cook your Pasta: Cook your pasta until al dente according to the package instructions, reserving 1/2 cup of pasta water.
Make the Pesto: Blend the basil, parm, olive oil, pine nuts, and salt until smooth.
Make the Sauce: Warm the pesto through in a saucepan, then stir in the heavy cream and pasta water until smooth and silky.
Combine: Add the cooked pasta and toss until it’s fully coated. Finish with extra parm and enjoy!

Step by step instructions to make creamy pesto pasta including adding the ingredients into a tall blender, pouring the blended pesto into a pan, adding cream, and adding cooked pasta.

What to Serve with Creamy Pesto Pasta

This creamy pesto is a showstopper in itself but when I’m looking to add a side dish or when I’m serving it to company I lean towards:

a simple arugula or iceberg salad
crusty bread
breaded chicken cutlets for a protein kick
lemon parmesan asparagus

How to Add Protein to Creamy Pesto Pasta

I like to sear seasoned thin sliced chicken breasts on the stove or use leftover breaded chicken cutlets to add some protein for a weeknight dinner. If I have it on hand, I will sometimes 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!

A close up of noodles tossed with creamy pesto pasta.

Equipment I Use to Make Creamy Pesto Pasta

Blender – I use a blender like this for small amounts of sauces and individual drinks
Microplane – so helpful for grating cheese

Frequently Asked Questions

Can I skip the cream?

You can, but the cream is what gives this the signature “creamy pesto” feel. Without it, it’ll be more of a classic pesto pasta. You can replace with half & half or whole milk if need be.

Why add pasta water?

The starch released from the pasta is in the pasta water which helps to emulsify the sauce so it’s silky and smooth.