Ingredients
1 lb (450g) pasta (penne, fusilli, or farfalle work best)
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 ½ cups heavy cream (or heavy whipping cream)
½ cup Basil Pesto (homemade or high-quality store-bought)
½ cup grated Parmesan cheese
1 teaspoon fresh lemon juice (to brighten the flavor)
Salt and freshly ground black pepper to taste
½ cup pasta water (reserved from boiling pot)
Optional: Cherry tomatoes, pine nuts, or fresh basil for garnish
Instructions
1. **Boil Pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. **Important:** Before draining, carefully scoop out and reserve about 1 cup of the starchy pasta water.
2. **Sauté Aromatics:** While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant (do not let it brown).
3. **Simmer Cream:** Pour in the heavy cream. Bring to a gentle simmer and let it cook for 3–4 minutes, stirring occasionally, until it reduces slightly and thickens.
4. **Make Sauce:** Reduce the heat to low. Stir in the pesto, Parmesan cheese, and lemon juice. Whisk until the cheese is melted and the sauce is smooth and creamy. Season with a pinch of salt and plenty of black pepper.
5. **Combine:** Add the cooked, drained pasta directly to the skillet with the sauce. Toss well to coat.
6. **Emulsify:** Splash in about ¼ cup of the reserved pasta water. Continue tossing the pasta in the sauce for 1–2 minutes. The starch in the water will help the sauce cling to the noodles and become glossy. Add more pasta water if the sauce gets too thick.
7. **Serve:** Remove from heat immediately. Garnish with extra Parmesan, fresh basil, or halved cherry tomatoes. Serve hot.
Notes
Pesto Tips: If using store-bought pesto, choose the refrigerated kind found near the cheese section rather than the shelf-stable jars; the flavor and color are much brighter.
Protein Add-ins: This is a great base recipe! Feel free to add grilled chicken strips, sautéed shrimp, or even sliced Italian sausage.
Sauce Consistency: Avoid boiling the sauce vigorously once the pesto is added, as high heat can sometimes make the basil flavor turn bitter or the oil separate. Keep it on a gentle simmer.
Storage: Leftovers keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or water to loosen the creamy sauce.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian