Creamy Pesto Pasta

$To make Creamy Pesto Pasta, you need fresh and simple ingredients. Gather these items: - 12 oz. pasta (fettuccine or penne recommended) - 1 cup fresh basil leaves, packed - 1/4 cup pine nuts - 1/2 cup freshly grated Parmesan cheese - 1/2 cup heavy cream - 3 cloves garlic, minced - 1/3 cup extra-virgin olive oil - Salt and freshly ground black pepper - Cherry tomatoes, for garnish - Extra basil leaves, for garnish These ingredients work together to create a rich and flavorful dish. The fresh basil gives a bright taste, while the Parmesan adds creaminess. Using good-quality olive oil is key for a wonderful flavor. {{ingredient_image_2}} To cook the pasta, start by filling a large pot with water. Add a good amount of salt. Bring the water to a rolling boil on high heat. Once the water bubbles, add 12 ounces of your favorite pasta, like fettuccine or penne. Cook the pasta according to the package directions. For al dente, check a minute or two before the time is up. Al dente pasta is firm but tender. Before draining, reserve one cup of the starchy pasta water. Drain the pasta and set it aside. Now it's time to make the pesto. In a food processor, add one cup of fresh basil leaves, a quarter cup of pine nuts, half a cup of grated Parmesan cheese, and three cloves of minced garlic. Add a pinch of salt. Pulse the mixture until it is finely chopped but not smooth. This gives the pesto a nice texture. With the processor running, slowly drizzle in one-third cup of extra-virgin olive oil. Blend until the pesto is smooth. If it feels thick, add more olive oil, one tablespoon at a time. In a large skillet over medium heat, pour in half a cup of heavy cream. As it warms, stir in the pesto you just made. Let it simmer gently for about two to three minutes. This helps the flavors mix well. Add the drained pasta to the skillet. Use tongs to toss the pasta and coat it with the creamy pesto sauce. Gradually add the reserved pasta water, a little at a time, until you reach your desired creaminess. Season with salt and freshly ground black pepper to taste. For the best pesto, you can swap out pine nuts for other nuts. Try walnuts or almonds for a different taste. You can also use sunflower seeds if you have nut allergies. To add more flavor, mix in other herbs. Parsley or arugula work well with basil. This can make your pesto unique and fun. Always save some pasta water before draining. This starchy water helps make your sauce creamy. If the pasta sticks together, try using a bit of oil while cooking. Stir the pasta gently as it cooks. This keeps it from clumping and helps achieve that perfect al dente texture. To make your creamy pesto pasta look even better, add some garnishes. Halved cherry tomatoes add color and flavor. Fresh basil leaves on top make the dish pop. For a side, try a crisp salad or garlic bread. These pair well and round out your meal nicely. Pro Tips Toast Your Nuts: Toasting pine nuts in a dry skillet for a few minutes enhances their flavor and adds a delightful crunch to your pesto. Adjust Creaminess: Use the reserved pasta water to adjust the consistency of your sauce. It helps the sauce cling to the pasta better. Freshness is Key: Use fresh basil for the best flavor. If you have friends with a basil plant, ask for a handful! Experiment with Add-ins: Consider adding grilled chicken, shrimp, or vegetables for extra flavor and nutrition. {{image_4}} You can add protein to your creamy pesto pasta for extra flavor and nutrition. Here are some great options: - Chicken: Cook bite-sized pieces in a skillet. Season with salt and pepper. Add them to the pasta just before serving. - Shrimp: Sauté shrimp in olive oil until pink. Toss them in with the pasta for a quick seafood boost. - Tofu: For a plant-based option, cube and pan-fry tofu until golden. Mix it in for a hearty meal. When adding protein, cook it separately and then mix it in at the end. This keeps the meat or tofu juicy and flavorful. If you have special dietary needs, you can make creamy pesto pasta fit your plan. - Gluten-Free Pasta: Use gluten-free pasta made from rice or quinoa. It cooks similarly to regular pasta, so follow the package instructions. - Dairy-Free Version: Swap heavy cream for cashew cream. Blend soaked cashews with water until smooth. This adds creaminess without dairy. These changes let everyone enjoy this dish without missing out. You can easily boost the taste of your creamy pesto pasta. Here are some ideas: - Sun-Dried Tomatoes: Chop them up and mix them in for a sweet and tangy kick. - Spinach: Stir in fresh spinach while mixing everything. It wilts down and adds a pop of color. - Different Cheese Types: Try using goat cheese or a mix of cheeses. Each adds its unique flavor to the dish. These enhancements will make your pasta even more exciting and delicious. To keep your creamy pesto pasta fresh, store it in a container with a tight lid. Refrigerate the leftovers within two hours of cooking. This helps keep the flavors and texture just right. Use glass or plastic containers that are safe for food storage. Avoid metal containers, as they may react with the pesto. When reheating, aim to keep the pasta moist. You can do this by using a microwave or a skillet. In the microwave, add a splash of water or cream. Heat in short bursts, stirring in between. If using a skillet, add a bit of olive oil and heat over low heat. This method helps avoid dryness. You can also add fresh basil or cherry tomatoes when reheating. This adds freshness and flavor back to the dish. To freeze creamy pesto pasta, first cool it completely. Transfer it to a freezer-safe container. Leave some space at the top, as it may expand. Seal it tightly and label with the date. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Add a little cream or olive oil to help restore moisture. Enjoy your tasty dish even after freezing! To make your pesto smoother, add more olive oil. Start with a little, about one tablespoon. Blend longer until you reach the right texture. You want a creamy feel without any chunks. If your pesto is too thick, just keep adding oil and blending. This simple trick helps you achieve the perfect smoothness. Yes, you can use store-bought pesto. It saves time and can be tasty. However, it may not have the same fresh flavor as homemade. Store-bought versions can be very salty, so taste before adding any extra salt. If you’re in a rush, this is an easy option that works well. Creamy pesto pasta lasts about three to five days in the fridge. Make sure to store it in an airtight container. To keep it fresh, avoid mixing in any garnishes until you serve it. If you see any changes in color or smell, it’s best to throw it away. Enjoy your creamy pesto pasta while it’s still fresh! This blog covered making creamy pesto pasta from scratch. You learned about key ingredients, cooking tips, and tasty variations. Perfecting your pesto can elevate every dish. Don’t forget to save pasta water for the right texture. Consider protein choices like chicken or tofu for a hearty meal. Storing leftovers properly ensures you enjoy your creation later. With these steps, you can impress anyone at your table. Now, get in the kitchen and start cooking!$

A delicious and creamy pasta dish infused with fresh basil pesto, perfect for any pasta lover.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz your favorite pasta (fettuccine or penne recommended)
1 cup fresh basil leaves, packed
1/4 cup pine nuts
1/2 cup freshly grated Parmesan cheese
1/2 cup heavy cream
3 cloves garlic, minced
1/3 cup extra-virgin olive oil
to taste Salt
to taste freshly ground black pepper
as needed Cherry tomatoes, halved (for garnish)
as needed Extra fresh basil leaves, for garnish

Instructions

In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set it aside.
In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Add a pinch of salt, and pulse the mixture until it is finely chopped yet still somewhat textured.
With the food processor running, slowly drizzle in the olive oil. Continue blending until the pesto reaches a smooth consistency. If the mixture is too thick, feel free to add extra olive oil, a tablespoon at a time.
In a large skillet set over medium heat, pour the heavy cream. As it warms, stir in the prepared pesto. Allow the sauce to simmer gently for about 2-3 minutes, enhancing its flavors.
Add the drained pasta to the skillet, using tongs or a spatula to toss and coat the pasta evenly with the creamy pesto sauce. Gradually add the reserved pasta water, a little at a time, until you reach your preferred creaminess. Season with salt and freshly ground black pepper to taste.
Plate the creamy pesto pasta generously. Garnish with halved cherry tomatoes and fresh basil leaves for an inviting touch.

Notes

Toast the pine nuts for extra flavor.

Keyword creamy, Italian, pasta, pesto