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Creamy Pesto Pasta



  • Serves 4
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

pasta with green pesto

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a food processor, combine the basil leaves, pine nuts, minced garlic, and grated parmesan cheese. Pulse until coarsely chopped.
  2. 2.While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
  3. 3.In a separate saucepan, heat the heavy cream over low heat until warm.
  4. 4.Add the pesto mixture to the warm cream and stir until well combined. Season with salt and freshly ground black pepper to taste.
  5. 5.Add the cooked pasta to the sauce and toss until each strand is coated with the creamy pesto sauce.
  6. 6.Gently fold in the halved cherry tomatoes.
  7. 7.Serve the creamy pesto pasta in bowls, garnished with fresh basil leaves if desired.
  8. 8.Enjoy the creamy and flavorful goodness!

lightbulb_outline Tips

  • chevron_rightFor a lighter version, you can use half-and-half or milk instead of heavy cream.
  • chevron_rightFeel free to add some grilled chicken or shrimp to make it a heartier meal.
  • chevron_rightIf you're a fan of spice, sprinkle some red pepper flakes on top for an extra kick.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.