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Rustic off-white ceramic bowl filled with creamy pesto pasta topped with fresh basil leaves and parmesan cheese flakes.

Luxurious Creamy Pesto Pasta: The Ultimate 20-Minute Dinner Masterpiece

This easy 20-minute Creamy Pesto Pasta features tender short pasta coated in a thick, vibrant green cream sauce. Generously topped with parmesan flakes, fresh basil, and toasted pine nuts for a restaurant-quality dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz (450g) dried short pasta Rigatoni, penne, or fusilli recommended.
  • 1 tbsp (15g) unsalted butter For sautéing the garlic.
  • 2 cloves fresh garlic Finely minced.
  • 1 cup (240ml) heavy cream Do not substitute with milk; fat is needed for thickness.
  • 3/4 cup (180ml) high-quality basil pesto Store-bought or homemade.
  • 1/2 cup (120ml) starchy pasta water Reserved from the boiling pasta pot.
  • 1/2 cup (50g) freshly grated parmesan cheese flakes For garnish.
  • 1/4 cup (35g) pine nuts Lightly toasted.
  • 1/2 cup (15g) whole fresh green basil leaves Scattered for garnish.

Equipment

  • 1 Large pot For boiling the short pasta.
  • 1 Wide Skillet Essential for building the creamy emulsion and tossing the pasta.
  • 1 Vegetable peeler Used for creating fresh parmesan cheese flakes.

Method
 

Cooking the Pasta and Sauce
  1. Bring a large pot of salted water to a boil. Cook the 16 oz (450g) of short pasta 1 minute shy of al dente. Reserve 1/2 cup (120ml) of starchy pasta water before draining.
  2. In a dry skillet over medium-low heat, toast the 1/4 cup (35g) of pine nuts for 3-5 minutes until golden and fragrant. Remove from pan and set aside.
  3. In a wide skillet, melt 1 tbsp (15g) butter over medium heat. Sauté the 2 cloves of minced garlic for 30-60 seconds until fragrant. Pour in the 1 cup (240ml) heavy cream and simmer for 2-3 minutes until slightly thickened.
  4. Remove the skillet entirely from the heat. Whisk in the 3/4 cup (180ml) basil pesto. If the sauce is too thick or separating, vigorously whisk in 1/4 cup (60ml) of the reserved pasta water to emulsify.
  5. Add the drained hot pasta to the creamy pesto sauce, tossing gently for 1-2 minutes. Serve in shallow bowls and generously top with parmesan cheese flakes, toasted pine nuts, and whole fresh green basil leaves.

Notes

Tip 1: Never heat pesto over an open flame, or it will turn brown and oily.
Tip 2: Rinsing your bowls in hot water before plating keeps the cream sauce warm and perfectly glossy.