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Creamy Pesto Pasta

This Creamy Pesto Pasta is rich, fresh, and easy to make! A luscious blend of basil, cream, garlic, and parmesan coats tender farfalle for a perfect weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Creamy, Easy, Pesto, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 2 1/2 cups packed fresh basil leaves
  • 3 tablespoons extra virgin olive oil divided
  • 2 tablespoons water
  • 12 oz. dry mini farfalle or regular farfalle pasta
  • salt and black pepper to taste
  • 1 1/2 tablespoons minced garlic about 4 cloves
  • 3/4 cup heavy cream add 1/4 cup more for a creamier pasta
  • 2 oz. parmesan cheese finely grated, about 1 cup

Instructions

  • In your food processor, combine the fresh basil leaves, 2 tablespoons of olive oil, and 2 tablespoons of water. Blend until the mixture is smooth and creamy. You can add a bit more water if necessary to achieve your desired consistency.
  • Bring a large pot of salted water to a boil. Add the mini farfalle or regular farfalle pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta in a colander.
  • In the same pot, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to let it burn.
  • Lower the heat and add the heavy cream to the pot with the garlic. Stir well and let it simmer gently for 2-3 minutes until slightly thickened. For an ultra-creamy pasta, you can add an additional 1/4 cup of cream at this stage.
  • Add the cooked pasta to the creamy garlic mixture and toss to combine. Then, stir in the prepared pesto and mix until the pasta is well coated. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
  • Remove the pot from the heat and add the finely grated parmesan cheese. Stir well until the cheese melts into the sauce. Season with salt and black pepper to taste.

Equipment

  • Large Pot
  • Food processor or blender
  • Colander
  • Measuring Cups and Spoons
  • Rasp grater

Notes

  • For a nutty flavor, add toasted pine nuts or walnuts to your pesto.
  • You can substitute parmesan with a plant-based alternative for a vegetarian or dairy-free option.
  • Store pesto and cooked pasta separately in the refrigerator for up to 3 days and reheat with cream sauce when ready to serve.