Hey there! So, pesto pasta, right? Let me tell you, this dish has saved me more times than I can count. Not too long ago, I was scrambling to impress a date, and this creamy concoction came to the rescue. Spoiler: it worked! It’s like my secret weapon in the kitchen. Plus, who doesn’t love a meal that’s ready in 30 minutes? You could probably time it to an episode of your favorite sitcom.
Why You’ll Love This
I whip up this pasta when I’m feeling fancy but lazy (a unique combo, I know). My family goes absolutely bonkers for it because it’s creamy, cheesy, and just a touch garlicky (and who can resist garlic?). Plus, it’s the kind of dish that makes you look like a gourmet chef with minimal effort. Seriously, if I can do it, anyone can.
Ingredients
- 300g pasta (any shape you fancy, I often use penne)
- 1 cup heavy cream (sometimes I swap in half-and-half, shhh!)
- 1/2 cup pesto (store-bought is fine, but homemade is like gold)
- 1/2 cup grated Parmesan cheese (or any cheese you can get your hands on)
- 2 cloves garlic, minced (honestly, the more, the merrier)
- Salt and pepper to taste (this is where I usually sneak a taste)
- Optional: A handful of cherry tomatoes, halved (adds a nice pop of color)
Directions
- First, boil the pasta according to package instructions. You know the drill—don’t forget to salt the water like it’s the sea.
- While your pasta is getting its spa treatment, heat the cream in a pan over low heat. Stir in the pesto and garlic. Let it mingle for a bit, maybe 5 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
- Add the cheese. Stir until it’s all melty and smooth. If it looks too thick, maybe splash in a bit of pasta water. This is where the magic happens!
- Drain the pasta and toss it in the creamy pesto sauce. Add salt and pepper to your liking. And those cherry tomatoes, if you’re feeling fancy.
Notes
I’ve learned that letting the sauce sit for a minute helps the flavors marry, but honestly, who has time for that? Also, if it seems too thick, just add a splash of milk or even some reserved pasta water.
Variations
Sometimes, I throw in cooked chicken or shrimp (leftovers work wonders) for a protein boost. Once, I tried adding peas—let’s just say that was an experiment best forgotten.
Equipment
You technically need a pan for the sauce and a pot for the pasta. But hey, if you’re in a bind, you could probably make it work with one big pot. Who needs more dishes, right?
Storage
This pasta keeps well in the fridge for up to 2 days—though honestly, in my house it never lasts more than a day!
Serving Suggestions
I usually serve this with a side of garlic bread. My kids love it, and it feels like a mini Italian feast. Sometimes, we just eat it straight from the pot (no judgment!).
Pro Tips
Once, I tried rushing the sauce step and regretted it because it turned out grainy. Patience is key here, even if you’re hungry!
FAQ
Can I use a different type of cheese? Absolutely! I’ve used cheddar in a pinch, and it was still delightful.
Is homemade pesto necessary? Nah, I use store-bought all the time. But if you’re up for it, homemade is a treat.
What if I don’t have heavy cream? No worries! Half-and-half or even whole milk can work. It might not be as rich, but it’ll still taste fab!
For more pasta inspiration, check out pastalovers.com or if you’re interested in making your own pesto, this guide is my go-to!
