Creamy Pesto Pasta with Parmesan and Basil
Basil pesto, heavy cream, and Parmesan make a gently simmered sauce for pasta, finished with fresh basil.
Ingredients
Pasta Ingredients
- 8 ounces pasta, such as penne or fettuccine
Sauce Ingredients
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- fresh basil, for garnish
Instructions
Method
- Boil 8 ounces pasta according to the package directions until al dente. Drain and set aside.
- Heat 1 cup heavy cream in a large pan over medium heat until gently simmering. Stir in 1/2 cup pesto until evenly blended, then reduce the heat to low.
- Gradually stir in 1/2 cup grated Parmesan and cook gently for 2–3 minutes, until melted and the sauce lightly coats a spoon. Avoid a rapid boil.
- Toss the cooked pasta with the sauce. Season with salt and pepper and serve immediately in four portions with fresh basil.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3 days.
- Reheat portions to 165°F, adding a little water or broth if needed.