Description
This Creamy Pesto Pasta is a quick and delicious 30-minute meal that combines al dente penne with a luscious, creamy pesto sauce. Enhanced with garlic, Parmesan, and a hint of chili flakes, it’s perfect for a comforting weeknight dinner or a flavorful lunch.
Ingredients
Scale
Pasta
- 450 g Penne pasta, uncooked
Sauce
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1½ cups Heavy cream
- ½ cup Milk or half and half
- ½ cup Parmesan cheese, grated
- ½ teaspoon Chili flakes
- Salt, to taste
- Black pepper, to taste
- ½ cup Pesto
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving a small amount of pasta water.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
- Prepare the cream sauce: Pour in the heavy cream and milk (or half and half) into the skillet with garlic. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally to let the sauce thicken slightly.
- Add cheese and seasoning: Stir in the grated Parmesan cheese, chili flakes, salt, and black pepper. Mix until the cheese melts completely and the sauce is smooth and creamy.
- Combine pasta and pesto: Add the cooked penne pasta to the skillet along with the pesto. Toss everything together to ensure the pasta is evenly coated with the creamy pesto sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve: Remove from heat and serve immediately. Optionally garnish with extra Parmesan or fresh basil leaves for added flavor and presentation.
Notes
- Using freshly grated Parmesan enhances the flavor and melts better in the sauce.
- Adjust the amount of chili flakes to control the spiciness.
- Reserve some pasta water while draining to help loosen the sauce if needed.
- For a lighter version, substitute heavy cream with half and half or whole milk.
- Fresh basil can be added for extra herbaceous taste.
