Description
This creamy pesto pasta is a quick and delicious meal that’s perfect for weeknights!
Ingredients
Scale
- 8 ounces uncooked pasta (I used rigatoni)
- 1 cup pesto (click for my recipe or use your favorite jarred variety)
- 1 cup heavy/whipping cream
- Salt & pepper (to taste)
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the pesto and cream to a skillet, give it a good stir, and simmer for 5-7 minutes over medium heat or until it’s thickened up to your liking. If the sauce gets too thick, simply thin it with some of the hot pasta water.
- Drain the pasta and add it to the skillet and toss with the sauce. Season with salt & pepper as needed (go easy as some jarred pesto varieties can be salty) and top freshly grated parmesan if desired.
Notes
- This recipe can be easily adjusted for dietary preferences by using gluten-free pasta or dairy alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2 grams
- Sodium: 600 mg
- Fat: 34 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 70 mg