Easy Pesto Pasta Dish

This three-ingredient, 20-minute pesto pasta recipe has revolutionized my weeknight dinner routine. When time is short but I still want something that tastes like I spent hours in the kitchen, this creamy pesto pasta delivers every single time. The combination of rich pesto and velvety cream creates a restaurant-worthy dish that never fails to impress.

I first made this pasta when unexpected dinner guests arrived, and I had almost nothing in my pantry. What started as a desperate solution has become my most requested recipe whenever friends come over. The looks of disbelief when I tell them how simple it is never gets old.

Ingredients

• Pasta: I prefer rigatoni as the ridges and tube shape capture the creamy sauce perfectly. Any medium pasta shape with texture works beautifully.

• Pesto: Either homemade or quality store bought works wonderfully. DeLallo brand offers exceptional flavor if you're going the jarred route.

• Heavy cream: The secret to transforming simple pesto into a luxurious sauce. Make sure it's full-fat for the richest results.

• Salt and pepper: For seasoning to taste. Go easy as some pestos already contain significant salt.

• Freshly grated parmesan: Optional but highly recommended for that perfect finishing touch. Pre-grated won't melt as smoothly.

Step-by-Step Instructions

Boil the pasta:

Add a generous amount of salt to a large pot of water and bring to a rolling boil. Cook your pasta according to package directions until al dente. The pasta should still have a slight bite as it will continue cooking slightly when added to the sauce. Reserve about a cup of pasta water before draining.

Create the sauce:

While the pasta cooks, combine pesto and heavy cream in a large skillet over medium heat. Stir gently to incorporate completely and simmer for 5-7 minutes. Watch as the sauce thickens beautifully. The cream mellows the pesto's intensity while creating a silky texture that clings perfectly to pasta.

Combine and serve:

Once the pasta is drained, add it directly to the skillet with the sauce. Toss thoroughly to coat every piece with the creamy pesto sauce. If needed, add small splashes of reserved pasta water to loosen the sauce to your preferred consistency. The starchy water helps the sauce adhere to the pasta perfectly.

Save This

The first time I served this to my picky nephew, he asked for thirds and now requests my green pasta whenever he visits. What started as a simple solution has become a cherished family favorite that bridges generations at our dinner table.

Storing Leftovers

This pasta keeps wonderfully in the refrigerator for up to three days in an airtight container. The flavors actually continue to develop overnight, making next-day leftovers something to look forward to. When reheating, add a small splash of cream or milk and heat gently on the stovetop. Avoid microwave reheating if possible as it can cause the sauce to separate or the pasta to become mushy.

Simple Variations

This recipe serves as an excellent foundation for countless variations. For a protein boost, add grilled chicken, sautéed shrimp, or even flaked salmon. Vegetable lovers can toss in halved cherry tomatoes, blanched asparagus tips, or sautéed mushrooms. For an extra dimension of flavor, try adding a squeeze of lemon juice and zest just before serving. The bright citrus notes cut through the richness beautifully.

Serving Suggestions

Because this pasta is quite rich, I recommend serving it with a crisp, acidic side salad dressed simply with lemon juice and olive oil. A glass of dry white wine makes the perfect companion. For a complete meal without much additional effort, serve with garlic bread and a simple appetizer like marinated olives. The reasonable portion size makes this ideal for following with a light dessert like fresh berries or sorbet.

The Origin Story

While pesto originated in Genoa, Italy, this creamy variation is more of an American-Italian adaptation. Traditional pesto alla Genovese typically dresses pasta with just a bit of cooking water to loosen it. The addition of cream creates a luscious sauce that has become popular in modern Italian-American cuisine. This adaptation maintains the bright basil flavor while creating a more substantial sauce that appeals to contemporary palates looking for richness and comfort.

Common Queries

→ Can I use a different kind of pasta?

Yes, any short or long pasta such as penne, fusilli, or spaghetti works well with this preparation. Adjust cooking time as needed for shape and size.

→ Is it better to use store-bought or homemade pesto?

Both options work! Homemade provides a fresher, more personalized flavor, while good-quality jarred pesto is convenient and still tasty.

→ How can I make the sauce lighter?

Swap the heavy cream for half-and-half or a splash of milk, but note the sauce may be a bit thinner and less rich.

→ What are good side dishes to serve?

Pair with a fresh garden salad, roasted vegetables, or crusty bread to balance the richness and round out the meal.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently with a splash of cream or water if needed.