Creamy pasta with pesto is velvety and rich, yet simple at the same time. It is prepared in a short time and is the perfect family meal, but also for special occasions.
Knowing how to cook pasta to perfection is not rocket science, however, when you do know the tricks, you can have the best pasta every day. Pasta is an inexpensive food, it is done quickly, and can be served in many different ways. Whenever you don’t know what to eat for dinner, make a plate of pasta.
If you are a pasta lover just like I am, these pasta recipes are some must-try:
- Asparagus shrimp pasta
- Garlic pasta – Sicilian Style
- Tuna Pasta salad
- Shrimp Spaghetti with coconut milk
Ingredients for creamy pesto pasta
Besides being cooked in a matter of minutes, the creamy pesto pasta is made with only a few ingredients. Also, the ingredients involved can be purchased ahead of time and stored, so that they wait their turn for the perfect moment to come. The creamy pesto pasta is one of those recipes that goes perfectly for a family dinner to feed a crowded table.
Here is what it takes to cook a fast and creamy pesto pasta:
- pasta; chose quality pasta. For this recipe I used tagliatelle. However, you can choose whatever pasta shape you like most. I think that this saucy recipe will go well with pasta types such as shells, bows, and penne.
- pesto, fresh-made pesto is, of course, the best option. Here is how to make the most delicious pesto recipe from scratch. But, store-bought pesto will do just fine if you don’t have the time to make it yourself.
- heavy cream
- salt and pepper, and some spices for extra touch such as paprika and granulated garlic
I don’t know how about you, but I get so excited and motivated to cook one recipe when I see the list of simple and common ingredients. Now that we’re motivated to cook the best and creamiest pesto pasta, read the next chapter about how to do it.
How to boil pasta tagliatelle?
Bring water to a boil in a large pot, pasta likes to boil in plenty of water. Salt the water generously. As soon as the water reaches its boiling point, add the pasta. Once the pasta is in the pot, mix and let it cook as much time as it is shown on the label. Cook the pasta al dente, never overcook it, and I’ll tell you exactly why. If you cook the pasta till it’s completely saturated, it will not soak in the gravy or the juices you prepare to serve it with. As a result, you will have a pasta with medium taste. Why cook it too much and ruin it when you can have the best creamy tagliatelle with pesto?
While the pasta cooks at its pace, take a look at the ingredients in the pantry or refrigerator for the best creamiest pesto sauce to season it. Within half an hour you will sit at the table and enjoy a delicious succulent dish.
Another trick to the perfect pasta is to NOT drain the pasta. Yes, I’ve been doing that wrong my whole life too. Just use a pasta spoon/ladle and transfer the pasta directly from the boiling pot to the pan with the creamy pesto sauce. Finally, add some pasta water to the final result to keep the pasta moist, creamy, and just as perfect as you expect it to be. Here’s how to do it:
How to cook the creamy pesto sauce?
Just like I promised earlier, this creamy pesto pasta recipe is going to be an easy thing to do. Use a skillet that is medium to large and heat it up. Melt some butter in it (olive oil will also do) and squeeze a few garlic cloves through a garlic press. Use a spatula to move it around to avoid it getting burnt. In about 30 seconds pour the heavy cream and stir again. At this point season everything with the spices you love most. I added some granulated garlic, salt, and paprika. Now that the heavy cream started to bubble, add in the pesto and sprinkle the grated parmesan on top and mix again.
Finally, use a pasta spoon/ladle to directly transfer the pasta al dente from the boiling water to the skillet with creamy pesto sauce. Pour some pasta water on top and stir gently. Sprinkle some freshly minced parsley for more color and taste and the creamy pesto pasta is ready to be served.
Creamy Pesto Pasta
- 1 pasta pot medium to large pot
- 1 skillet medium to large
- 14 oz tagliatelle or other pasta shape
- 1/2 cup butter
- 1 cup heavy cream
- 1/2 cup pesto
- 2 cloves garlic minced
- 1/2 tsp granulated garlic
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 handful parsley freshly minced
- 1/2 cup parmesan grated
- Bring water to a boil in a large pot and cook pasta in salty water according to the package instructions to al dente
- Use a skillet to melt some butter and squeeze a few garlic cloves through a garlic press
- Stir the garlic to avoid it getting burnt. In about 30 seconds pour the heavy cream and stir again
- Season with granulated garlic, salt, and paprika
- When the heavy cream starts to bubble, add in the pesto and sprinkle the grated parmesan on top and mix again
- Use a pasta spoon/ladle to directly transfer the pasta al dente from the boiling water to the skillet with creamy pesto sauce. Pour some pasta water on top and stir gently
- Serve with some freshly minces parsley on top