Creamy Pesto Pasta

$- 8 oz pasta (fettuccine or penne) - 1 cup basil pesto - 1 cup heavy cream - 1 cup cherry tomatoes - ½ cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and freshly cracked pepper - Fresh basil leaves for garnish To make creamy pesto pasta, you need simple yet fresh ingredients. Start with your choice of pasta. Fettuccine and penne work well. You will need about 8 ounces. Use a good basil pesto for flavor. You can buy it or make it at home. Next, get heavy cream to add richness. One cup will make your dish creamy. For a pop of color and taste, add cherry tomatoes. Halve one cup of them and toss them in. Don’t forget the cheese! Grated Parmesan brings a nice salty touch. About half a cup will do. You will also need olive oil, salt, and pepper to enhance your dish. Fresh basil leaves make a great garnish. They add a nice aroma and look lovely on your plate. This dish is not just easy; it is also a delight. You can find the full recipe to guide you step by step. - Bring salted water to a rolling boil. This step is key for good flavor. - Add pasta and cook until al dente. This means it should be firm, but not hard. - Reserve pasta cooking water, then drain. Save about half a cup for later. - Heat olive oil in a skillet over medium heat. This will create a nice base. - Sauté cherry tomatoes until blistered. This takes about 3-4 minutes. They should soften and burst. - Stir in heavy cream and basil pesto. Mix well until it’s creamy and colorful. - Add grated Parmesan cheese. Stir until it melts into the sauce. - Toss cooked pasta with the creamy sauce. Make sure every piece is coated well. - Season with salt and pepper to taste. This will enhance all the flavors. Now you have a simple and delightful meal! For more details, check out the Full Recipe. To make your creamy pesto pasta rich, use heavy cream. It gives the sauce a smooth texture. If you prefer lighter options, you can try half-and-half or coconut cream. Adjust the pasta water for your desired thickness. Keep some reserved pasta water handy. Gradually add it until the sauce reaches your favorite consistency. The flavor of your dish starts with fresh, high-quality pesto. If you can, use homemade pesto for the best taste. You can also enhance the flavor by adding spices. A pinch of red pepper flakes adds heat. Garlic powder or lemon zest can brighten the dish too. How you serve your creamy pesto pasta matters. Garnish each plate with fresh basil leaves. This adds color and an aromatic touch. Serve with extra Parmesan on the side for those who want more cheese. A sprinkle of black pepper can elevate the look and taste too. For a detailed guide on making this dish, check the Full Recipe. {{image_4}} You can switch up the pasta to fit your needs. Whole wheat pasta adds fiber. Gluten-free pasta is great for anyone with allergies. Different shapes can change the dish's look and feel. Think about trying rigatoni or spaghetti. Each shape holds the sauce differently. Want to make your creamy pesto pasta heartier? Add grilled chicken or shrimp for protein. They cook quickly and blend nicely with the sauce. Seasonal veggies can also boost flavor and nutrition. Spinach and zucchini are perfect choices. Just toss them in while sautéing the tomatoes. If you love bold tastes, add sun-dried tomatoes or olives. They bring a nice tang to the dish. You can also play with different cheeses. Feta or goat cheese can add a fun twist to the classic flavor. Mixing cheeses can create a unique taste profile. For more ideas, check out the Full Recipe. After enjoying your creamy pesto pasta, you might have some left. Store those leftovers in an airtight container. This keeps your pasta fresh and tasty. Remember to let it cool completely before you store it. If you put hot food in the fridge, it can raise the temperature and spoil other food. Your creamy pesto pasta will stay good in the fridge for up to three days. When it’s time to eat your leftovers, you have a couple of easy options. You can heat it in a skillet over low heat. Add a splash of cream to keep it creamy and smooth. Stir it gently as it warms up. Alternatively, you can use the microwave. Heat it in short increments, stirring in between. This prevents it from drying out. Enjoy your creamy pesto pasta all over again! For creamy pesto, I recommend fettuccine or penne. Fettuccine has a wide shape that holds the sauce well. Penne, with its tubes, traps the sauce inside, offering great bites. Both options pair nicely with the creamy texture of the pesto. You can also try other shapes like rigatoni or farfalle. The key is to choose pasta that can grab onto the sauce and flavor. Yes, using homemade pesto is a great choice! Homemade pesto has fresh flavors and can be tailored to your taste. You can adjust the garlic, nuts, or cheese to fit your liking. Store-bought pesto often has preservatives. If you make it yourself, you know exactly what goes in. This makes your creamy pesto pasta even more special. Creamy pesto pasta can last up to three days in the fridge. Store it in an airtight container for the best quality. Make sure it cools down before sealing. For the best taste, eat it within two days. After that, the flavors might fade. If you want to reheat it, use a splash of cream to keep it creamy. This blog post covered how to make creamy pesto pasta. We explored the main ingredients, cooking methods, and tips for success. You learned how to personalize your dish with variations and storage info. In cooking, simplicity can yield delicious meals. Enjoy your creamy pesto pasta creation! Remember, experimenting with flavors keeps cooking fun and exciting. Happy cooking!$

Indulge in the rich flavors of creamy pesto pasta with cherry tomatoes! This easy and delicious recipe combines al dente pasta with a luscious blend of basil pesto, heavy cream, and juicy cherry tomatoes for a meal that’s sure to impress. Perfect for a quick weeknight dinner or a cozy gathering, this dish takes just 25 minutes to prepare. Click through to explore the full recipe and delight your taste buds!

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Ingredients

8 oz (225 g) pasta (fettuccine or penne)

1 cup basil pesto (store-bought or homemade)

1 cup heavy cream

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

2 tablespoons olive oil

Salt and freshly cracked pepper to taste

Fresh basil leaves for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Once boiling, add the pasta of your choice and cook according to the package instructions until it reaches al dente texture. Drain the pasta in a colander, but make sure to reserve ½ cup of the pasta cooking water for later use.

Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Once hot, introduce the halved cherry tomatoes. Sauté the tomatoes for about 3-4 minutes, stirring occasionally, until they begin to blister and soften, releasing their juices.

Combine Ingredients: Reduce the heat to medium-low. Pour in the heavy cream and gently stir to combine. Then, add the basil pesto, mixing thoroughly until the sauce is well-combined and warmed through; the colors should meld beautifully.

Incorporate Cheese and Pasta: Sprinkle the grated Parmesan cheese into the sauce. Stir continuously until the cheese has melted completely, creating a creamy texture. If you find the sauce is too thick for your liking, gradually add in the reserved pasta water, a little at a time, until you achieve your preferred consistency.

Toss the Pasta: Introduce the drained pasta to the skillet, gently tossing it in the luscious creamy pesto sauce until every strand or piece is fully coated. Taste the dish and season with salt and freshly cracked pepper to enhance the flavors.

Serve: Once thoroughly mixed, remove the skillet from heat. Transfer the creamy pesto pasta to individual serving plates. For a burst of freshness, garnish each plate with a few fresh basil leaves and additional grated Parmesan cheese, if desired.

Prep Time, Total Time, Servings: 10 min | 25 min | Serves 4