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A splash of heavy cream stirred into classic basil pesto mellows its sharp, garlicky punch into something rounder and more coating, without losing the fresh basil flavor that defines it. Loosened with reserved pasta water and tossed hot, this comes together faster than most weeknight dinners while still tasting distinctly homemade.
Per serving
540kcal
Calories
16g
Protein
Prep Time
15 min
Cook Time
15 min
Servings
4 people
Difficulty
easy
56g
Carbs
30g
Fat
3g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
While the pasta cooks, blend the basil leaves, pine nuts, garlic, and parmesan in a food processor until finely chopped.
With the processor running, slowly drizzle in the olive oil until the mixture forms a thick, well-combined pesto. Season with a pinch of salt.
In a large skillet over low heat, combine the pesto with the heavy cream, stirring until smooth and warmed through.
Add the drained pasta to the skillet, tossing to coat evenly, and add splashes of the reserved pasta water as needed to loosen the sauce to a silky consistency.
Stir in the cherry tomatoes if using, and toss for another minute to warm through.
Serve immediately, topped with extra grated parmesan and a few whole basil leaves.
Blend the Pesto Fresh: Homemade pesto has a noticeably brighter, more vibrant flavor than jarred versions, and it only takes a few minutes with a food processor or blender. Keep the Cream Sauce on Low Heat: High heat can cause the cream to separate or the basil to discolor, so warm the pesto-cream mixture gently rather than at a rolling simmer. Add Pasta Water Gradually: Start with a small splash and add more as needed - it's easier to loosen a sauce that's too thick than to fix one that's turned too watery.
Yes, about 3/4 cup of store-bought basil pesto can substitute for the homemade version, saving prep time while still giving a good result.
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