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Basil Pesto Cream Sauce Pasta – Comforting, Bright, and Ready Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta (penne, fettuccine, or fusilli work well)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
  • 1/2 cup basil pesto (homemade or store-bought)
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • 1/2–3/4 cup reserved pasta water
  • 1 teaspoon lemon zest and 1–2 teaspoons lemon juice (to brighten)
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: cherry tomatoes (halved), baby spinach, cooked chicken, sautéed mushrooms, or peas

Method
 

  1. Boil the pasta: Bring a large pot of well-salted water to a rolling boil. Cook the pasta to al dente according to package directions. Scoop out at least 1 cup pasta water before draining.
  2. Start the sauce base: In a large skillet over medium heat, warm the butter and olive oil. Add the garlic and sauté for 30–45 seconds until fragrant, not browned.
  3. Add cream: Pour in the cream and bring to a gentle simmer. Stir often and let it reduce slightly for 2–3 minutes so it thickens a bit.
  4. Stir in pesto: Lower the heat and whisk in the basil pesto until the sauce turns evenly green and smooth. If it seems too thick, loosen with a splash of pasta water.
  5. Cheese and lemon: Add Parmesan, lemon zest, and 1 teaspoon lemon juice. Stir until the cheese melts and the sauce becomes glossy. Taste and adjust with salt and pepper.
  6. Toss with pasta: Add the drained pasta to the skillet. Toss vigorously, adding pasta water a little at a time until the sauce clings to the noodles and looks silky.
  7. Optional add-ins: Fold in spinach (it will wilt quickly), peas, or cooked chicken. Warm through for 1–2 minutes. Avoid boiling the sauce once the pesto is in.
  8. Serve: Plate immediately with extra Parmesan, a twist of black pepper, and a squeeze of lemon if you like. A few torn basil leaves on top are a nice touch.