Creamy Basil Pesto Pasta

Fresh basil pesto and a small amount of cream create a sauce that catches in the twists of fusilli. The pesto is stirred in off the heat to preserve its fresh flavor. Pasta water loosens the mixture without requiring a large amount of additional cream.

Ingredient notes

• Fusilli: The spirals hold pesto well; another short pasta can be used, with cooking time adjusted to its package.
• Basil: Wash and dry the leaves thoroughly. Water clinging to them can dilute the pesto.
• Pine nuts: Toast lightly, then cool before blending. Hot nuts can dull the color and warm the basil.
• Garlic: Start with the listed small clove; raw garlic can become very strong when blended.

Tips for a dependable result

Dry basil leaves well after washing. Excess water can dilute the pesto and make the texture uneven. Cool toasted pine nuts before blending so they do not warm the basil unnecessarily. Pulse rather than processing continuously; a little texture is pleasant. The sauce should look slightly looser in the pan than on the plate, because pasta quickly absorbs liquid. This recipe contains dairy, wheat, and pine nuts. If substituting another nut, clearly account for allergies and the different flavor.

Timing and portions

This recipe makes 4 servings. Allow about 15 minutes for preparation and 15 minutes for cooking. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.

Vagner Carvalho

Creamy Basil Pesto Pasta

Fresh basil pesto and a small amount of cream create a sauce that catches in the twists of fusilli. The pesto is stirred in off the heat to preserve its fresh flavor.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 640

Ingredients Method Notes

Ingredients

  

• 350 g fusilli pasta
• 50 g fresh basil leaves loosely packed, washed and dried
• 30 g pine nuts lightly toasted and cooled
• 1 small garlic clove
• 50 g Parmesan finely grated
• 60 ml extra-virgin olive oil
• 80 ml heavy cream
• 1 tablespoon lemon juice
• 1/4 teaspoon fine salt plus salt for pasta water
• 1/4 teaspoon black pepper

Method

 

1. Bring a large pot of salted water to a boil and cook fusilli until al dente according to the package. Reserve 1 cup pasta water before draining.
2. Pulse basil, cooled pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Drizzle in oil and pulse to a textured pesto. Stir in lemon juice.
3. Warm cream gently in a wide pan over low heat without boiling. Turn off the heat and stir in the pesto.
4. Add drained pasta and toss. Add warm pasta water 1 tablespoon at a time until the sauce coats the pasta smoothly.
5. Taste and adjust seasoning. Serve immediately; do not boil the pesto sauce.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.

Storage and make-ahead notes

Refrigerate promptly and use within 3 days. Reheat gently with a splash of water until hot throughout. Fresh basil loses some brightness during storage; freshly tossed pasta has the best color and aroma.

Estimated nutrition

Approximate nutrition per serving, based on 4 servings. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.

More ideas from the kitchen

For another home-cooked option, try our greek salad or homemade garlic bread buttery crisp easy. You can also browse the dinner collection for more inspiration.