Linguine Pesto Cream Recipe

Cook linguine

Bring a large pot of salted water (about 4-5 liters) to a rolling boil. Add 12 oz linguine and cook according to package instructions until al dente, usually 8–10 minutes. Reserve 1 cup of the starchy cooking water, then drain the pasta and set aside.

Warm cream and pesto

While the pasta cooks, pour 1 cup heavy cream into a wide sauté pan over medium-low heat. Stir until it begins to steam but not boil (2–3 minutes). Whisk in 1 cup pesto sauce until smooth and combined. Heat gently until the mixture is warm and slightly thickened (about 2 minutes).

If the sauce seems too thick to coat the pasta, add up to 1 cup reserved pasta cooking water, a few tablespoons at a time, whisking until the desired consistency is reached.

Toast pine nuts

While the sauce warms, heat a small dry skillet over medium heat. Add 3 tablespoons pine nuts and toast, stirring frequently, until golden and fragrant, 2–3 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking.

Finish with Parmesan

Once the pesto-cream sauce is smooth and warmed, remove the pan from heat and whisk in 3 tablespoons finely grated Parmesan until melted and incorporated. Taste and adjust seasoning.

Prepare garlic oil

Mince 1 clove garlic. In a small skillet, heat 1 tablespoon olive oil over low heat. Add the minced garlic and cook gently until fragrant, about 30–45 seconds — do not brown. Remove from heat.

Add the drained linguine directly to the warm pesto-cream sauce. Toss or use tongs to coat the pasta evenly, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce. Stir in the garlic oil.

Season the pasta with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon zest. Toss to combine and taste; adjust seasoning with more salt, pepper, or a splash of pasta water as needed.

Serve the linguine topped with the toasted pine nuts and an additional sprinkle of grated Parmesan if desired. Garnish with fresh basil leaves.