Creamy Pesto - Pasta Recipe
Alfredo cream, pesto sauce, sun-dried tomatoes, grated Parmesan.
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Ingredients
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Pasta & Finish
Creamy Alfredo Base
Pesto & Add-ins
Method
Pasta & Finish
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz pasta and cook according to package instructions until al dente (usually 8–11 minutes). Stir occasionally to prevent sticking.
Before draining, reserve 1/2 cup of the hot pasta cooking water. Drain the pasta and set aside, keeping warm.
When sauce is ready, add the drained pasta to the sauce and toss to combine. If the sauce seems too thick, add reserved pasta water 1–2 tbsp at a time until desired consistency is reached.
Finish by stirring in 3/4 cup grated Parmesan and adjust seasoning with salt and pepper to taste. Garnish with toasted pine nuts and fresh basil leaves if using, and serve immediately.
Creamy Alfredo Base
Mince or grate 3 garlic cloves and set aside.
In a large skillet or saucepan over medium heat, melt 3 tbsp unsalted butter. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.
Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking to keep the sauce smooth.
Simmer for 3–5 minutes until the sauce begins to thicken. Stir in 1/2 cup grated Parmesan until melted and incorporated.
Season the cream sauce with 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and a pinch (1/8 tsp) of ground nutmeg. Taste and adjust seasoning as needed. Keep the sauce on very low heat so it remains warm while you incorporate pesto and tomatoes.
Pesto & Add-ins
If using sun-dried tomatoes packed in oil, drain them and reserve 1 tbsp of the oil (or use 1 tbsp extra virgin olive oil). Slice tomatoes into thin strips.
Add 1 tbsp olive oil to the warm cream sauce and then stir in 1/2 cup prepared basil pesto until fully combined and the sauce becomes a uniform pale green. Taste the sauce for balance between cream and basil; add more pesto in 1 tbsp increments if you want a stronger pesto flavor (up to 3/4 cup total).
Fold in the 1/2 cup sliced sun-dried tomatoes. Heat gently for 1–2 minutes to warm the tomatoes through and allow flavors to meld. Do not boil.
If using toasted pine nuts, stir them in at the end for texture, or reserve a few for garnish.