Creamy Pesto Pasta

This quick and easy creamy pesto pasta is rich and full of flavor. Silky smooth in texture, the pesto pasta sauce is tossed with tender cooked penne pasta and vegetables. A restaurant quality dinner that is out-of-this-world delicious and ready in just 30 minutes!

Jump to:

• ✔️ Quick Recipe Overview
• ℹ️ Why This Recipe Works
• 🛒 Ingredients You'll Need
• 📋 Step-By-Step Recipe Instructions
• 🙋 Frequently Asked Questions
• 💭 Expert Tips
• 🌿 More Pesto Dishes You'll Love!
• Creamy Pesto Pasta

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It’s no secret that I love all things pesto. I make pesto dishes, like these creamy and savory pesto chicken thighs and these super easy to prepare pesto chickpeas lettuce wraps at least once a month. And my spinach pasta with avocado sauce isn't exactly pesto sauce, but but it tastes darn near close!

But let me tell you, this creamy pesto pasta is our new favorite addition to my recipe collection. Unlike my homemade marinara sauce recipe, the pesto sauce is rich and creamy and amazingly tasty. If you like freshly made basil pesto, this version comes together quickly and can be easily stored for future meals.

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🛒 Ingredients You'll Need

This creamy pesto is quick and easy to put together. There's no fancy or hard to find ingredients and they can all be found in your local grocery store. This is what creamy pesto is made of...fresh basil, tarragon, parsley, garlic, olive oil, lemon zest, pine nuts, parmesan cheese, and black pepper. What makes it stand out is the addition of fresh tarragon and parsley. The freshness those ingredients bring is a true game changer!

If you have a flavored infused olive oil, definately use it when making this fresh pesto. Garlic, lemon, or any herb infused oil will compliment the other ingredients really well. Another key factor that sets this pesto sauce apart is toasting the pine nuts. Toasting them brings forth an extra depth of flavor and enhances the taste in every bite.

It's also important to use freshly grated parmesan cheese from the block. Pre-shredded parmesan cheese in a bag doesn't taste fresh and tends to clump. To slightly thicken creamy pesto sauce, you'll add in a ladle of starchy pasta water. This step is key! The starches that are released from the pasta while boiling naturally helps thicken sauces and makes them silky smooth in texture.

When it comes to the pasta, you can use any type you want. I prefer using a smaller pasta like penne or rotini. I also add in blanched asparagus and zucchini to add even more flavor and nutrition.

📋 Step-By-Step Recipe Instructions

Start by cutting the asparagus spears into bite-size pieces. Rinse and set aside. Discard the end pieces.

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Next, cut the zucchini into thin matchsticks. When cutting matchsticks, remove the ends on both sides of the zucchini and then cut it in half. Lay a flat end on a cutting board and cut three layers diagonally and horizontally. Make sure to leave the peelings on for added nutrition.

Next, bring a large pot of water to a boil for the pasta. Salt the water, add the pasta, and cook according to the directions on the package. Add the raw asparagus and zucchini matchsticks to the pot with the pasta after it has been boiling for about 6 minutes. Blanch the veggies in the boiling pot of pasta for 2-3 minutes.

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While the pasta and vegetables finish cooking, add olive oil to a skillet and toast the pine nuts until golden brown.

Place the roasted pine nuts, basil, tarragon, parsley, lemon zest, garlic, parmesan cheese, and black pepper in a food processor or blender.

Turn it on and slowly stream in the olive oil until a thick sauce forms. Add a ladle of hot and starchy pasta water to the pesto and blend again until well combined. The consistency should be thick, creamy, and silky.

Drain the pasta and veggies and place them in a large bowl. Immediately add in the pesto. Using tongs, toss to coat the pasta and vegetables evenly with the creamy pesto sauce. Add additional salt and pepper to taste topping with additional parmesan cheese.

🙋 Frequently Asked Questions

💭 Expert Tips

• If you don't have a food processor, use a blender.
• When preparing the fresh basil, only use the leaves and the smaller and softer stems. Discard the big stalks. If you've ever tasted pesto that is too bitter, it's because they probably included the thick stalks.
• To add a bit of spice, add in ½ to 1 teaspoon of red pepper flakes when running the ingredients through the food processor.
• While this is great as a vegetarian pasta dish, you can always add some protein by adding chicken or shrimp.
• Store any leftovers in an airtight container for 4-5 days in the refrigerator.
• Pour a thin layer of olive oil on top of the leftover pesto to keep it green in color. This will prevent turning brown as it sits in the fridge.

🌿 More Pesto Dishes You'll Love!

Pesto pasta is my all-time favorite type of pasta and if you love it just as much as I do, make sure you check out my Quick & Easy Chicken Pesto Pasta Recipe then tossed in a rich and flavorful basil pesto sauce mixed with Parmesan cheese. We're talking some amazing flavor! If you're looking for a gluten free pesto pasta in a silky rich butter sauce, then this Pasta With Pesto And Roasted Cherry Tomatoes is the recipe for you!

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Recipe source: inspired by "Express Lane Meals" by Rachael Ray