Creamy Pesto Pasta Recipe
If you’re looking for a comfort food that’s quick, simple, and bursting with flavor, you’ve landed in the right place. This Creamy Pesto Pasta Recipe features tender fettuccine enveloped in a luscious sauce, vibrant with fresh basil and creamy goodness. Paired with colorful broccoli and sun-dried tomatoes, this dish is not just a feast for the palate but also a visual delight. Perfect for weeknight dinners or a casual gathering, this pasta is sure to impress!
What You’ll Love About This Recipe
- Quick to Prepare: Ready in under 30 minutes!
- Flavorful: The blend of pesto, cream, and Parmesan creates a rich, delectable sauce.
- Vegetable Packed: Broccoli adds a nutritious crunch and vibrant color.
- Customizable: Add your favorite proteins or vegetables for a personal touch.
The Ingredient Lineup
- 10 ounces fettuccine: A perfect amount for about 2-3 servings.
- Salt and pepper: Essential for seasoning your pasta to perfection.
- 2 cups chopped broccoli: Fresh or frozen, this veggie adds nutrition and color.
- 2 tablespoons unsalted butter: For a rich base to your sauce.
- 1-1/2 teaspoons minced garlic: A fragrant addition that enhances the flavor.
- 3/4 cup heavy cream: This will make your sauce wonderfully creamy.
- 1/4 cup chicken stock: Use low-sodium for a balanced flavor.
- 1/4 cup basil pesto: Store-bought or homemade – your choice!
- 1/2 cup freshly grated Parmesan cheese: For that perfect cheesy finish.
- 3/4 cup sun-dried tomatoes in oil, drained: Adds a sweet and tangy flavor contrast.
- Optional additions: Grilled chicken, shrimp, or other seasonal vegetables.
What’s in the Gear List
- Large pot: For boiling the pasta.
- Colander: To drain the pasta and broccoli.
- Large skillet: To prepare the creamy sauce.
- Wooden spoon: For stirring and combining the ingredients.
- Measuring cups and spoons: To ensure the right proportions.
Creamy Pesto Pasta Recipe: From Prep to Plate
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the 10 ounces of fettuccine and cook according to the package instructions until al dente. About two minutes before the pasta is done, add the chopped broccoli to the pot to blanch it. Drain both the pasta and broccoli in a colander and set aside.
Step 2: Make the Sauce
In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat. Add the 1-1/2 teaspoons of minced garlic and sauté for about 30 seconds or until fragrant.
Step 3: Add Cream and Stock
Pour in the 3/4 cup of heavy cream and 1/4 cup of chicken stock, stirring well to combine. Let it simmer for 2-3 minutes, allowing the mixture to thicken slightly.
Step 4: Incorporate Pesto and Cheese
Stir in the 1/4 cup of basil pesto and 1/2 cup of freshly grated Parmesan cheese. Mix thoroughly until the cheese melts into the creamy sauce. If the sauce is too thick, add a little more chicken stock or a splash of pasta water to reach your desired consistency.
Step 5: Combine Pasta and Sauce
Add the drained fettuccine and broccoli to the skillet. Toss gently to coat the pasta and broccoli evenly with the creamy pesto sauce. Season with salt and pepper to taste.
Step 6: Add Sun-Dried Tomatoes
Fold in the 3/4 cup of drained sun-dried tomatoes, letting their oil infuse the dish with a delightful flavor. Cook for an additional minute to heat everything through.
Step 7: Serve and Enjoy!
Plate the creamy pesto pasta and garnish with extra Parmesan cheese if desired. Serve immediately and enjoy the vibrant flavors of this delightful dish!
Make It Diet-Friendly
- Gluten-Free: Substitute fettuccine with gluten-free pasta.
- Vegetarian: Omit the chicken stock or use vegetable stock for a vegetarian version.
- Lower Fat: Use half-and-half or a low-fat cream alternative.
- Extra Veggies: Add spinach, bell peppers, or zucchini for more nutrients.
Don’t Do This
- Don’t overcook the pasta; it should be al dente for the best texture.
- Avoid adding the sun-dried tomatoes too early; they are best added at the end for maximum flavor.
- Don’t skip seasoning! A good amount of salt and pepper is key to enhancing the dish.
- Don’t let the sauce boil vigorously after adding the cream; this can cause it to separate.
Storing, Freezing & Reheating
This Creamy Pesto Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of cream or chicken stock to loosen the sauce. For freezing, place in freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating.
Top Questions & Answers
Can I use store-bought pesto?
Absolutely! Store-bought pesto is a great time-saver and still packs a delicious punch. Just ensure it’s fresh for the best flavor.
What can I substitute for heavy cream?
You can use half-and-half, coconut cream, or a non-dairy alternative like cashew cream for a lighter version of the sauce.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or even chickpeas can be great additions to make this pasta more filling.
Is this recipe kid-friendly?
Yes! The creamy texture and mild flavors make it appealing to children, and you can adjust the veggies based on their preferences.
See You at the Table
This Creamy Pesto Pasta Recipe is not just a meal; it’s a celebration of flavors that come together effortlessly. Whether you’re serving it for a cozy family dinner or impressing friends at a gathering, this dish is sure to be a hit. With its creamy sauce, vibrant vegetables, and the option to customize with proteins, it’s a versatile recipe that will find a special place in your heart (and your recipe book). Enjoy every bite!
Creamy Pesto Pasta Recipe
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. About two minutes before the pasta is done, add the chopped broccoli to the pot to blanch it. Drain both the pasta and broccoli in a colander and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant.
- Pour in the heavy cream and chicken stock, stirring well to combine. Let it simmer for 2-3 minutes, allowing the mixture to thicken slightly.
- Stir in the basil pesto and freshly grated Parmesan cheese. Mix thoroughly until the cheese melts into the creamy sauce. If the sauce is too thick, add a little more chicken stock or a splash of pasta water to reach your desired consistency.
- Add the drained fettuccine and broccoli to the skillet. Toss gently to coat the pasta and broccoli evenly with the creamy pesto sauce. Season with salt and pepper to taste.
- Fold in the drained sun-dried tomatoes, letting their oil infuse the dish with a delightful flavor. Cook for an additional minute to heat everything through.
- Plate the creamy pesto pasta and garnish with extra Parmesan cheese if desired. Serve immediately and enjoy the vibrant flavors of this delightful dish!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For freezing, use freezer-safe containers and store for up to 2 months.
- Reheat on the stove over low heat, adding a splash of cream or stock to loosen the sauce.
