- 8 oz pasta (penne, fusilli, or spaghetti)
- ½ cup basil pesto
- ½ cup heavy cream (or half-and-half)
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- Salt & black pepper to taste
- Optional: chicken, shrimp, spinach, cherry tomatoes
Step 1: Cook The PastaBring a pot of salted water to a boil. Cook pasta until al dente (usually 8–10 minutes).Before draining, save about ½ cup of pasta water. This matters more than you think. Step 2: Start The SauceIn a large pan, heat a little olive oil over medium-low heat. Add garlic and cook for about 30 seconds—just until fragrant.Don’t rush this part. Burnt garlic ruins everything. Step 3: Add The CreamPour in the cream and let it warm gently. Give it 2–3 minutes to slightly thicken.You’re not boiling here—just warming and softening the base. Step 4: Stir In The PestoAdd pesto and stir until fully combined.Lower the heat if needed. Too much heat can dull that fresh basil flavor. Step 5: Combine Pasta + SauceAdd drained pasta directly into the pan. Toss well so everything gets coated.Now slowly add a bit of reserved pasta water— just a splash at a time—until the sauce turns silky. Step 6: Finish With CheeseAdd parmesan cheese and stir.Watch what happens—the sauce thickens, clings, and looks glossy. That’s exactly what you want.Taste and adjust:More salt?More pepper?A squeeze of lemon? (optional but great)Serve immediately.
