Creamy Pesto Pasta
Flat spaghetti tossed with pesto, cream, olive oil, and black pepper, then topped with basil and pine nuts for an easy weeknight meal.
By Moow Editorial ·
- Reserve a little pasta water before draining if you would like to loosen the sauce.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 15 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 430 kcal
- Protein: 10 g
- Carbohydrates: 46 g
- Fat: 22 g
- Sodium: 288 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pasta
Have these measured and ready before you begin.
- 8 ounces (225 g) linguine
- 1/2 cup (120 ml) pesto
- 1 tablespoon olive oil
- scant 1/2 cup (100 ml) cream
- 1/4 teaspoon fine salt, plus more only after tasting
- 1/2 tsp ground black pepper
To Serve
- 1–2 sprigs fresh basil
- 2 teaspoons (10 ml) pine nuts
Directions
1. Cook the pasta in boiling water until al dente, then drain.
2. Heat the olive oil and pesto in a large skillet over medium-low heat, stirring briefly.
3. Add the cream, salt, and black pepper and stir until smooth and warmed through.
4. Add the drained pasta and toss until evenly coated.
5. Serve topped with fresh basil and pine nuts.
Sources
Contains milk, wheat, and tree nuts; prepared pesto may also contain Parmesan. Refrigerate leftovers within 2 hours.