Easy Pesto Pasta
This three-ingredient, 20-minute pesto pasta recipe is as simple as it gets! It tastes restaurant quality, and you'll marvel at how easy it is to make this irresistible pasta.
Servings: 4
Ingredients
- 8 ounces uncooked pasta I used rigatoni
- 1 cup pesto click for my recipe or use your favorite jarred variety
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the pesto and cream to a skillet, give it a good stir, and simmer for 5-7 minutes over medium heat or until it's thickened up to your liking. If the sauce gets too thick, simply thin it with some of the hot pasta water.
- Drain the pasta and add it to the skillet and toss with the sauce. Season with salt & pepper as needed (go easy as some jarred pesto varieties can be salty) and top freshly grated parmesan if desired.
Notes
- I love DeLallo's pesto!
- This pasta is quite rich and makes 4 reasonably sized (not huge) portions, so I suggest serving it with a side salad or starting with an appetizer.
Nutrition
Calories: 653kcal | Carbohydrates: 49g | Protein: 12g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 599mg | Potassium: 183mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2125IU | Vitamin C: 0.4mg | Calcium: 151mg | Iron: 1mg