Ingredients
Scale
- 1 lb (450g) Pasta: The foundation of our dish. A short, ridged pasta like penne, fusilli, or rigatoni is ideal as the shape and texture grab onto the creamy sauce beautifully.
- 1 cup (225g) Basil Pesto: The heart and soul of the flavor. You can use a quality store-bought pesto for ultimate convenience or your favorite homemade recipe for a fresher taste.
- 8 oz (225g) Cream Cheese: This is the secret weapon for an unbelievably creamy texture. Use a full-fat, block-style cream cheese for the richest, smoothest sauce.
- 1 cup Reserved Pasta Water: Do not discard this! This starchy “liquid gold” is the key to emulsifying the sauce, helping the pesto and cream cheese meld into a silky, cohesive coating rather than a clumpy mess.
- ½ cup (50g) Grated Parmesan Cheese: Adds a sharp, salty, and nutty depth of flavor that perfectly complements the pesto and rounds out the sauce. Plus more for serving!
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente—this means it should still have a slight, firm bite. Cooking it perfectly al dente is crucial because the pasta will continue to cook slightly when you toss it with the hot sauce.
- Reserve the Magic Water: Just before you drain the pasta, carefully scoop out at least 1.5 to 2 cups of the starchy cooking water. This water is filled with starch from the pasta, which will act as a binder and emulsifier for your sauce, making it incredibly creamy. Set this water aside.
- Drain the Pasta: Once the pasta is al dente, drain it in a colander and set it aside for a moment. Do not rinse the pasta, as the starch on its surface will help the sauce adhere better.
- Start the Sauce: Return the empty, hot pot to the stove and turn the heat down to low. Add the block of cream cheese, the pesto, and about 1 cup of the reserved pasta water to the pot.
- Create the Creamy Base: Whisk the ingredients together continuously as the cream cheese melts. The heat from the pot and the hot pasta water will help it soften and blend with the pesto. Keep whisking until you have a smooth, uniform, and luscious green sauce. If the sauce seems too thick, add another splash of the reserved pasta water until it reaches your desired consistency.
- Incorporate the Parmesan: Turn off the heat completely. This is an important step to prevent the cheese from clumping or the sauce from becoming oily. Add the grated Parmesan cheese and stir until it is completely melted into the sauce. Give it a taste and season with a pinch of salt and freshly ground black pepper if needed, though the pesto and Parmesan are often salty enough.
- Combine and Serve: Add the drained pasta back into the pot with the creamy pesto sauce. Use a large spoon or tongs to toss everything together, ensuring every piece of pasta is generously coated in the velvety sauce. Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 30g
- Carbohydrates: 55g
- Protein: 18g