Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
15 Mins
Total Time:
25 Mins
Another pasta recipe? Groundbreaking. But seriously, this is my favorite way to make pesto pasta. It’s creamy, spicy, bright, and suuuper easy. Add this to your weeknight pasta recipe rotation! This pasta is pretty filling on its own, but you can add some lemon herb chicken or salmon to make it a bigger meal, or add some roasted broccoli to really veg-it-up.
Check out my pesto sauce recipe here: https://alexalacarte.com/recipes/pesto-sauce/
Ingredients
Adjust Servings
Instructions
- In a large pot, add water until pot its 3/4 filled. Place on medium high heat and generously salt. Once boiling, add in pasta of choice and cook to box / bag instructions for al dente (the lower time, we'll let the pasta finish cooking in the sauce).
- In a large / deep skillet, add pesto sauce and stir over low heat. Add cream, salt, pepper, and red pepper flakes, reserving some for garnishing. Stir thoroughly until cream is well combined into pesto. Let sit on heat for a few minutes to let flavors infuse. Be careful not to simmer or boil the sauce, or the cream will start to separate from the sauce.
- Once pasta is cooked to al dente, add to the skillet with the pesto sauce and toss to coat noodles evenly. If the sauce is a little thick, you can add a few spoonful's of pasta water. Let cook on low for 1 - 2 minutes, then serve and garnish with parmesan and a sprinkle of red pepper flakes. Enjoy!
