Pesto Noodle

Creamy noodles tossed with pesto and a touch of cream

A quick, silky noodle dish with a bright pesto flavor and a creamy finish. Simple, comforting, and ready in minutes.

13Min

2Servings

365Cal

EasyLevel

VegetarianKid friendlyhalalkosher

#quick#creamy#pesto#noodles#weeknight

Equipment

Pot

Colander

Stove

Bowl

Spatula

noodles (dry)

200 g

heavy cream (liquid)

125 ml

pesto sauce (ready)

45 g

salt (fine)

1 g

Bring a pot of water to a boil, add the noodles, and cook until just tender. Drain well.

8 minHigh heattimer 8 min

Cook the noodles just to al dente so they do not turn mushy when mixed with the sauce.

In the same pot, gently heat the cream without letting it boil, then stir in the pesto and salt.

3 minLow heattimer 3 min

Keep the heat low so the cream stays smooth and does not split.

Add the drained noodles to the sauce and toss until evenly coated. Serve immediately.

2 min

If the sauce seems too thick, loosen it with a splash of hot pasta water.

Fridge: 2 days

Reheat: Microwave 1-2 minutes or gently reheat in a pan over low heat with a splash of water or cream.

Best eaten fresh. Store in an airtight container and stir well when reheating.

• Original note appears to specify 2 servings and a simple boil-mix-serve method.

• Recipe text was partially in Turkish; proportions were preserved and normalized to metric.

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