Creamy Pesto Pasta
A luxurious creamy pesto pasta featuring silky spaghetti tossed in a rich Parmesan cream sauce infused with fresh homemade basil pesto.
Equipment
Ingredients
Homemade Pesto
fresh basil leaves (packed)
2 cup
Parmesan cheese (freshly grated)
0.5 cup
pine nuts (toasted)
0.33 cup
garlic (fresh)
2 clove
extra-virgin olive oil
0.5 cup
salt
0.5 tsp
black pepper (freshly cracked)
0.25 tsp
lemon juice (fresh)
2 tsp
lemon zest
1 tsp
Creamy Sauce
olive oil
1 tbsp
butter
2 tbsp
yellow onions (finely chopped)
0.5 cup
garlic (finely minced)
1 tbsp
all-purpose flour
1 tbsp
heavy whipping cream (unsweetened)
1 cup
reserved pasta water
0.5 cup
homemade pesto
0.5 cup
salt
0.5 tsp
black pepper
0.5 tsp
garlic powder
1 tsp
red pepper flakes
0.5 tsp
Parmesan cheese (freshly grated)
0.67 cup
lemon juice (fresh)
1 tsp
To Assemble
spaghetti (boiled)
255 g
fresh basil
4 leaf
Parmesan cheese (freshly grated)
0.25 cup
Instructions
Make the pesto
Add basil, Parmesan, toasted pine nuts, garlic, salt, black pepper, lemon zest, and lemon juice to a food processor. Pulse until finely chopped, then slowly drizzle in olive oil while pulsing until smooth. Set aside.
Cook the pasta
Bring a large pot of generously salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve at least 1 cup pasta water before draining.
Sauté aromatics
Heat oil and butter in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Make the roux
Stir in flour and cook for 1 minute. Slowly pour in heavy cream, stirring continuously. Add ½ cup reserved pasta water and stir to combine.
Season and simmer sauce
Season with salt, black pepper, garlic powder, and red pepper flakes. Simmer gently for 2–3 minutes until slightly thickened.
Finish the sauce
Reduce heat to low and stir in Parmesan until melted and smooth. Remove from heat and stir in the homemade pesto and a squeeze of lemon juice.
Combine pasta and sauce
Add cooked spaghetti and toss until fully coated. Add more reserved pasta water as needed until silky and glossy.
Serve
Serve immediately with fresh basil and extra Parmesan.
Original recipe
Storage
Best enjoyed fresh. Reheating may cause sauce to separate slightly.
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