15-Minute Creamy Pesto Pasta

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When I say this pasta dish is addictive, I'm not kidding! It's my absolute lifesaver on those nights when I'm super hungry and have zero patience. Start by cooking your favorite pasta (I'm team fusilli, but you do you!). While that's happening, warm up some store-bought pesto in a pan, add a splash of cream, and throw in some cherry tomatoes. Once your pasta's done, toss it all together with a handful of parmesan. Yes, it's that simple!

⏱️ Total Time: 15 minutes

🔨 Difficulty Level: 1/5

👥 Serves: 4

Image Source: F.G. Shoolhorn

Ingredients

• 1 pound fusilli or pasta of choice

• 1 cup high-quality store-bought pesto

• ½ cup heavy cream

• 1 pint cherry tomatoes, halved

• ½ cup freshly grated Parmesan, plus more for serving

• ¼ cup pasta water (reserved)

• Salt and pepper to taste

• Optional: pine nuts for garnish

Equipment Needed

• Large pot for pasta

• Colander

• Large skillet

• Cheese grater

Instructions

1. Bring a large pot of heavily salted water to boil (it should taste like sea water).

2. Cook pasta according to package directions minus 1 minute for al dente.

3. While pasta cooks, warm pesto in a large skillet over medium heat.

4. Add cherry tomatoes to the pesto, cook 2-3 minutes until slightly softened.

5. Stir in heavy cream and simmer gently.

6. Reserve 1 cup pasta water before draining pasta.

7. Add pasta directly to the skillet with pesto sauce.

8. Add ¼ cup pasta water and Parmesan, toss until creamy.

9. Add more pasta water if needed for desired consistency.

10. Season with salt and pepper to taste.

Pro Tips

• Use high-quality pesto - it makes a huge difference

• Never rinse pasta after cooking

• Save more pasta water than you think you'll need

• Add a pinch of red pepper flakes for heat

• Toast pine nuts before adding for extra flavor

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