Creamy Pesto Sauce for Pasta
Creamy pesto sauce made with basil pesto, garlic, Parmesan cheese, and cream. This easy 20-minute sauce is perfect for pasta, ravioli, gnocchi, and more.
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Servings: 4 servings
Ingredients
- 8 ounces fettuccine
- 8 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 cup pesto
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese
- 2 tablespoon chopped parsley
- Juice of a half lemon
- Salt to taste
Instructions
- Boil 8 ounces of pasta according to package instructions.
- While the pasta cooks, melt 8 tablespoons of butter over medium heat in a large pan. Add 1/2 cup of cream and whisk the two together.
- Add 1/4 cup of pesto and 1 teaspoon of lemon zest and whisk to combine. Cook the sauce (don't let it boil) for a couple of minutes before adding 1/4 cup grated Parmesan cheese and 2 tablespoons parsley. Stir until the cheese melts into the sauce.
- Add the cooked pasta and toss to coat it in the sauce. Squeeze the lemon juice over the top, toss again, and serve.
Notes
Use your favorite homemade pesto or store-bought to make it really easy.
I don't add salt because the cheese and pesto have plenty, but you might want to add more once the sauce is made. Give it a taste before you add the pasta.
The recipe makes four small servings. You can add cooked shrimp or chicken at the end to make it more filling or serve the pasta as is with salad, garlic bread, or cooked veggies on the side.
Nutrition Estimate
Calories: 553kcal | Carbohydrates: 44.5g | Protein: 10.8g | Fat: 37.2g | Saturated Fat: 19.9g | Polyunsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 81.6mg | Sodium: 248.7mg | Fiber: 2.2g | Sugar: 2.5g
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