This Creamy Pesto Pasta is the perfect recipe if you're looking for a speedy, 15-minute pasta to make for dinner tonight. The classic bowl of pesto pasta is elevated into a creamy sauce made with homemade pesto and topped with creamy, gooey burrata and a handful of toasted pine nuts for extra crunch!
This is one of my all-time favourite pasta recipes, I've made so many variations over the years and of course, this is the very best. The recipe makes a jar of homemade pesto which really makes this so delicious. It does make a whole jar, so you can use it a few different ways. Then top with gooey burrata and pine nuts, it's so good. You can also use the pesto on so many other things, like this Salmon with a Pesto Crust or this Chicken Flatbread that has a yoghurt base and pesto over the top. If you want a recipe that isn't creamy, try my classic Pasta al Pesto.
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Why you will love this recipe
- Quick and easy to make, and tastes amazing whatever pasta you use.
- It makes a whole jar of pesto that you can use in this recipe and in a whole range of other recipes too
- You can jazz up pesto pasta with a whole range of toppings to make it exactly how you like it.
- It's a simple yet luxurious dinner that the whole family will love.
Ingredients:
See recipe card at the bottom of the page for a full list of ingredients and measurements.
Pine nuts: almonds, walnuts, hazelnuts and pistachios will also all make a delicious pesto, plus extra to serve.
Fresh basil: a big bunch with vibrant green leaves ideally but something like a pesto is ideal to use up any slightly older herbs that may have been in your fridge for a while.
Olive oil: choose something light in flavour as you'll be blending it into the pesto.
Garlic: fresh garlic is what I prefer but if you don’t like strong garlic flavour, you could use a roasted clove of garlic or a teaspoon of garlic granules.
Lemon: this adds acidity to the pesto sauce and lifts the flavours well.
Parmesan: pecorino and Grana Padano would make good substitutes - make sure the cheese you're using is vegetarian if that matters to you!
Pasta: I like casarecce pasta shape but honestly use anything you have that takes your fancy! Long shapes work here as well as short.
Double cream: heavy cream for our American readers. It would also work with single cream or you could substitute for a dollop of cream cheese, creme fraiche or mascarpone.
Burrata: to serve, you can also substitute excellent quality mozzarella or skip it completely.
Substitutions and Variations
Basil: this recipe is for a basil pesto but you could use a mix of herbs if you want to make it a little different or use up what you have already. A mix of basil and parsley would be very good or a few chives thrown in too will give it a good flavour.
Double cream: realistically, I often use whatever cream based product I have in my fridge to make this pesto pasta sauce. I think double cream is the most delicious, which is why I’ve written the recipe this way, but I have used cream cheese, creme fraiche and mascarpone in the past, all very good.
Pine nuts: a whole range of nuts will work - almonds, walnuts, hazelnuts and pistachios for example.
Here's how to make Creamy Pesto Pasta Sauce
This is a simple step by step guide to making pesto. I prefer a food processor to keep some of the texture but use what you have. The full recipe is at the bottom of the page too.
ONE: Start with the basil and the pine nuts to a blender.
TWO: Grate in the garlic clove. This is optional, skip it or add a teaspoon garlic granules if you'd rather.
THREE: Grate in a generous amount of parmesan.
FOUR: Pour in the lemon juice and olive oil, season with salt and pepper and then blitz until smooth. A food processor will keep it chunkier than a blender.
FIVE: Transfer to an airtight jar and it will keep for a week or two (see tips below).
SIX: This is the texture you're looking for. Then you can stir it into pasta with cream and mix well - the recipe card at the bottom has all the instructions and measurements.
Cooking Tips
How to toast pine nuts: I like to toast pine nuts in a pan, as this means I can keep a closer eye on them to make sure they don’t burn. Toast over medium-high heat and keep the pan moving to make sure they are evenly golden. You can toast in the oven but they turn quickly from golden to black and burnt pine nuts are not very good as you can imagine!
How to store the pesto: any pesto you don’t use can be stored in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into the hot pasta when you use it, it’ll melt.
How to store basil: any leftover basil should be stored in the following way to keep it alive and strong for a good week. Slice the ends off the basil stalks and place in a small glass or mug in around 1cm of water. Take a clean sandwich bag and cover the basil with it, pulling the bag down the glass. Then seal the sandwich bag around the glass/mug. Leave at room temp.
Frequently Asked Questions
Of course you can -- we love a good homemade pesto because you can customise it to suit your tastes, but if you have a favourite pre-made one feel free to use that instead for an even speedier supper!
Yes! Grilled and sliced chicken (or leftover roast chicken) goes really well here, as do crispy pieces of pancetta. Not protein, but while we're on the subject of add-ins, sundried tomatoes would also be delicious. Isle of Wight Tomatoes make some that are to die for!
Any leftovers can be kept in the fridge in an airtight container for 3 days.
I find the best way to reheat is in a pan over medium heat. Add a knob of butter and stir often until it's hot and melted again. The butter helps the sauce keep its nice creamy texture. Otherwise, the microwave works too for 1-2 minutes until piping hot.
I wouldn't recommend freezing the pasta once all mixed up as I find creamy sauces don't always freeze that well. What you can do is freeze the pesto! Either freeze in an airtight container, ice cube trays or a freezer bag. The freezer can sometimes darken the pesto in colour so don't be alarmed but it will still taste delicious. You can keep it in the freezer for up to 3 months.
You can make the pesto ahead of time and have that ready (or use shop bought). See cooking tips on how to store the pesto. When ready, boil the pasta and make up the creamy pesto sauce as instructed. Toss in the pasta and you're done.
How else can I use the homemade pesto?
If you want to use up any leftover pesto, you can sub it in in my Chicken with White Beans and Pistachio Pesto, or Greek Lamb Burgers with Pesto. I also love this recipe for Pesto, Goats Cheese and Parma Ham on Toast, it's so delicious.
Pesto is also delicious in a sandwich! I love it in this Chicken, Bacon and Pesto Sandwich or also in the famed Desert Island Dishes recipe for Stanley Tucci's Favourite Sandwich. Yum!
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintCreamy Pesto Pasta Sauce
This Creamy Pesto Pasta Sauce is delicious and easy, tossed through hot pasta to make an elevated and super indulgent version of pasta pesto.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
To Make The Pasta
- 200g dried casarecce
- 3-4 tablespoon double cream
- burrata, to serve
- extra toasted pine nuts, to serve
To Make The Pesto (makes one large 300ml jar roughly - you won't need it all)
- 100g pine nuts, toasted
- 100g basil, handful of leaves reserved
- 200ml olive oil
- 1 garlic clove (optional)
- 1 lemon, zest and juice
- ½ tbsp freshly ground black pepper
- 70g parmesan
- salt, to taste
Instructions
- Add all of the pesto ingredients to a blender and blitz until smooth. Taste the pesto and see if you need to add any salt, you may find it’s salty enough from the cheese. Decant the pesto to a clean jar.
- Bring a medium pan of water up to a boil, add the pasta and then lower the heat cooking for 2 minutes less than the packet instructions. When cooked, drain the pasta, reserving a little pasta water.
- Add 3 generous tablespoons of your pesto to the pan, followed by 1 tablespoon of the reserved pasta water, mix to combine and once the sauce is hot, add the cream little by little, checking and tasting so that it’s as creamy as you like it.
- Tip the pasta into the sauce and warm together before dividing between two pasta bowls. Top with half a ball of burrata each if you like. Garnish with more basil leaves, toasted pine nuts. Season and drizzle over your best olive oil.
Notes
Scroll up for a step by step guide on how to make this recipe.
To store: Any leftovers can be kept in the fridge in an airtight container for 3 days.
To reheat: I find the best way to reheat is in a pan over medium heat. Add a knob of butter and stir often until it's hot and melted again. The butter helps the sauce keep its nice creamy texture. Otherwise, the microwave works too for 1-2 minutes until piping hot.
To freeze: I wouldn't recommend freezing the pasta once all mixed up as I find creamy sauces don't always freeze that well. What you can do is freeze the pesto! Either freeze in an airtight container, ice cube trays or a freezer bag. The freezer can sometimes darken the pesto in colour so don't be alarmed but it will still taste delicious. You can keep it in the freezer for up to 3 months.
Make ahead: You can make the pesto ahead of time and have that ready (or use shop bought). See cooking tips on how to store the pesto. When ready, boil the pasta and make up the creamy pesto sauce as instructed. Toss in the pasta and you're done.
How to toast pine nuts: I like to toast pine nuts in a pan, as this means I can keep a closer eye on them to make sure they don’t burn. Toast over medium-high heat and keep the pan moving to make sure they are evenly golden. You can toast in the oven but they turn quickly from golden to black and burnt pine nuts are not very good as you can imagine!
How to store basil: any leftover basil should be stored in the following way to keep it alive and strong for a good week. Slice the ends off the basil stalks and place in a small glass or mug in around 1cm of water. Take a clean sandwich bag and cover the basil with it, pulling the bag down the glass. Then seal the sandwich bag around the glass/mug. Leave at room temp.
Shop bought: Swap out the fresh pesto for a jar or tub of shop-bought pesto. It's still delicious!
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