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Creamy Pesto Pasta Sauce

Stone bowl of pesto pasta with burrata and toasted pine nuts.
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This Creamy Pesto Pasta Sauce is delicious and easy, tossed through hot pasta to make an elevated and super indulgent version of pasta pesto.

Ingredients

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To Make The Pasta

  • 200g dried casarecce
  • 3-4 tbsp 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
  • 1/2 tbsp freshly ground black pepper
  • 70g parmesan
  • salt, to taste

Instructions

  1. 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.
  2. 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.
  3. Add 3 generous tablespoons of your pesto to the pan, followed by 1 tbsp 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.
  4. 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!

Find it online: https://desertislanddishes.co/creamy-pesto-pasta/