Easy Creamy Pesto Pasta

5 from 1 vote

Easy Creamy Pesto Pasta is a super simple recipe you can make in under 30 minutes. Quick and easy dinner option for busy weeknights and lazy weekends.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 697kcal

Author: Cara Lanz

Ingredients

16 ounces linguine
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 pinch red pepper flakes, optional
8 ounces cream cheese cut into small cubes
¾ cup basil pesto homemade or store bought pesto
½ cup pasta water
1 lemon, zest and juice
½ cup shredded Parmesan cheese plus more for serving
2 cups halved cherry tomatoes

Instructions

Boil the pasta to al dente, about a minute less than the package instructions. Before draining the pasta, reserve at least one cup of pasta water.
Read this post to learn exactly how to boil the perfect pot of pasta.
In a large skillet, saucepan, or Dutch oven, heat the the olive oil over medium heat. Add the garlic, and Italian season and stir it around for a couple of minutes.
Add the chili flakes, cream cheese, pesto, ½ cup of pasta water, lemon juice and zest, and ½ cup Parmesan cheese. Heat and stir just until the cream cheese melts -- do not boil.
Remove the pot from the heat. Add the pasta and tomatoes to the sauce and gently toss until completely coated.
Serve with more grated Parmesan cheese and fresh basil, if desired.

Notes

Use a large pot, plenty of water, and generously salt the water when making pasta.

Cook the pasta to al dente for the perfect texture.

The sauce will thicken as it cools. Use the leftover pasta water or a splash of milk or cream to loosen it up.

Use freshly grated Parmesan cheese for the best flavor. The kind in the green can won't give you the same rich flavor.

Nutrition