Description
This three-ingredient, 20-minute pesto pasta recipe is as simple as it gets! It tastes restaurant quality, and you’ll marvel at how easy it is to make this irresistible pasta.
Ingredients
Scale
- 8 ounces uncooked pasta (rigatoni)
- 1 cup pesto
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Step: Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Step: Meanwhile, add the pesto and cream to a skillet, give it a good stir, and simmer for 5-7 minutes over medium heat or until it’s thickened up to your liking. If the sauce gets too thick, simply thin it with some of the hot pasta water.
- Step: Drain the pasta and add it to the skillet and toss with the sauce. Season with salt & pepper as needed and top freshly grated parmesan if desired.
Notes
I love DeLallo’s pesto! This pasta is quite rich and makes 4 reasonably sized portions, so I suggest serving it with a side salad or starting with an appetizer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 653 kcal
- Sugar: 5 g
- Sodium: 599 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 72 mg
Keywords: creamy pesto pasta, easy pasta, 20 minute meal, rigatoni