Creamy Pesto Pasta Recipe
This Creamy Pesto Pasta is an irresistible blend of flavors! Fettuccine tossed in a rich sauce with fresh basil, cream, and vibrant veggies.
Servings: 4 servings
Ingredients
- 10 ounces fettuccine
- to taste Salt and pepper
- 2 cups chopped broccoli
- 2 tablespoons unsalted butter
- 1.5 teaspoons minced garlic
- 3/4 cup heavy cream
- 1/4 cup chicken stock
- 1/4 cup basil pesto
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup sun-dried tomatoes in oil drained
- Optional additions: grilled chicken, shrimp, or nuts for added protein and texture
Instructions
- Start by boiling a large pot of salted water. Once the water is boiling, add the fettuccine. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1/2 cup of the pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped broccoli and season with salt and pepper. Cook for about 3-5 minutes until tender yet crisp.
- Pour in the heavy cream and chicken stock to the skillet with the broccoli. Stir well and let it simmer for a couple of minutes until it starts to thicken slightly.
- Add the basil pesto and grated Parmesan cheese to the skillet. Stir until the cheese is melted and the sauce is well combined. If too thick, add some reserved pasta water.
- Add the drained fettuccine to the skillet and toss until fully coated in the creamy sauce. Fold in the sun-dried tomatoes, mixing evenly.
- Serve in bowls, garnished with additional Parmesan cheese and fresh basil if desired.
Equipment
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon or Spatula
- Measuring cups and spoons
Notes
- Be careful not to overcook the fettuccine; it should be al dente.
- Reserve some pasta water to adjust the sauce’s consistency if needed.
- Drain sun-dried tomatoes well to prevent greasiness.
- Season generously with salt and pepper for enhanced flavors.