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Pasta With Pesto Cream Sauce

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Pasta With Pesto Cream Sauce
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Makes: 8 servings adjust
Really good and, if made with store-bought pesto, is super quick to make!



  • 1 cup Heavy Cream
  • 2 tablespoons Butter
  • 1 pinch Red Pepper Flakes, or to taste (optional)

Step 1

Heat cream, butter and red pepper flake (if using) in a small saucepan over medium-low heat.


  • 14 cup Grated Parmesan Cheese
  • 34 cup Fresh Basil Pesto, store bought or make your own.

Step 2

Add pesto and parmesan cheese to the warm cream mixture. Note to me: If I am using my frozen homemade pesto I need to use 3 'cubes' mixed with roughly 2/3 cups parmesan cheese, since I freeze it without the cheese.


  • 1 pound Pasta, cavitappi or fusili recommended

Step 3

Cook pasta, according to package instructions, until al dente. Reserve a small amount of the pasta cooking water. Drain pasta and place in a large serving bowl.

Step 4

Pour pesto cream sauce over the pasta. Toss to combine. If pasta seems a bit dry add just a bit of the reserved pasta water to loosen it up a bit.


  • 2 Tomatoes, diced (or substitute 1 can petite-diced tomatoes, drained)

Step 5

Add diced tomatoes and toss quickly. Serve immediately with extra cheese to serve over top.
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