Description
A creamy, herb-packed pasta made with basil pesto, garlic, and a silky cream sauce, finished with Parmesan for a comforting yet elegant meal that comes together quickly.
Ingredients
Scale
- 400 grams dried pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 120 milliliters white grape juice
- 120 milliliters vegetable broth
- 180 milliliters heavy cream
- 120 grams basil pesto
- 60 grams Parmesan cheese, finely grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
- Bring a large pot of salted water to a boil, add the pasta, and cook according to package instructions until al dente. Reserve 120 milliliters of pasta water, then drain.
- Heat the olive oil in a wide skillet over medium heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant.
- Pour in the white grape juice and vegetable broth, stirring gently, and let simmer for 3 to 4 minutes to slightly reduce.
- Stir in the heavy cream and allow the sauce to simmer gently for about 5 minutes until lightly thickened.
- Reduce the heat to low, add the basil pesto, and stir until fully incorporated and vibrant.
- Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed for a smooth, glossy sauce.
- Finish by stirring in the Parmesan cheese, salt, and black pepper until creamy and well combined.
Notes
- Keep the heat low after adding pesto to preserve its fresh color and flavor.
- Use reserved pasta water gradually to control sauce consistency.
- Freshly grated Parmesan melts more smoothly and adds better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: white wine pesto pasta, creamy pesto pasta, easy vegetarian pasta, weeknight pasta recipe, basil pesto pasta