Creamy Pesto Pasta with cherry tomatoes and the best basil pesto sauce is super yummy! This easy pesto pasta recipe is ready in 15 minutes!
Creamy Pesto Pasta
I made this Creamy Pesto Pasta recipe using my homemade Basil Pesto Sauce. You can use store-bought pesto with this recipe, but it only takes 5 minutes to make the basil spinach pesto from scratch and it is so worth it! I always make my own pesto. I used store-bought pesto one time and my daughter refused to eat it!
This creamy pesto pasta is actually one of my daughter’s favorite meals, so it is definitely kid-approved. It makes a wonderful meatless meal or side dish. Since it is so quick and easy to make, it is perfect for those busy weeknights. The leftovers are great for lunch the next day and this pasta is even good served cold, which is nice for the hot summer months. You can also customize this recipe to suit your personal preferences by adding in some protein or extra vegetables. If you don’t like cherry tomatoes, omit them. I often make this pasta without tomatoes, which is my daughter’s preference. It’s your choice, so make it your own.
I hope that you enjoy the creamy pesto pasta! If you like this recipe, you might also want to try my Basil Pesto Chicken and Veggies, or you can combine the two recipes to make a Creamy Pesto Chicken and Veggie Pasta. Yum! If you are a Vegan, you can try my Vegan Pesto Pasta.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.
Creamy Basil Pesto Pasta Ingredients
These creamy basil pesto pasta ingredients are all vegetarian. However, you can easily add things like chicken, shrimp, or salmon to this yummy pasta.
- Pesto Sauce – Homemade Basil Spinach Pesto or store-bought pesto sauce.
- Pasta – I used farfalle or “bow-tie” pasta. You can use the pasta of your choice.
- Butter – unsalted.
- Garlic – freshly minced cloves or jarred minced garlic.
- Heavy cream
- Parmesan cheese – Freshly grated parmesan cheese.
- Cherry tomatoes – You can also use grape tomatoes. Cut the tomatoes in half. You can also just omit the tomatoes.
How to make Creamy Pesto Pasta with Cherry Tomatoes
To make creamy pesto pasta with cherry tomatoes, first, make the Basil Pesto Sauce, it only takes about 5 minutes in a food processor. You can make the pesto in advance and store it in an airtight container in the refrigerator until ready to use. If you are using store-bought pesto sauce, you can skip this step. However, I highly recommend using homemade pesto. You can easily double this pesto pasta recipe to feed more and my homemade pesto recipe makes 12 ounces of pesto, which is the perfect amount for a double batch of pesto pasta.
Next, boil your pasta according to the package instructions, and make sure to add salt to your pasta water. Drain when finished.
While the pasta is cooking, melt the butter in a large pan or skillet over medium heat. Add the minced garlic to the pan and saute for about 1 minute, or until the garlic becomes fragrant.
Stir in the heavy cream and bring to a simmer, then keep at a simmer for 2-3 minutes.
Reduce the heat to low, add the finely grated parmesan cheese to the pan and whisk, then add the pesto sauce and whisk to combine.
Finally, stir in the cooked and drained pasta and the halved cherry tomatoes.
Remove from heat and serve garnished with additional freshly grated parmesan cheese and if desired.
Creamy Pesto Pasta
Ingredients
- 3/4 cup pesto Homemade Pesto (see notes) or 6 oz. store-bought.
- 8 oz. pasta You can use the pasta of your choice.
- 2 tbsp unsalted butter
- 1/2 tsp minced garlic 1 clove minced
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese finely grated
- 8 oz. cherry tomatoes halved.
Instructions
- Make the Basil Pesto Sauce. (See notes) If you are using store-bought pesto sauce, you can skip this step.
- Boil your pasta according to the package instructions, and add salt to your pasta water. Drain when finished.
- While the pasta is cooking, melt the butter in a large pan or skillet over medium heat. Add the minced garlic to the pan and saute for about 1 minute, or until the garlic becomes fragrant.
- Stir in the heavy cream and bring to a simmer, then keep at a simmer for 2-3 minutes.
- Reduce the heat to low, whisk in the finely grated parmesan cheese, add the pesto sauce and stir to combine.
- Stir in the cooked and drained pasta and the halved cherry tomatoes.
- Remove from heat and serve garnished with additional freshly grated parmesan cheese if desired.
Notes
- Homemade Pesto Recipe - You can make the pesto sauce in advance and store it in an airtight container in the refrigerator until ready to use.
- You can easily double this pesto pasta recipe to feed more and my homemade pesto recipe makes 12 ounces of pesto, which is the perfect amount for a double batch of pesto pasta.
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If you make this Creamy Pesto Pasta, please leave a comment in the comment section below. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!
More Pasta Recipes To Try
- Creamy Italian Ravioli
- Tuscan Shrimp Pasta
- Creamy Mushroom Pasta
- Cajun Shrimp Pasta
- Creamy Chicken Marsala Pasta
- Basil Spinach Pesto Pasta
- Creamy Red Pepper Pasta
- Baked Ravioli
- Creamy Tortellini Soup
- Pumpkin Fettucine Alfredo
- Creamy Ratatouille Pasta
- Chicken Diavolo Pasta
- Caprese Pasta Salad
- Italian Tortellini Pasta Salad
- Fall Tortellini Pasta Salad
- Creamy Sage Turkey Pasta and Peas
- Instant Pot Spaghetti and Meatballs
- Roasted Cauliflower Pasta
- Sage Butter Ravioli
- Creamy Mushroom Tortellini
- Pasta Primavera
This pasta was delicious and easy! I made your homemade pesto recipe and it really is amazing! My husband already asked if I could make it again. Thanks for sharing!
I’m glad that you and your husband enjoyed the pesto pasta and thank you for such a nice compliment! I’m also happy to hear that you made the homemade pesto sauce, it is what makes the pasta taste so good.