Ingredients
Scale
- 12 oz (340 g) short pasta (penne, fusilli, or spaghetti)
- 1 cup homemade or store-bought basil pesto
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In the same pot, heat olive oil over medium heat. Add cherry tomatoes and cook until slightly softened, about 2 minutes.
- Pour in heavy cream and pesto, stirring until well combined and heated through.
- Add grated Parmesan cheese, stirring until melted and creamy. Season with salt and pepper to taste.
- Mix in cooked pasta until evenly coated with the sauce.
- Serve immediately garnished with fresh basil leaves and additional Parmesan if desired.
Notes
- For extra flavor, add a squeeze of fresh lemon juice or a pinch of red pepper flakes.
- You can substitute heavy cream with milk or a dairy-free alternative for lighter options.
- Store leftovers in an airtight container for up to 2 days; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 300 g)
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg