Description
15-Minute Creamy Pesto Fettuccine is a quick and easy pasta dish featuring tender fettuccine tossed in a velvety cream and basil pesto sauce. With just a few ingredients, it’s perfect for busy weeknights or a cozy comfort meal.
Ingredients
- 12 oz fettuccine pasta
- 1 tablespoon butter
- 1 garlic clove, minced
- ¾ cup heavy cream
- ¼ cup basil pesto (store-bought or homemade)
- ⅓ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Reserved pasta water, as needed
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Reserve about ½ cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
- Stir in the heavy cream and bring to a gentle simmer for 2-3 minutes to thicken slightly.
- Add the basil pesto and Parmesan cheese, stirring until fully combined and creamy. Season with salt and pepper to taste.
- Add the drained fettuccine to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
- Serve immediately, topped with extra Parmesan if desired.
Notes
- Use homemade or high-quality store-bought pesto for best flavor.
- For added protein, top with grilled chicken, shrimp, or chickpeas.
- Stir in baby spinach, peas, or cherry tomatoes for extra veggies.
- This dish is best served fresh, but leftovers can be stored in the fridge for up to 2 days.
- Reheat gently with a splash of milk or cream to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
