Creamy Pesto Pasta

5 from 9 votes

Creamy Pesto Pasta combines fettuccine, broccoli, and sun-dried tomatoes in a rich pesto Alfredo sauce. Easy, flavorful, and ready in 30 minutes or less!

Prep Time20

Total Time20

Course: Dinner

Cuisine: American, Italian

Keyword: creamy pesto pasta

Servings: servings

Author: Chelsea Lords

Cost: $6.87

Equipment

Ingredients

10 ounces fettuccine not an entire box
Salt and pepper
2 cups chopped broccoli
2 tablespoons unsalted butter
1-1/2 teaspoons minced garlic
3/4 cup heavy cream
1/4 cup chicken stock
1/4 cup prepared pesto see note 1
1/2 cup freshly grated Parmesan cheese
3/4 cup sun-dried julienne-cut tomatoes packed in oil drained, see note 2
Optional additions see note 3

US - Metric

Instructions

Bring a large pot of water to boil. Generously salt the boiling water; I add a heaping tablespoon of salt. Add in the pasta and cook according to package directions until al dente. Add the chopped broccoli to the boiling water 2–3 minutes before the pasta will be done, stir, and continue cooking until pasta is ready. Drain both and set aside for a minute.
Meanwhile, in a large skillet (big enough to hold all the pasta), add the butter. Heat over medium heat until melted, then add in minced garlic. Stir for 1 minute or until fragrant. Lower the heat if it’s sizzling or browning. Add heavy cream and chicken stock. Stir to warm through, then add in prepared pesto and freshly grated Parmesan. Season the sauce to taste; I add 1/4 teaspoon pepper and 1/4 teaspoon salt. Stir until cheese is melted and sauce is smooth. Lower the heat to low and add the sun-dried tomatoes.
Add the hot drained pasta and broccoli to the sauce and toss with tongs to combine. Taste and adjust seasonings; you may need an extra splash of heavy cream and/or chicken stock and an extra spoonful of pesto depending on how much sauce the pasta is absorbing. Remove from heat and divide onto plates.
If desired, top individual plates with additional freshly grated Parmesan, toasted pine nuts (see note 3), fresh basil, and an extra sprinkle of freshly cracked pepper (or red pepper flakes if you’d like some heat).

Video

Notes

Note 1: The pesto is the most important ingredient in the cream sauce! Look for freshly made basil pesto (or make your own), not the preserved/jarred pesto. Freshly made pesto is typically near fresh (not dried) pasta or in the produce section. My favorites are Buitoni’s® pesto with basil or Rana’s® Basil pesto.

Note 2: I like the sun-dried tomatoes packed in oil and herbs because they add lots of flavor with no extra effort! I recommend the julienne-cut tomatoes to save you the step of chopping.

Note 3: Optional: 1/4 cup toasted pine nuts, fresh basil, ribboned, additional Parmesan cheese for topping, and/or red pepper flakes for heat.

To toast pine nuts, place in a small saucepan over low heat. Lightly toast them until fragrant by stirring them for about 2–4 minutes.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of chicken stock or heavy cream if needed to loosen the sauce.

Nutrition