Easy Creamy Pesto Pasta (Easy From Jar)

Why you’ll love this recipe

• Perfect for busy weeknights. This creamy pesto pasta comes together in just 25 minutes, making it an easy family dinner when time is short.
• Made with simple pantry ingredients. Keep a jar of pesto sauce on hand and you’ll always have the makings of a quick and flavorful meal.
• Creamy, comforting, and satisfying. The rich pesto cream sauce coats every bite of pasta for a cozy dinner that tastes like you spent much more time in the kitchen.
• Easy to customize. Add cooked chicken, shrimp, or your favorite vegetables to turn this simple pasta recipe into a complete meal.

Ingredients You’ll Need

• 400g (4 cups) rigatoni pasta or your favorite shape
• 1 and 1/4 cups heavy cream
• 3 cloves garlic, minced
• 1/2 teaspoon red chili flakes (or more if you like it hotter!)
• 219ml/ approx 1 cup  store-bought pesto
• 2/3  cup Parmesan cheese, freshly grated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 and 1/2 cups shredded mozzarella
• 4 Tablespoons reserved pasta water
• Garnish
• Fresh basil
• 1/4 cup freshly grated Parmesan cheese
• additional red pepper flakes (optional)

Step by Step Instructions

STEP ONE – In a large pot of boiling, salted water, cook pasta according to package directions until al dente.

Note: you are going to reserve some of the pasta cooking water, so don’t pour it all down the sink!

STEP TWO – Meanwhile, in a large skillet,sauté butter and garlic over medium heat for one to two minutes until garlic has softened just a little.

STEP THREE – Turn heat to low and gradually stir in heavy cream, reserved pasta water, red pepper flakes and pesto.

STEP FOUR – Cook for 3 to 4 minutes, just until sauce starts to bubble and thicken a little. Stir in grated Parmesan cheese.

STEP FIVE – Stir in the hot pasta and stir until pasta noodles are coated in the sauce.

STEP SIX – Serve with freshly grated Parmesan cheese and chopped fresh basil and an optional sprinkle of hot pepper flake and optional greated lemon zest.

Variations

Chicken & Pesto Pasta – cook the noodles in chicken broth and add in chopped cooked or grilled chicken.

Toss 2 cups of grapes of cherry tomatoes into the pasta after adding the Parmesan cheese.

Storage and Reheating Instructions

Storage: Store leftover pasta in airtight container in the refrigerator for 4 to 5 days.  This recipe does not freeze well and I do not recommend it. 
Microwave to reheat: On microwave-safe plate, heat individual portions one minute at a time, stirring after each minute until heated through.