Ingredients
- Pasta (penne, fusilli, or spaghetti)
- Pesto Sauce (store-bought or homemade)
- Heavy Cream (or half-and-half/coconut cream)
- Grated Parmesan Cheese (or nutritional yeast for dairy-free)
- Cherry Tomatoes
- Fresh Garlic (minced)
- Spinach or Kale
- Toasted Pine Nuts
Instructions
- Prep your ingredients: Start by measuring out all your ingredients.
- Cook the pasta: In a large pot over medium heat, combine pasta with water and a pinch of salt. Cook until al dente according to package directions. Save a cup of pasta water, then drain.
- Combine ingredients: In the same pot, add the olive oil and let it warm. Toss in garlic and sauté until fragrant—about 1 minute.
- Stir in the pesto: Lower the heat and pour in your pesto sauce, mixing it with the garlic. Then add the heavy cream, stirring until well combined.
- Incorporate pasta: Gently fold the cooked pasta back into the pot, adding in cherry tomatoes and fresh spinach or kale. Mix until everything is coated.
- Adjust consistency: If the sauce seems too thick, gradually stir in reserved pasta water until you achieve your desired creaminess.
- Finish with cheese and nuts: Add grated Parmesan and toasted pine nuts. Give it a good toss for an even distribution of flavor.
- Serve immediately: Dish out into bowls and optionally top with extra cheese or fresh herbs for garnish.
Notes
Adjust seasoning with salt and pepper to your liking. A squeeze of lemon juice at the end adds wonderful freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian