Dinner | Easy | Pasta | quick

Pesto *Cream* Pasta

August 31, 2015

1This weekend I had no power… and that means that hubby and me had to get extra creative in the kitchen! My hubby somehow figured out how to arrange candles and ramekins to create a single element where we did all of our cooking (See pic 1). I wanted to use up the milk in the fridge so I decided to make a pesto cream sauce (I had leftover pesto in the fridge). It took quite a long time to make but it was a delicious meal. Light and yet filling. It is a very easy meal, and I will be trying some variations of it in the future… I’ll make sure to share.




  • 2 hand fulls of basil
  • 1 clove of garlic
  • About 1/4 cup Parmesan
  • 1/4 tsp
  • 1/4 pepper
  • 2-4 tbsp olive oil


  • 1/4-1/2 cup pesto
  • 2 tablespoons butter
  • Fettuccine dry pasta
  • 1 cup milk
  • salt to taste
  • pepper to taste
  • 1/2 tsp garlic powder



  1. Get water boiling for pasta, make sure to salt water.
  2. While you are waiting for the pasta water to boil, mix together the pesto, milk, salt, pepper and garlic powder. Use a whisk to make sure the pesto is well combined with the milk. You can use cream if you want to, but I used what I had in the fridge.
  3. Cook the pasta to al dente.
  4. Reserve pasta water.
  5. Drain pasta, and return pasta to pot/pan and add sauce.
  6. Keep the pasta over the heat until sauce is heated through and the sauce thickens a bit. If you want to thin it out you can add the pasta water.
  7. To finish off add Parmesan cheese and then serve.
  8. Top with more Parmesan.



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