Cream Cheese Pesto Pasta (Printable)

Creamy pasta tossed in basil pesto with pine nuts and Parmesan, delivering a vibrant and fresh flavor.

# Components:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - Salt for pasta water

→ Pesto Sauce

03 - 4 oz light cream cheese, softened
04 - 1/3 cup freshly grated Parmesan cheese
05 - 1 cup loosely packed fresh basil leaves
06 - 2 tablespoons pine nuts, plus extra for garnish
07 - 2 garlic cloves
08 - 3 tablespoons extra-virgin olive oil
09 - Freshly ground black pepper to taste
10 - Juice of 1/2 lemon

→ Garnish

11 - Fresh basil leaves
12 - Additional grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While the pasta cooks, add basil, pine nuts, garlic, and Parmesan to a food processor. Pulse until finely chopped.
03 - Add the cream cheese, olive oil, lemon juice, and a pinch of salt and pepper. Process until smooth and creamy. If needed, add a splash of hot pasta water to loosen the sauce.
04 - Return the drained pasta to the pot. Add the cream cheese pesto sauce and toss to coat, adding reserved pasta water a little at a time until the sauce is silky and clings to the pasta.
05 - Divide among plates. Top with extra pine nuts, fresh basil, and a sprinkle of Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes, making weeknight dinners feel restaurant-worthy without the stress.
  • The cream cheese keeps the pesto silky without weighing it down, so every bite tastes both comforting and refreshingly herbaceous.
  • Toasted pine nuts add a subtle warmth that reminds you why this dish has been a classic for generations.
02 -
  • Don't let your cream cheese sit cold straight from the fridge, or it will be lumpy and stubborn in the sauce, so let it soften on the counter for 10 minutes before you begin.
  • The pasta water is not optional, it's an ingredient, those starch-filled drops transform the sauce from thick to luxurious.
  • Once you've plated it, eat it immediately because the sauce sets as it cools, and nobody wants a gluey pasta dish.
03 -
  • If your sauce breaks or looks too thick after tossing, don't panic, a splash of pasta water will bring it back to silky perfection.
  • Make the pesto base ahead of time and store it in the fridge for up to three days, then warm and toss it with hot pasta whenever you need a quick dinner.
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