Creamy Pesto Pasta

A close shot of the creamy pesto penne pasta on a white granite pattern surface. Topped with diced grape tomatoes and shaved Parmesan cheese. Two copper forks behind the plates, and the pan of the pasta sitting on a beige linen napkin.

A 30 minute dinner recipe, creamy pesto pasta is easy and quick! Topped with diced grape tomatoes, this will be a recipe you’ll make again and again.



3 cups dried penne pasta
1 cup diced cherry tomatoes
1/2 cup jarred pesto sauce
1/2 cup grated Parmesan cheese
1 and 1/2 cup light cream or half & half


1. Cook pasta according to desired texture, I cooked mine for 12 minutes. Pour into your strainer, give a few drizzles extra virgin olive oil and stir in the strainer so that the noodles don’t stick.

2. In the large pot where you cooked your pasta, pour in the cream or half & half, pesto, and Parmesan cheese. Bring to a boil, then reduce heat to simmer for 5-7 minutes.

3. When the sauce is finished, pour in the pasta and stir to coat. I like to pour in the pasta a little at a time and stir instead of adding all the pasta at once. Garnish with the diced cherry tomatoes and more Parmesan cheese. Serve immediately.


Adapted from: Tasty

Keywords: creamy pesto pasta