Creamy Pesto Pasta

overhead shot of creamy pesto pasta in a grey bowl with diced tomatoes on top on a wood surface

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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 mezzi rigatoni or penne pasta
1 cup diced cherry tomatoes
1/2 cup jarred pesto sauce (try to avoid adding too much oil from the pesto)
1/2 cup grated Parmesan cheese
1 and 1/2 cup light cream or half & half
Salt to taste


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. Salt to taste, pesto is robust to start with a little salt and add more as needed.

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.