Pâtes crémeuses au pesto en 30 minutes

Ingrédients

• 450 g Penne pasta uncooked
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 1/2 cups Heavy cream
• 1/2 cup Milk or half and half
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon Chili flakes
• Salt and black pepper to taste
• 1/2 cup Pesto

Préparation

1. 1

   Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, typically about 11-13 minutes. Drain and set aside, reserving some pasta water.

2. 2

   Sauté the garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

3. 3

   Prepare the creamy sauce: Pour the heavy cream and milk into the skillet with the garlic. Stir well and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing it to thicken slightly.

4. 4

   Add cheese and seasoning: Stir in the grated Parmesan cheese and chili flakes. Season with salt and black pepper to taste. Continue to simmer the sauce until the cheese has melted and the sauce is smooth and creamy.

5. 5

   Incorporate pesto and pasta: Add the pesto to the sauce and stir until fully combined. Toss in the cooked penne pasta, mixing thoroughly to coat the pasta evenly with the creamy pesto sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

6. 6

   Serve: Remove from heat and serve immediately, garnished with extra Parmesan or fresh basil if desired.