Easy One-Pot Creamy Pesto Pasta

Ingredients

• 12 ozShort-cut pasta (e.g., penne, fusilli)
• 3 cupsChicken or vegetable broth
• 2 clovesGarlic, minced
• 0.5 cupsHeavy cream
• 0.5 cupBasil pesto
• 0.5 cupGrated Parmesan cheese
• 1 cupCherry tomatoes, halved (optional)
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper

Instructions

1. 1

   In a large, deep pot or Dutch oven, combine the dry pasta, broth, minced garlic, salt, and black pepper. Bring the mixture to a rolling boil over medium-high heat.

   ⏱ 5 min
2. 2

   Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.

   ⏱ 12 min
3. 3

   Remove the pot from the heat. Stir in the heavy cream, basil pesto, and grated Parmesan cheese until the sauce is smooth, creamy, and coats the pasta evenly.

   ⏱ 1 min
4. 4

   If using, gently fold in the halved cherry tomatoes. Taste and adjust seasoning as needed.

5. 5

   Serve immediately, garnished with extra Parmesan cheese or fresh basil leaves if desired.