This creamy pesto pasta is the sort of weeknight dish that feels both indulgent and effortless. I first learned to make this combination on an evening when the fridge held little more than a jar of pesto, some milk, and a box of dried pasta. The result was surprising: a glossy, herbaceous sauce that clung to each strand and tasted like something made with care, not convenience. From then on it became my standby for nights when I wanted comfort without an hour in the kitchen. The texture is creamy but light, the basil punchy and aromatic, and the overall balance leans more savory than heavy.

What I love most about this version is how forgiving it is. The white sauce base is simple—butter, flour, milk—transforms into a smooth cradle for pesto with just a little whisking and attention. It’s the sort of dish that invites improvisation: a handful of spinach stirred through at the end, grilled chicken added for protein, or toasted pine nuts for crunch. Family and friends often ask for seconds, and I adore watching people clear their plates and then trade tips about what mix-ins worked best. This recipe is small-restaurant delicious but designed for a home cook’s pace.

Ingredients

• Unsalted butter (1/4 cup): Start with good-quality butter so the flavor is clean and rich; unsalted lets you control the seasoning precisely.
• All-purpose flour (1/4 cup): Acts as a thickening agent for the white sauce; whisk it into the melted butter to cook off the raw taste before adding milk.
• Whole milk (2 cups): Provides creaminess without heavy cream; for a silkier mouthfeel use full-fat milk, or substitute half-and-half for extra richness.
• Fine sea salt (1/2 to 1 teaspoon): Season to taste—start low and adjust after adding the pesto since pesto often contains salt and cheese.
• Prepared basil pesto (1/2 to 3/4 cup): Choose a high-quality jarred pesto or homemade basil pesto for brighter flavor; adjust between 1/2 and 3/4 cup to taste.
• Dried pasta (12 ounces): Use your favorite shape—penne, fusilli, or linguine all work. Check package timing and cook to al dente for the best bite.
• Reserved pasta water (optional): A splash of starchy pasta water thins and binds the sauce, improving texture and sheen without watering down the flavor.

Instructions

Cook the pasta: Bring a large pot of water to a vigorous boil and salt it generously—about 1 tablespoon per 4 quarts of water. Add 12 ounces of dried pasta and cook according to the package for al dente, usually 8 to 11 minutes. Before draining, ladle out 1/2 to 1 cup of pasta water and set aside for adjusting sauce consistency. Make the roux: While pasta cooks, melt 1/4 cup (4 tablespoons) unsalted butter in a medium saucepan over medium heat. Once foaming subsides, whisk in 1/4 cup all-purpose flour to form a paste. Cook, stirring constantly, for about 2 minutes—this removes raw flour flavor and helps develop a smooth texture. Add the milk: Gradually pour in 2 cups whole milk while whisking to prevent lumps. Increase heat to medium-high and stir frequently until the mixture thickens and coats the back of a spoon, roughly 4 to 6 minutes. Lower heat if it begins to bubble too vigorously to avoid scorching. Season the base: Season the white sauce with 1/2 to 1 teaspoon fine sea salt, tasting carefully because the pesto will add more salt and cheese. If the sauce seems too thin, simmer a minute longer; if too thick, whisk in a tablespoon of reserved pasta water or milk. Incorporate the pesto: Remove the saucepan from heat and stir in 1/2 to 3/4 cup prepared basil pesto until fully combined and the sauce turns a lovely pale green. Mixing off the heat preserves the fresh basil aroma and keeps the sauce from separating. Toss with pasta and finish: Return the drained pasta to its cooking pot, pour the creamy pesto sauce over it, and toss vigorously until every piece is coated. Adjust texture with reserved pasta water, a tablespoon at a time, until the sauce clings without pooling. Serve immediately.

Storage Tips

Cool leftover pasta to room temperature within two hours and transfer to an airtight container. Refrigerate for up to 3 days; when reheating, warm gently on the stovetop over low heat with 1 to 2 tablespoons of milk to loosen the sauce and restore creaminess. Avoid microwaving at high power which can separate oils. For longer storage, freeze only the sauce in portioned freezer bags for up to 2 months; thaw overnight in the refrigerator and reheat slowly, whisking to bring back a smooth consistency.

Ingredient Substitutions

If you need a dairy-free version, replace butter with olive oil and use an unsweetened plant milk such as oat milk; finish with a dairy-free pesto. For gluten-free needs, use a gluten-free all-purpose flour to make the roux or substitute a cornstarch slurry (1 tablespoon cornstarch whisked into 2 tablespoons cold water) added to warmed milk to thicken. Swap prepared pesto with sun-dried tomato pesto for a richer, tangier profile, or mix in arugula pesto for peppery notes. Adjust salt cautiously because alternatives can be saltier or milder.

Serving Suggestions

Serve this pasta with a crisp green salad and a bright vinaigrette to cut through the richness. For a heartier meal, top with grilled chicken, sautéed shrimp, or crispy pancetta. Garnish with toasted pine nuts or sliced cherry tomatoes for color and texture contrast, and finish with a sprinkle of grated Parmesan or Pecorino if you enjoy more savory depth. Pair with a light, chilled white wine or sparkling water with lemon for a refreshing balance.

Cultural Background

While this creamy pesto combination is more Italian-American than strictly traditional, it draws on classic Italian elements: a béchamel-style white sauce and basil-forward pesto from Liguria. In Italy, pesto typically appears with simple pasta and a drizzle of good olive oil; combining it into a creamy sauce reflects a modern, comfort-food adaptation that blends northern Italian pesto tradition with universal cream-based sauces to create a familiar, crowd-pleasing dish.

Seasonal Adaptations

In spring and summer, stir in blanched asparagus tips, peas, or fresh cherry tomatoes for brightness. In autumn and winter, fold in roasted butternut squash or wilted kale for heartiness. If basil is at its peak, make fresh pesto and reduce salt slightly to let the herbaceous brightness come through. For festive occasions, top with toasted walnuts and a drizzle of aged balsamic to introduce warm, nutty accents.

Meal Prep Tips

To prep ahead, cook pasta to al dente and chill in a single layer on a tray before storing in the fridge to prevent clumping. Keep the sauce in a separate container and combine just before reheating. Portion into individual airtight containers for grab-and-go lunches, adding a splash of milk before reheating to refresh the texture. Use BPA-free containers or glass jars to keep flavors clean and easy reheating on the stove or microwave.

Making this pasta is a small act of comfort that welcomes conversation and leftovers alike. Whether you’re feeding a family or looking for quick, satisfying dinner, this recipe adapts and performs consistently. Give it a try tonight and personalize with your favorite add-ins—the core technique will carry you to success every time.