Creamy Pesto Pasta

Pasta shells in a yellow sauce with pepper, grated cheese, and a lemon slice on top.

5 from 1 vote

One-pot pasta is an easy way to get a homemade dinner on the table. This creamy pasta is flavored with fresh pesto sauce, peas, and cheese.

Prep Time5

Cook Time12

Total Time17

Course: Main Dish

Cuisine: Italian Inspired

Servings:

Calories: 406kcal

Author: Jacqueline Piper

Ingredients

1 teaspoon Olive oil
1 shallot large, or 2 small
3 cloves garlic
¼ teaspoon red pepper flakes
⅓ cup pepita pesto
8 oz. pasta I used medium shells
4 cups water
¼ teaspoon salt for cooking the pasta
⅔ cups peas thaw if using frozen
¼ cup cream
1 tablespoon lemon juice
¼ cup grated Parmesan cheese
salt and pepper to taste

US Customary - Metric

Instructions

Heat a large skillet or pot over medium heat. Add a drizzle of oil.
Sauté the shallot in oil over medium heat for a few minutes until they soften. Add the garlic and red pepper flakes and sauté another minute or so.
Add the pesto and briefly cook it before adding the water.
Bring the water to a boil and then add salt and the pasta. Cook for about 8 minutes for large pasta shells. Check your package for different shapes.
Add the peas in the last 2-3 minutes of cooking time.
Add the cream and the cheese and stir to heat it through.
Add the lemon juice. Taste the pasta and season as needed.
To serve garnish with more grated Parmesan cheese and fresh cracked black pepper.

Video

Notes

Use 3 1/2 - 4 cups of water, depending on how saucy or dry you want your pasta to be.

Change up the vegetables if you like. When adding frozen vegetables, either add more time to the cooking time or thaw the vegetables first. Frozen vegetables will stop the water from boiling for a few minutes but thawed vegetables stop it from boiling for less time.

Remember to stir the pasta often so it doesn't stick together while cooking.

Store leftovers in the fridge for 4-5 days. Reheat in a microwave or a skillet, adding a splash of water as needed.

Nutrition