This Creamy Pesto Bucatini is an easy under 30 minutes pasta dish!
Total Time: 25 mins Prep Time: 10 mins Cook Time: 15 mins
Creamy Pesto Bucatini
1 Pound Bucatini Pasta, or pasta of choice
1 Tablespoon Olive oil
¼ Cup Unsalted Butter
1 Shallot, diced
2 Garlic Cloves, minced
½ Teaspoon Kosher Salt
1 Teaspoon Black Pepper
1 Teaspoon Italian Seasoning
1 Cup Green Pesto (I used Filippo Berio Classic Pesto)
2 Cups Heavy Cream
¼ Cup Pasta Water
½ Cup Parmesan Cheese, fresh shredded
Red Pepper Flakes, to taste
1. Cook Bucatini Pasta according to packaging. I recommend boiling a 1/2 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt + 2 Tablespoons Olive Oil. Save some of the pasta water or broth that was used to boil the pasta.
2. In a large cooking pan on medium heat, add in Olive Oil and Butter. Once Butter is melted add in Shallots. Let Shallots cook for about 2-3 minutes, then add in Garlic and cook for another minute. Add in Salt, Black Pepper, Italian Seasoning and mix in well. Add in spices to your desired taste.
3. Add in Pesto and mix well. Simmer pesto for 2 minutes. Next, add in Heavy Cream, mix in well, and bring to a high simmer. Once Heavy Cream is at a high simmer, slightly turn down the heat so the sauce can be at a low simmer. Add in Pasta Water from cooked pasta and mix well. Let sauce simmer for about 5-7 minutes or until sauce thickens.
4. Turn off heat and let sauce rest for about 2-3 minutes to continue to thicken as it cools. Add in Parmesan Cheese and a small amount of Red Pepper Flakes, to taste. Mix in Bucatini Pasta with sauce and let rest for about 2-3 minutes so sauce can adhere to pasta.