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Pesto Pasta
Pesto Pasta
Ingredients
- 16 ounces penne or other pasta
- 1 (6.7-ounce) jar Priano Alla Genovese pesto sauce
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/4 cup sour cream (optional)
- 1/4 cup grated Parmesan cheese (optional), plus more for serving
- 2 tablespoons reserved pasta water, plus more as needed
- Milk, as needed to thin the sauce
- Salt and black pepper, to taste
- 1 pound boneless, skinless chicken breast, diced (optional)
- 1 pint cherry or grape tomatoes (optional)
- Fresh mozzarella pearls or chopped mozzarella (optional)
Directions
- Cook the pasta according to the package directions. Before draining, reserve about 2 tablespoons of the pasta water, then drain the pasta.
- If using chicken, season it with salt and pepper. Cook it in a large skillet over medium-high heat until browned and cooked through, then transfer it to a plate.
- If using tomatoes, add them to the same skillet and cook until they burst or are nearly bursting. Gently pop any whole tomatoes, then transfer them to the plate with the chicken.
- Reduce the heat to medium. Add the pesto, butter, heavy cream, and sour cream, if using, to the skillet. Stir until smooth and warmed through.
- Stir in the reserved pasta water and Parmesan, if using. Add a splash of milk to thin the sauce, or add more butter, sour cream, or Parmesan to thicken it, until the sauce reaches the consistency you like.
- Return the chicken and tomatoes to the skillet and cook for another minute, stirring to coat them in the sauce.
- Pour the sauce over the drained pasta and toss until evenly coated. Fold in mozzarella pearls, if using, and serve with additional Parmesan.
Notes
- For the quickest version, cook and drain the pasta, then simply stir in the pesto sauce.
- The chicken, tomatoes, sour cream, Parmesan, and mozzarella are all optional; use whichever additions you have on hand.