Angel Hair Pasta With Creamy Pesto

Name: Angel Hair Pasta With Creamy Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups fresh basil leaves; 1/4 cup walnuts; 2 cloves garlic; 1/2 cup olive oil; 1/2 cup heavy cream; Salt and pepper to taste; 12 oz angel hair pasta; Grated Parmesan cheese for serving; Optional cherry tomatoes for garnish

Highlighted under: Simple Daily Meals

When I first tried making Angel Hair Pasta with Creamy Pesto, I was amazed by how simple yet delicious it turned out. The silky strands of pasta paired with the rich, nutty flavor of homemade pesto brought a delightful twist to our family dinner. I love how quickly this dish comes together, allowing me to impress guests without spending all day in the kitchen. With just a handful of fresh ingredients, you can create a restaurant-worthy meal that everyone will adore.

Created by

Ruby Lawson

Last updated on 2026-02-24T02:41:36.284Z

Making the creamy pesto was a game changer for me. I blended fresh basil, garlic, and walnuts with olive oil, then added a touch of cream for that velvety finish. The secret is in the blending; don’t rush it! A longer blend yields a smoother texture that clings beautifully to the pasta.

During my cooking trials, I discovered that to balance the flavors, a squeeze of lemon juice elevates the dish and enhances the freshness of the basil. Always taste as you go to ensure your pesto reaches perfection!

Why You'll Love This Recipe
Fresh basil gives an aromatic burst of flavor.
Creamy texture envelops the pasta, making every bite delightful.
Quick and effortless, ideal for weeknight dinners or special occasions.

Crafting the Perfect Pesto

The key to a vibrant pesto lies in the freshness of the basil leaves. When selecting basil, choose leaves that are deep green and fragrant, avoiding any that appear wilted or discolored. This fresh basil creates the rich, aromatic base that makes the pesto stand out. Also, using raw walnuts adds a pleasant nuttiness without overpowering the other flavors; for a different twist, consider substituting pecans or pine nuts if they’re more to your taste or readily available.

When blending the pesto, it's important to pulse the ingredients just enough to achieve a coarse texture before adding olive oil. If you blend too long at first, you might create a paste that lacks the fresh taste and vibrant color. The ideal pesto has a slightly chunky consistency, allowing the individual flavors of basil and garlic to shine through. I also like to drizzle in the olive oil slowly while the processor is running, which helps to emulsify the pesto and achieve a creamy texture.

Cooking Angel Hair Perfectly

Angel hair pasta is delicate, requiring careful attention during cooking. Ensure the water comes to a rolling boil before adding the pasta; this prevents it from sticking together. Cook it for just 3-4 minutes, or until al dente, which maintains a slight bite. Remember to taste it a minute before the timer goes off to avoid overcooking. After draining, reserving some pasta water is crucial; this starchy liquid is a secret weapon for loosening your pesto if it becomes too thick.

A common mistake is not timing the pasta with the sauce. To ensure everything is hot when served, start the pesto while the pasta cooks. This way, they can be combined straight from the pot without waiting, keeping the dish fresh and warm. If you're preparing this for guests, I recommend plating it right away to showcase its vibrant colors and textures—serve it hot for the best experience!

Serve with Style

To elevate the presentation, consider tossing some halved cherry tomatoes into the pasta before serving. The burst of sweetness complements the creamy pesto beautifully and adds a splash of color. For an extra layer of flavor, a light drizzle of high-quality extra virgin olive oil just before serving can enhance the overall richness and freshness of the dish. Don’t be afraid to experiment; a sprinkle of red pepper flakes can add a nice kick if you enjoy a bit of heat.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of the reserved pasta water to the skillet for gentle warming without drying out the pasta. If planning to freeze, it’s best to freeze the pesto separately to preserve its vibrant color and taste, which can then be tossed with freshly cooked pasta when ready to enjoy again.

Ingredients

Gather the following ingredients before you start cooking:

Ingredients for Creamy Pesto

2 cups fresh basil leaves
1/4 cup walnuts
2 cloves garlic
1/2 cup olive oil
1/2 cup heavy cream
Salt and pepper to taste

For the Pasta

12 oz angel hair pasta
Grated Parmesan cheese for serving
Optional cherry tomatoes for garnish

Ensure all ingredients are fresh for the best flavor.

Instructions

Follow these steps to prepare the dish:

Cook the Pasta

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside, reserving a cup of pasta water.

Make the Pesto

In a food processor, combine basil, walnuts, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until well blended. Finally, add heavy cream, season with salt and pepper, and blend until smooth.

Combine Pasta and Pesto

In a large bowl, combine the drained pasta with the creamy pesto. If the mixture is too thick, add a bit of reserved pasta water until desired consistency is achieved.

Serve

Plate the pasta, sprinkle with grated Parmesan cheese, and garnish with cherry tomatoes if desired. Enjoy immediately!

Make sure to serve warm for the best experience!

Pro Tips

For added flavor, consider roasting the walnuts before blending them into the pesto. It enhances the nuttiness and brings an extra layer of depth to the dish.

Ingredient Substitutions

While this recipe highlights fresh basil, feel free to experiment with other herbs like spinach or arugula for a different flavor profile. Using spinach with a bit of basil helps maintain that vibrant green color while offering a milder taste. Additionally, if you’re avoiding dairy, substitute the heavy cream with a plant-based alternative like coconut cream or cashew cream, which adds a rich creaminess without compromising the overall taste.

If walnuts are a concern due to allergies, sunflower seeds or pumpkin seeds work well as substitutes in the pesto. Both seeds provide a different flavor and texture while keeping the recipe nut-free. Lastly, a sprinkle of nutritional yeast can add a cheesy flavor if you’re omitting Parmesan entirely.

Scaling the Recipe

Cooking for a crowd? This recipe is easily scalable. Simply increase the amount of pasta and ingredients in equal proportions. Each batch of pesto can accommodate about 12 ounces of pasta, so for every additional 12 ounces, just multiply the pesto ingredients. Keep in mind that you’ll need a larger food processor or blender to handle increased quantities effectively; if necessary, make the pesto in batches to ensure a smooth blend.

For greater convenience, consider prepping the pesto ahead of time. It can be stored in the refrigerator for up to a week in an airtight container, with a thin layer of olive oil on top to prevent browning. This way, you can cook the pasta fresh on the day you plan to serve it, giving you a flavorful yet manageable meal with minimal last-minute effort.

Questions About Recipes

→ Can I use store-bought pesto instead?

Absolutely! If you're short on time, store-bought pesto can be a great alternative.

→ Can I make this pasta in advance?

While it's best served fresh, you can prepare the pesto ahead of time and just cook the pasta when you're ready to eat.

→ What can I substitute for heavy cream?

You can use Greek yogurt or a non-dairy cream alternative if you prefer a lighter version.

→ Can I add protein to this dish?

Yes, grilled chicken or shrimp would pair wonderfully with the pesto pasta!