A quick and creamy pesto sauce coats tender pasta, accented by sun-dried tomatoes , marinated artichoke hearts , and Parmesan . This is a dish full of bold, layered flavors—herbaceous from the pesto, tangy from the tomatoes, and rich from the cheese and cream. Best served warm but equally delicious as leftovers.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Pasta
12 oz short pasta (penne, fusilli, or farfalle work best)
Salt for boiling water
For the Sauce & Mix-ins
1 tbsp olive oil
2 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and chopped
1 can artichoke hearts, quartered (drained if marinated)
¾ cup heavy cream (or coconut cream or cashew cream for dairy-free)
½ cup prepared basil pesto (store-bought or homemade)
¼ cup grated Parmesan or Pecorino Romano
¼ tsp crushed red pepper flakes (optional)
Black pepper, to taste
Juice of ½ lemon
Optional Garnish
Extra Parmesan
Fresh basil leaves
Toasted pine nuts or chopped walnuts
Cook the Pasta
1
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions.
Reserve ½ cup pasta water , then drain and set pasta aside.
Sauté Aromatics & Mix-ins
2
In a large skillet, heat 1 tbsp olive oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add sun-dried tomatoes and artichoke hearts , cooking for 2–3 minutes to warm through.
Make the Creamy Pesto Sauce
3
Reduce heat to low.
Stir in the heavy cream and bring to a gentle simmer.
Add pesto , stirring to combine into a smooth sauce.
Stir in Parmesan , crushed red pepper flakes (if using), and a squeeze of lemon juice .
Let simmer for 2 minutes to thicken slightly.
Combine with Pasta
4
Add drained pasta to the skillet and toss gently to coat.
If the sauce is too thick, add a splash or two of reserved pasta water until glossy and saucy.
Taste and adjust seasoning with black pepper or more Parmesan.
Serve
5
Divide pasta among bowls.
Top with extra Parmesan, fresh basil, and toasted nuts if desired.
Serve immediately with lemon wedges on the side.
Tips for Success
6
For best results, use a good-quality pesto or make your own with fresh basil, pine nuts, Parmesan, olive oil, and garlic.
Don’t skip the lemon juice —it brightens and balances the richness.
Pasta water is magic! It loosens the sauce and helps it cling beautifully.
Variations
7
Add sautéed mushrooms or spinach for more vegetables.
For protein, toss in grilled chicken , shrimp , or chickpeas .
Make it vegan with dairy-free pesto, cashew cream, and vegan Parmesan.
Suggested Pairings
8
Serve with: Arugula salad with lemon vinaigrette, garlic bread, or roasted broccoli
Drink: Crisp white wine (like Pinot Grigio or Vermentino), sparkling water with cucumber
Occasion: Easy dinner, vegetarian entrée, or potluck star
Ingredients For the Pasta
12 oz short pasta (penne, fusilli, or farfalle work best)
Salt for boiling water
For the Sauce & Mix-ins
1 tbsp olive oil
2 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and chopped
1 can artichoke hearts, quartered (drained if marinated)
¾ cup heavy cream (or coconut cream or cashew cream for dairy-free)
½ cup prepared basil pesto (store-bought or homemade)
¼ cup grated Parmesan or Pecorino Romano
¼ tsp crushed red pepper flakes (optional)
Black pepper, to taste
Juice of ½ lemon
Optional Garnish
Extra Parmesan
Fresh basil leaves
Toasted pine nuts or chopped walnuts
Directions Cook the Pasta
1
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions.
Reserve ½ cup pasta water , then drain and set pasta aside.
Sauté Aromatics & Mix-ins
2
In a large skillet, heat 1 tbsp olive oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add sun-dried tomatoes and artichoke hearts , cooking for 2–3 minutes to warm through.
Make the Creamy Pesto Sauce
3
Reduce heat to low.
Stir in the heavy cream and bring to a gentle simmer.
Add pesto , stirring to combine into a smooth sauce.
Stir in Parmesan , crushed red pepper flakes (if using), and a squeeze of lemon juice .
Let simmer for 2 minutes to thicken slightly.
Combine with Pasta
4
Add drained pasta to the skillet and toss gently to coat.
If the sauce is too thick, add a splash or two of reserved pasta water until glossy and saucy.
Taste and adjust seasoning with black pepper or more Parmesan.
Serve
5
Divide pasta among bowls.
Top with extra Parmesan, fresh basil, and toasted nuts if desired.
Serve immediately with lemon wedges on the side.
Tips for Success
6
For best results, use a good-quality pesto or make your own with fresh basil, pine nuts, Parmesan, olive oil, and garlic.
Don’t skip the lemon juice —it brightens and balances the richness.
Pasta water is magic! It loosens the sauce and helps it cling beautifully.
Variations
7
Add sautéed mushrooms or spinach for more vegetables.
For protein, toss in grilled chicken , shrimp , or chickpeas .
Make it vegan with dairy-free pesto, cashew cream, and vegan Parmesan.
Suggested Pairings
8
Serve with: Arugula salad with lemon vinaigrette, garlic bread, or roasted broccoli
Drink: Crisp white wine (like Pinot Grigio or Vermentino), sparkling water with cucumber
Occasion: Easy dinner, vegetarian entrée, or potluck star
Creamy Pesto Pasta with Sun-Dried Tomatoes & Artichokes
Visited 2 times, 1 visit(s) today
