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Creamy Pesto Pasta

the perfect side to bring to your next BBQ!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: American


  • 1 lb. box farfalle bow-tie pasta
  • 6 oz. jar basil pesto
  • ½ - 6 oz. jar sun-dried tomatoes roughly chopped
  • 3 cloves roasted garlic smashed
  • 12 oz. can evaporated milk
  • ½ teaspoon coarse salt
  • ¼ cup pasta water
  • ½ cup shredded parmesan
  • Cranks of black pepper


  • In a 5 quart pot, bring water to boil and boil pasta according to box. I always boil for the minimum amount listed for time range.
  • Strain pasta BUT keep ¼ cup of pasta water.
  • In the same pot, add in pesto, sundried tomatoes, garlic, evaporated milk, and salt and bring to a slow simmer, stirring constantly.
  • Add in pasta water and stir to combine, bring back to a slow simmer and then add in penne pasta and toss.
  • Turn off heat, top pasta with a few cranks of black pepper and add in parmesan cheese.
  • Toss gently to combine and then either serve warm or bring to room temperature and chill in refrigerator.
  • When serving cold, top with more black pepper and parmesan cheese if desired.
  • This pasta can be enjoyed warm or cold, but I like it cold for summer!