Pasta with Creamy Pink Pesto Sauce

Every buttery noodle in that bowl is laced with a velvety-rich tomato sauce kicked up with pesto and cream. Perhaps even more spectacular is the fact that you need just 5 ingredients and about 20 minutes.

You think I'm kidding? I'm not - you can pull this dish together in just minutes (it really just depends how long it takes for your water to boil). While the pasta cooks, the 3-ingredient sauce comes together in a skillet. Tomato sauce + basil pesto + heavy cream. That's it, but damn, it's good.

The last step? Garnishes... I chose freshly grated parmesan cheese and chopped fresh parsley. You can also top the pasta with chunks of fresh mozzarella or a ball of burrata. As for fresh herbs, you can leave them out or use parsley, basil and/or oregano. A sprinkling of crushed red pepper flakes would be nice too.

Pasta with Creamy Pink Pesto Sauce

12 ounces pasta of choice, I used pappardelle (thick egg-based pasta ribbons)
1 1/2 cups tomato sauce, from a carton or can
2 tablespoons prepared basil pesto
1/2 cup heavy cream
Salt and freshly ground black pepper
Freshly grated fresh parmesan cheese for serving
Chopped fresh parsley or basil, optional

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, in a large saucepan, combine the tomato sauce and pesto. Whisk until blended an set the pan over medium heat. Bring to a simmer, reduce the heat to low and simmer for 5 minutes. Add the heavy cream and simmer for 1 minute. Season to taste with salt and pepper. Add the cooked pasta and toss to coat; cook for 1 minute to heat through.
Serve the pasta with grated parmesan cheese over top and garnish with parsley or basil (if using).
Serves 4