Pin This luxurious pappardelle with fresh basil cream sauce has become my signature dish for dinner parties where I want to impress without spending hours in the kitchen. The combination of wide, silky pasta ribbons with a velvety herb-infused sauce creates an elegant yet comforting meal that always earns rave reviews.
I first created this dish when my Italian neighbor gifted me an enormous bunch of homegrown basil. The intoxicating aroma filled my kitchen and inspired this creamy creation that has since become requested at every family gathering.
Ingredients
- 400 g pappardelle pasta: The wide ribbons are perfect for catching the creamy sauce. Look for egg pappardelle for the richest texture.
- Fresh basil leaves: The star ingredient that provides vibrant color and flavor. Always use fresh rather than dried for this sauce.
- Heavy cream: Creates the luxurious base for the sauce. Choose the highest quality you can find for best results.
- Parmesan cheese: Adds savory depth and helps thicken the sauce. Freshly grated works far better than pre-packaged.
- Pine nuts: Their buttery flavor and gentle crunch elevate the entire dish. Toast them carefully as they burn quickly.
- Garlic: Provides essential aromatic foundation. Use fresh cloves rather than pre-minced for cleaner flavor.
- Butter and olive oil: The combination creates perfect richness without heaviness. Use unsalted butter to control seasoning.
- Lemon zest: Optional but recommended for brightness that balances the cream. Use organic lemons if possible.
Instructions
- Boil the Pasta:
- Fill a large pot with water and add a generous tablespoon of salt. Bring to a rolling boil before adding your pappardelle. Cook according to package directions until al dente usually 7 to 9 minutes. Before draining remember to reserve half a cup of the starchy cooking water which will help bind your sauce to the pasta if needed.
- Toast the Pine Nuts:
- Place pine nuts in a completely dry skillet over medium heat. Watch them constantly and keep the pan moving to ensure even toasting. They will become fragrant and golden in about 2 to 3 minutes. Transfer immediately to a plate to prevent overcooking from residual heat.
- Blend the Basil Mixture:
- In your food processor or blender combine the fresh basil leaves garlic olive oil salt pepper and lemon zest if using. Pulse repeatedly until you achieve a fine chop but not a complete puree. You want small flecks of basil visible throughout your sauce for visual appeal and texture variation.
- Create the Sauce Base:
- Melt butter in a large skillet over medium heat until it begins to foam slightly. Add your basil mixture and cook for exactly one minute while stirring constantly. This brief cooking mellows the raw garlic flavor and releases the essential oils in the basil for maximum aroma.
- Add Cream and Cheese:
- Pour the heavy cream into the skillet with your basil mixture and allow it to come to a gentle simmer not a full boil. Reduce heat if needed to maintain this gentle bubble. Stir in the freshly grated Parmesan cheese until completely melted and the sauce begins to thicken slightly usually about 2 to 3 minutes.
- Combine Pasta and Sauce:
- Add your drained pappardelle directly to the skillet with the sauce. Using tongs gently lift and turn the pasta to ensure every strand gets evenly coated with the basil cream. If the sauce seems too thick add small splashes of the reserved pasta water until you reach your desired consistency.
- Serve and Garnish:
- Divide the pasta among warmed plates working quickly while the sauce is at its perfect consistency. Top each serving with a generous sprinkle of toasted pine nuts fresh basil leaves and additional Parmesan cheese if desired.
Pin The fresh basil is truly what makes this dish special. I grow several varieties in my garden each summer, and I've found that sweet Genovese basil works beautifully in this cream sauce. My daughter, who rarely gets excited about herbs, now helps me pick fresh basil specifically for this pasta, claiming it's the only way she'll eat anything green.
Make-Ahead Options
While this pasta shines when served immediately, you can prepare components ahead of time to streamline your cooking process. The basil mixture can be blended up to 24 hours in advance and stored in an airtight container with a thin layer of olive oil on top to prevent browning. The pine nuts can be toasted several days ahead and kept in a sealed container at room temperature. When you're ready to serve, simply cook the pasta and finish the sauce, which takes just minutes.
Seasonal Adaptations
Summer Version. When basil is abundant in summer gardens incorporate halved cherry tomatoes and sweet corn kernels into the sauce for a vibrant seasonal twist. Fall Variation. Add sautéed wild mushrooms and a pinch of nutmeg to create an earthier autumnal version that pairs beautifully with a glass of Chardonnay. Winter Comfort. Stir in roasted butternut squash cubes and crispy pancetta for a heartier cold weather adaptation that transforms this dish into a substantial meal.
Perfect Pairings
This elegant pasta deserves thoughtful accompaniments to create a complete dining experience. Serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the cream sauce. For wine, a crisp Pinot Grigio or unoaked Chardonnay complements without overwhelming the delicate basil flavor. Complete the meal with warm crusty bread for soaking up every last bit of the precious sauce.
Troubleshooting Tips
If your sauce breaks or appears curdled, lower the heat immediately and whisk in a tablespoon of cold cream to stabilize the emulsion. For sauce that's too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. If the basil darkens too much during cooking, try blanching the leaves for 5 seconds in boiling water before blending to preserve their vibrant color.
Pin This dish is best enjoyed immediately while the sauce is warm and creamy. A final drizzle of high-quality olive oil before serving adds an extra layer of richness and herbaceousness.
Recipe Q&A
- → How do I make the basil cream sauce smooth?
Blending the basil, garlic, olive oil, and spices before simmering with cream ensures a velvety sauce. Stir well for even consistency.
- → Can I use a different pasta shape?
Yes, fettuccine, tagliatelle, or linguine also work well, though pappardelle best highlights the creamy sauce’s texture.
- → Are there lighter alternatives to heavy cream?
Half-and-half or whole milk can be used for a lighter result, but the sauce will be less rich and creamy.
- → What can I add for extra flavor?
Try sautéed mushrooms, roasted cherry tomatoes, or lemon zest to brighten and deepen the flavors further.
- → How do I prevent the sauce from thickening too much?
Add reserved pasta water gradually to reach your desired sauce consistency before tossing with the pasta.
- → Can it be made ahead of time?
For ideal texture, prepare just before serving. The sauce can thicken on standing, so assemble last minute for best results.