Jar pesto becomes silky and rich when stirred into cream over heat, turning any shape of pasta into a weeknight dinner that tastes like you tried. The cashews and nuts in this one make it thick enough to coat without needing butter or more fat.

Serves 2. 20 minutes, 15 at the stove.

About 870 calories a serving, 17 g protein, 69 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a rolling boil. Add 6 oz pasta and cook until one minute before the box says done, stirring now and then.10 min
2. While the pasta cooks, pour half cup heavy cream into a medium skillet and set it over medium heat until small bubbles form at the edge. Stir in 5 oz pesto just until combined, taste, and adjust salt if needed.3 min
3. Drain the pasta, reserving one cup of the cooking water. Add the pasta to the pesto cream and toss, adding a splash of cooking water if the sauce looks stiff. Cook together for one minute and plate at once.2 min

Note Swap in mascarpone or crème fraîche for the heavy cream if you have it. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Finish each plate with a small handful of arugula or a simple green salad on the side.