Start by bringing a large stockpot of salted water to a rolling boil over high heat. Once boiling, add your preferred pasta and cook according to the package instructions, about 8-10 minutes. Reserve a cup of pasta water, then drain the pasta and set it aside in the pot.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, sprinkle in 2 tablespoons of flour and whisk until combined—cook for about 2 minutes until it starts to bubble but does not brown.

Gradually pour in 1 cup of whole milk while whisking constantly to avoid lumps. Increase the heat to medium-high and continue whisking for about 3-5 minutes until the sauce thickens.

Stir in about ½ cup of your favorite pesto once the white sauce has thickened to your liking. Cook for another minute on low heat to meld the flavors.

Return the drained pasta to the pot and pour the creamy pesto sauce over it. Toss gently for about a minute to coat all the pasta evenly with the sauce.

Serve the 10-Minute Creamy Pesto Pasta immediately while it's hot, optionally garnishing with Parmesan cheese, fresh basil, or cracked black pepper.