Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add 3/4 pound of pasta and cook according to package instructions, usually around 8-10 minutes, until al dente.

While the pasta cooks, melt 1/4 cup of butter in a medium saucepan over medium heat for about 2 minutes. Whisk in 1/4 cup flour until it bubbles, without turning brown.

Gradually pour in 2 cups of milk, stirring constantly to combine with the roux and prevent lumps. Cook for about 3-5 minutes until it thickens.

Remove from heat and stir in 1/2 to 3/4 cup of pesto.

After draining the pasta, return it to the pot and combine with the creamy pesto sauce, adding any proteins or vegetables if desired.

Spoon the creamy pesto pasta into warm bowls and serve immediately.