Pesto Pasta

Why You’ll Love This Recipe

Pesto Pasta is incredibly simple yet packed with flavor. The bright green pesto clings to every strand of pasta, offering a punch of garlic, Parmesan, and fresh basil in each bite. It’s perfect for busy weeknights, summer lunches, or elegant dinners. Plus, it can be customized with added veggies, proteins, or different types of pasta.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (spaghetti, penne, fusilli, or your favorite shape)
• Fresh basil leaves
• Garlic cloves
• Pine nuts or walnuts
• Parmesan cheese (grated)
• Olive oil
• Lemon juice (optional)
• Salt and pepper
• Reserved pasta water (to thin the sauce if needed)

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
2. While the pasta cooks, prepare the pesto by blending basil, garlic, nuts, Parmesan, salt, and pepper in a food processor.
3. With the processor running, slowly drizzle in olive oil until the mixture becomes smooth and creamy. Add lemon juice if using, for a bright finish.
4. Toss the hot, drained pasta with the pesto sauce in a large bowl.
5. Add a splash of reserved pasta water to help the pesto coat the pasta evenly.
6. Serve immediately, garnished with extra Parmesan or basil if desired.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Add Protein: Stir in grilled chicken, shrimp, or chickpeas for a more filling dish.
• Vegetable Boost: Add cherry tomatoes, spinach, roasted red peppers, or zucchini.
• Nut-Free Option: Use sunflower seeds or omit nuts entirely.
• Creamy Pesto: Mix in a splash of cream or a spoonful of ricotta for a creamier texture.
• Vegan Version: Use nutritional yeast instead of Parmesan and skip the cheese.
• Pesto Pasta Salad: Chill the pasta and toss with pesto for a quick cold salad.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet with a splash of water or olive oil.
Pesto pasta can also be enjoyed cold as a pasta salad. It’s not recommended for freezing as the basil can discolor and lose flavor.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto is a great shortcut. Just adjust seasoning as needed.

What pasta shape is best for pesto?

Short shapes like fusilli or penne are great for holding pesto in their ridges, but any type works well.

Can I use frozen basil?

Fresh basil is best, but frozen basil can be used in a pinch. Avoid dried basil.

What can I use instead of pine nuts?

Walnuts, almonds, or cashews work well as more affordable alternatives.

Is this dish served hot or cold?

Both! It’s delicious warm or chilled as a pasta salad.

Can I make this ahead of time?

Yes, it keeps well for a few days. Just toss with a bit of oil before serving to freshen it up.

How do I prevent the pesto from turning brown?

Add lemon juice and store in an airtight container with a thin layer of olive oil on top.

Can I make this gluten-free?

Absolutely. Just use your favorite gluten-free pasta.

What cheese works best?

Parmesan is classic, but Pecorino Romano or Grana Padano also work well.

Can I double the pesto for later use?

Yes, pesto freezes well. Store in an ice cube tray or small containers for future meals.

Conclusion

Pesto Pasta is a quick, easy, and flavor-packed recipe that’s as beautiful as it is delicious. Whether you make it from scratch or with store-bought pesto, it delivers fresh, herbaceous flavor in every bite. Perfect for any season, this is a versatile dish you’ll reach for again and again.

Pesto Pasta

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Pesto Pasta is a fresh and vibrant dish featuring al dente pasta tossed in a rich, herbaceous basil pesto. Quick to prepare and easy to customize, it’s perfect for weeknights or special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

1. 12 oz pasta (spaghetti, penne, fusilli, or preferred shape)
2. 2 cups fresh basil leaves
3. 2 garlic cloves
4. 1/4 cup pine nuts or walnuts
5. 1/2 cup grated Parmesan cheese
6. 1/3 cup olive oil
7. 1 tablespoon lemon juice (optional)
8. Salt and pepper to taste
9. 1/2 cup reserved pasta water (as needed)

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Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.

1. While the pasta cooks, prepare the pesto by blending basil, garlic, nuts, Parmesan, salt, and pepper in a food processor.
2. With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy. Add lemon juice if using.
3. In a large bowl, toss the hot, drained pasta with the prepared pesto.
4. Add a splash of reserved pasta water as needed to help the sauce evenly coat the pasta.
5. Serve immediately, garnished with extra Parmesan or basil if desired.

Notes

1. Use nutritional yeast instead of Parmesan for a vegan version.
2. Store leftover pesto in the fridge with a thin layer of olive oil on top.
3. Add proteins like chicken or chickpeas for a heartier meal.
4. Chill for a refreshing pesto pasta salad.
5. Do not freeze finished dish; pesto may discolor.

Nutrition

• Serving Size: 1 serving
• Calories: 430
• Sugar: 2g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 10mg