Pesto Pasta

Why You’ll Love This Recipe

This recipe is quick, easy, and full of fresh flavor. It requires minimal ingredients and comes together in under 30 minutes, making it perfect for busy days. The pesto sauce is versatile and can be customized to your taste, while the pasta provides a comforting base that pairs beautifully with the sauce.

Ingredients

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

12 oz pasta (spaghetti, penne, or fusilli)

2 cups fresh basil leaves

1/4 cup grated parmesan cheese

1/4 cup pine nuts (or walnuts)

1 clove garlic

1/3 cup olive oil

2 tablespoons lemon juice, optional

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

Directions

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
3. While the pasta cooks, prepare the pesto. In a food processor, combine basil, parmesan cheese, pine nuts, and garlic.
4. Pulse a few times, then slowly drizzle in olive oil while blending until smooth.
5. Add lemon juice, salt, and black pepper, and blend again until well combined.
6. Toss the cooked pasta with the pesto sauce, adding a little reserved pasta water to help coat the pasta evenly.
7. Adjust seasoning as needed and serve immediately.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Variations

Add grilled chicken, shrimp, or tofu for extra protein.

Include cherry tomatoes for a burst of sweetness.

Use different herbs like arugula or spinach for a unique twist.

Add a spoonful of cream for a richer sauce.

Sprinkle extra parmesan cheese on top before serving.

Storage/Reheating

Store leftover pesto pasta in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a pan over low heat or microwave in short intervals. Add a splash of water or olive oil to loosen the sauce if needed.

Freezing is not recommended, as the texture of the pesto may change.

FAQs

What pasta works best with pesto?

Penne, fusilli, and spaghetti all work well, as they hold the sauce nicely.

Can I use store-bought pesto?

Yes, store-bought pesto is a convenient alternative.

How do I keep pesto from turning brown?

Add lemon juice and minimize air exposure when storing.

Can I make it dairy-free?

Yes, use nutritional yeast instead of parmesan cheese.

What can I add for more flavor?

You can add garlic, chili flakes, or extra herbs.

Can I serve it cold?

Yes, pesto pasta can be enjoyed as a cold pasta salad.

How do I thin the sauce?

Add reserved pasta water or a bit of olive oil.

Can I freeze pesto?

Pesto can be frozen separately, but not ideal once mixed with pasta.

Is pesto pasta healthy?

It can be part of a balanced diet, especially when paired with vegetables or lean protein.

Can I make it ahead of time?

It’s best fresh, but you can prepare the pesto in advance and cook pasta when ready.

Conclusion

Pesto pasta is a simple yet flavorful dish that brings together fresh ingredients in a quick and satisfying way. With its versatility and vibrant taste, it’s a go-to recipe for both everyday meals and special occasions.

Pesto Pasta

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Pesto pasta is a fresh and vibrant dish made with tender pasta and a rich, herb-packed pesto sauce. It’s quick, flavorful, and perfect for an easy yet satisfying meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 oz pasta (spaghetti, penne, or fusilli)
• 2 cups fresh basil leaves
• 1/4 cup grated parmesan cheese
• 1/4 cup pine nuts (or walnuts)
• 1 clove garlic
• 1/3 cup olive oil
• 2 tablespoons lemon juice (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

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Instructions

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
3. While the pasta cooks, prepare the pesto by combining basil, parmesan cheese, pine nuts, and garlic in a food processor.
4. Pulse a few times, then slowly drizzle in olive oil while blending until smooth.
5. Add lemon juice, salt, and black pepper, and blend again until well combined.
6. Toss the cooked pasta with the pesto sauce, adding reserved pasta water as needed to coat evenly.
7. Adjust seasoning and serve immediately.

Notes

• Add grilled chicken, shrimp, or tofu for extra protein.
• Include cherry tomatoes for added freshness and sweetness.
• Use arugula or spinach instead of basil for variation.
• Store leftovers in the refrigerator for up to 3 days.
• Add a splash of water or olive oil when reheating to loosen the sauce.

Nutrition

• Serving Size: 1 plate
• Calories: 420 kcal
• Sugar: 3 g
• Sodium: 380 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 10 mg