Pesto Pasta Recipe
If there’s one classic that never disappoints, it’s Pesto Pasta. This vibrant Italian staple has everything I adore: tender noodles tangled in a glossy emerald sauce, bursting with fresh basil, creamy Parmesan, and just the right touch of garlic and toasted nuts. In less than half an hour, you can transport your tastebuds to the sun-drenched countryside of Liguria. Whether it’s a weeknight dinner, lunch with a friend, or your contribution to a potluck, this Pesto Pasta recipe is the hero you’ll turn to again and again.
Ingredients You’ll Need
The ingredient list for Pesto Pasta is blissfully short, but don’t underestimate how each component shines. Good quality and freshness matter more here than fancy techniques, and every element brings a burst of flavor or texture that makes the dish irresistible.
- Pasta (12 ounces): Choose spaghetti, linguine, or penne for the perfect base that hugs every bit of pesto.
- Fresh basil leaves (1 cup, packed): The star of the show, lending that fragrant, unmistakable green punch.
- Pine nuts or walnuts (1/3 cup): Toasted nuts give the sauce its creamy body and a subtle, earthy crunch.
- Garlic (2 cloves, minced): For a gentle kick and depth—mellowing as it blends into the pesto.
- Parmesan cheese (1/2 cup, freshly grated): Adds saltiness and flavor; always grate fresh if possible for the silkiest texture.
- Extra-virgin olive oil (1/2 cup): The liquid gold that pulls everything together and delivers a lush mouthfeel.
- Lemon juice (1 tablespoon): A squeeze brightens and lifts the whole dish with subtle acidity.
- Salt and black pepper (to taste): Essential for balancing and bringing out every flavor.
- Extra grated Parmesan and fresh basil (for garnish, optional): For a simple, pretty finish that hints at the flavors inside.
How to Make Pesto Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Drop in your chosen pasta—spaghetti, linguine, or penne all work beautifully—and cook according to the package directions until perfectly al dente. Right before draining, scoop out about 1/2 cup of the hot, starchy pasta water and set it aside; you’ll use this to help your pesto sauce cling silkily to the noodles. Drain the pasta and let it hang out while you prepare the sauce.
Step 2: Prepare the Pesto
While the pasta cooks, grab your food processor and add the fresh basil leaves, pine nuts (or walnuts), minced garlic, and freshly grated Parmesan cheese. Pulse until everything is finely chopped and well combined. This creates the foundation for a pesto that’s bold, punchy, and memorable.
Step 3: Blend with Olive Oil and Seasonings
With your processor running, slowly stream in the extra-virgin olive oil. Watch as the mixture transforms into a gorgeous, velvety sauce. Once smooth and creamy, add in the lemon juice for brightness, then season generously with salt and black pepper. Taste and tweak—pesto is all about personal preference!
Step 4: Toss Pasta with Pesto
Combine the warm drained pasta and pesto in a large mixing bowl. Toss gently but thoroughly, gradually adding a splash of the reserved pasta water at a time. This helps the pesto spread evenly and creates a glossy, restaurant-worthy coating on every strand or bite.
Step 5: Serve and Garnish
Transfer the finished Pesto Pasta to bowls or a serving platter. Sprinkle extra grated Parmesan and scatter torn basil leaves, if you like. Serve immediately and watch the green sauce glisten—there’s nothing quite like it!
How to Serve Pesto Pasta
Garnishes
The right garnish turns simple pasta into an eye-catching centerpiece. Sprinkle a shower of more Parmesan over the top—cheese lovers, don’t hold back. For a pop of color and fragrance, tuck in some fresh basil leaves. If you’re feeling extra fancy, try a handful of toasted pine nuts for added crunch.
Side Dishes
Pesto Pasta is a stellar main all by itself, but pairing it with crisp, garlicky bread is pure comfort. For something lighter, a simple arugula or mixed green salad with a lemony vinaigrette perfectly complements the richness of the pesto. Grilled vegetables are another excellent choice, soaking up any extra sauce on your plate.
Creative Ways to Present
For a fun twist, twirl individual nests of pasta onto plates using a carving fork—it makes every bowl feel a little luxurious. Mini servings in small cups or jars are adorable for parties. You can even toss in grilled chicken or shrimp for a heartier meal or add halved cherry tomatoes and roasted veggies for brilliant color and texture.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store Pesto Pasta in an airtight container in the refrigerator for up to 5 days. The flavors may deepen over time, making each subsequent bite just as satisfying, if not more so.
Freezing
Pesto itself freezes like a dream. To freeze, spoon extra pesto into ice cube trays, freeze until solid, then pop cubes into a zip-top bag for easy access. Freezing the tossed pasta is possible, but texture may change; for best results, freeze just the pesto and toss with fresh pasta when ready.
Reheating
Gently reheat leftover Pesto Pasta on the stove over low heat, adding a drizzle of olive oil or splash of water to loosen the sauce, stirring constantly. Microwaving works, too—cover loosely and heat in 30-second bursts, stirring in between to ensure the sauce stays creamy and doesn’t dry out.
FAQs
Can I use store-bought pesto instead of making it from scratch?
Absolutely! While homemade pesto offers unbeatable freshness, a good-quality store-bought pesto works beautifully for quicker prep. Just remember to taste and adjust seasoning, as some jarred versions can be saltier or less vibrant than fresh.
Is there a nut-free version of Pesto Pasta?
Yes! Simply swap the pine nuts or walnuts for sunflower seeds or pumpkin seeds, or omit entirely. The result is still delicious, with that signature basil and cheese flavor shining through.
Can I make this dish vegan?
You can easily make Pesto Pasta vegan by using a plant-based Parmesan-style cheese or nutritional yeast in the pesto. Check your pasta to ensure it’s egg-free, and proceed as usual for a completely dairy- and animal-free meal.
What’s the best pasta shape for pesto?
This recipe is wonderfully flexible—spaghetti and linguine are traditional favorites for clinging to the sauce, but short shapes like penne and fusilli scoop up the pesto just as well. Go with your preference or whatever’s in your pantry!
Can I add vegetables or protein to this pasta?
Definitely! For a heartier Pesto Pasta, toss in grilled chicken, shrimp, or sautéed tofu. Roasted cherry tomatoes, steamed peas, or grilled zucchini make colorful and tasty additions that play well with the herby pesto.
Final Thoughts
If you’re craving something quick, fresh, and delightfully satisfying, give Pesto Pasta a try. One bite delivers a whirlwind of vibrant herbs and cheesy goodness—you might just make it a regular in your kitchen. Don’t be surprised when friends and family start asking for seconds!
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Pesto Pasta Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delightful Pesto Pasta recipe combines al dente pasta with a vibrant homemade basil pesto sauce. It’s a quick and flavorful dish that is perfect for a busy weeknight or a relaxed weekend meal.
Ingredients
Pasta:
- 12 ounces pasta (such as spaghetti, linguine, or penne)
Pesto Sauce:
- 1 cup fresh basil leaves, packed
- 1/3 cup pine nuts or walnuts
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Garnish (optional):
- Extra grated Parmesan and fresh basil
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Make the Pesto: In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Add lemon juice, salt, and pepper.
- Combine and Serve: Toss the warm pasta with the pesto, adding reserved pasta water as needed. Serve garnished with extra Parmesan and basil.
Notes
- Store leftover pesto in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg
