Pesto Pasta
When you’re in the mood for something quick but still packed with flavor, pesto pasta is where it’s at. With just a handful of ingredients, the pesto really steals the show, coating tender spaghetti in all that herby goodness. It’s the perfect recipe for busy nights or when you want something that tastes impressive but doesn’t require a ton of effort. Plus, with a sprinkle of Parmesan, you’ve got yourself a simple, satisfying meal that’s great for sharing or just enjoying solo.
Pesto pasta is one of those dishes that’s just as perfect for a quick lunch as it is for a laid-back dinner. It’s super versatile—throw in some grilled chicken or shrimp if you want to make it a bit heartier. And if you’ve got time, homemade pesto (check out my easy kale pesto recipe here) takes it to the next level. It’s a great go-to when you’re short on time but still want something that tastes like you put in way more effort!
Why you’ll love this Pesto Pasta
Let’s Get Saucy with Pesto!
Yes, we’re talking pasta with pesto, but it’s all about letting that sauce shine. Pesto is the hero in this dish, clinging to the spaghetti like they’re meant to be together (which, let’s be honest, they are). It’s the kind of dish where the sauce does all the heavy lifting while you sit back and enjoy. A little olive oil, a sprinkle of Parmesan, and a twirl of spaghetti—perfection!
Ingredients Needed for Pesto Pasta
- Spaghetti: This long, slender pasta is a classic for pesto. It soaks up the sauce perfectly while still giving you that satisfying bite.
- Pesto: You can use my homemade Pesto recipe or store-bought. My Homemade pesto is unbeatable and made with kale and fresh basil. But store-bought works in a pinch and still brings the flavor!
- Parmesan Cheese: Adds a salty, savory finish to the pasta. The grated texture melts into the sauce, giving that extra bit of richness.
- Olive Oil (optional): If you want an even silkier texture, a drizzle of olive oil at the end enhances the richness of the dish.
- Salt & Pepper: Seasoning is key. Salt brings out the flavors, and a pinch of pepper adds a little bite.
How to make Pesto Pasta
**For more detailed instructions, please refer to the printable recipe card below.**
Cook spaghetti in salted boiling water until al dente.
Heat the pesto and reserved pasta water in a pan.
Add the drained spaghetti to the pan.
Toss the pasta with the sauce. Drizzle with olive oil, and season with salt and pepper before adding the Parmesan cheese.
Variations
- Add Protein: Toss in grilled chicken or shrimp for a more filling meal.
- Vegetarian Boost: Mix in roasted vegetables like zucchini, cherry tomatoes, or bell peppers for added texture and flavor.
- Spicy Kick: Sprinkle in some crushed red pepper flakes if you like a bit of heat with your pasta.
- Lemon Twist: Add a squeeze of fresh lemon juice to brighten up the flavors, especially if you’re using store-bought pesto.
Serving Suggestions
- Crusty Bread: Serve with warm, crusty bread to soak up the flavorful sauce. Give this recipe for Rustic Bread a go.
- With a Side Salad: A fresh, crisp green salad with a light vinaigrette complements the rich pasta perfectly.
- Add Garlic Bread: Because what’s pasta without garlic bread? Perfect for mopping up any leftover pesto on your plate. You could even try these Homemade Garlic Knots for a twist on the original.
- Top with Toasted Pine Nuts: For an extra crunch and a nod to the classic pesto ingredients, sprinkle some toasted pine nuts on top.
- Serve with a Protein: Grilled chicken, shrimp, or even a side of meatballs make this a more substantial meal.
Storage and Freezing
- How should I store Pesto Pasta?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to the pasta and warm it in a skillet over low heat.
- Can I freeze Pesto Pasta?
Yes, you can freeze pasta, but it might get a little soft when reheated. Just cook it al dente before freezing, and when reheating, add a bit of sauce or water to keep it from drying out. Fresh pasta will always have the best texture, though! You can freeze any leftover pesto separately. Store it in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge, and toss with fresh pasta when you’re ready to enjoy.
Don’t forget to pin this for later!
Tips & Tricks
- Reserve Pasta Water: Always save a bit of that starchy pasta water. It helps the pesto coat the spaghetti beautifully without drying out.
- Salt Your Pasta Water: The pasta water should taste like the sea! This helps season the spaghetti before it even meets the pesto.
- Don’t Overcook the Pasta: You want that perfect al dente bite, so be sure to keep an eye on the cooking time.
- Toss While Warm: Tossing the spaghetti with the pesto while it’s still warm allows the sauce to stick better and flavors to meld together.
- Fresh is Best: If you have access to fresh basil, try making your own pesto. It takes just a few minutes and tastes so much brighter and more vibrant than store-bought.
Recommended
More Pasta Favorites
FAQ
Pesto Pasta
Equipment
- Colander
- Measuring cups
- Wooden spoon or tongs
Ingredients
- 12 oz spaghetti
- ½ cup pesto homemade or store-bought
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil optional, for extra richness
- Salt and pepper to taste
Instructions
- Cook the spaghetti according to package instructions in salted boiling water until al dente. Drain, but reserve 1/4 cup of the pasta water.
- In a pan heat the pesto up with the spaghetti water. Add the drained spaghetti to the pan and tossing everything together to coat the spaghetti evenly.
- Drizzle with olive oil (optional) and season with salt and pepper.
- Serve hot, with Parmesan cheese sprinkled on top.
