Pesto Pasta
Pesto Pasta – Simple yet elegant pesto pasta boasts bold ingredients and flavors that are as beautiful as they taste. Get ready to make a quick pasta meal that will have everyone raving.
Not only does this recipe come together in no time, it is insanely tasty. Bright basil, vibrant lemon juice, the nuttiness of the pine nuts, and salty parmesan all blend together to make a truly mouthwatering dish. 🤤
Honestly, I love to make this whenever we have guests because it’s super simple but still quite impressive. You don’t have to spend all night in the kitchen, and you still get a meal that plates beautifully and tastes divine.
How to Keep Pesto Pasta Moist
Have you ever made pasta that turned out a little dry? Maybe you added some extra olive oil to remedy the situation, only to find your pasta tasted too oily. I made the same mistake, too, until I learned the secret to making pesto pasta that stays nice and moist.
The secret is reserving some of the pasta water to thin the sauce. The nice starchiness loosens up the sauce without making it watery. That’s how you coat every piece of pasta with a dreamy pesto sauce. 😋
Recipe Ingredients
- Pasta – I usually go with long noodles like spaghetti or linguine, but you can use literally any pasta you like! Penne pasta is incredible with pesto. Try saying penne pasta pesto pasta fast three times.🤣
- Pesto – You can use store-bought pesto or try my homemade pesto. Or blend fresh basil, garlic, pine nuts, Parmesan cheese, and just enough olive oil in a food processor. Adjust the quantities to your preference, and you’re good to go.
- Parmesan – You’ll want plenty of grated parm to top the pesto pasta when ready to serve this deliciousness!
- Seasonings – Sauteed onion and garlic contribute to this iconic pasta dish’s flavor, aroma, and texture. Keep it simple so the pesto sauce can shine! Then all you need is some S&P plus some red pepper flakes if you like a touch of heat. ❤️🔥
How to Make Pesto Pasta
Make the Pasta
- Cook the pasta in lightly salted water per package instructions until al dente. (Photo 1)
- Drain, set aside, and reserve a bit of the pasta water.
Make the Pesto Sauce
- Saute – Heat olive oil in a large pan over medium. Add the chopped onion and sauté. Add minced garlic, and saute for another 5 minutes until the onion is translucent.
- Season – Add pepper flakes, if using, and sauté for another minute until fragrant. (Photo 2)
- Add Pesto – Reduce the heat to low and add the pesto to the pan, stirring well to combine. (Photos 3-4)
- Assemble -Add cooked pasta to the pan, tossing it to coat it with the pesto mixture. (Photos 5-6)
- Adjust – Add some reserved pasta cooking water for the desired consistency if the pasta seems dry.
- Season with salt and pepper to taste.
- Serve hot, top with grated Parmesan cheese.
Recipe Variations
- Veggies. You can add vegetables like arugula, cherry tomatoes, spinach, or bell peppers. Sauté these with the onions for a flavorful touch.
- Nut swap. Out of pine nuts for your homemade pesto? Never fear. Use walnuts or almonds instead.
- Creamy. For a creamier pesto pasta, stir in a splash of cream or a dollop of ricotta cheese at the end.
- Add protein. Top your pasta with breaded chicken filets or grilled chicken tenders for a chicken pesto pasta recipe. Turkey, pork, salmon, and shrimp are also delicious.
- Herb swap. You can use spinach, cilantro, artichokes, sun-dried tomatoes, or kale for a flavor change on classic basil pesto.
Tips and Tricks
- Don’t forget to reserve some of the pasta water. And harvest it just before your pasta is done or when you drain it, so it’s nice and starchy. That salty, starchy water is just what you need to loosen up the pesto sauce a little if it seems too thick.
- Freshly grated cheese works best for homemade pesto and pasta topping flavors. It makes such a difference in this dish!
- If you add any delicate veggies to your pesto pasta, like spinach or arugula, add them just as your onion is turning translucent. They don’t need long to cook, and a super quick saute will do the job without making them overly wilty.
Make-Ahead Instructions
You can make pesto pasta a day or two ahead of time and store it in an airtight container in the fridge. Use care when reheating the stovetop since basil doesn’t like to get too hot. Keep your pan set to medium-low heat and remove the pasta as soon as it’s heated through.
If you love freezer meals, try keeping some homemade pasta in the freezer and thawing it out the day you plan to make pesto pasta. It’s a fantastic way to save time!
Serving and Storage Instructions
Serve pesto pasta hot off the stove. Garnish it with fresh grated parmesan cheese and a fresh basil leaf or two. Keep leftovers in the fridge for 3-5 days. If you want to freeze this dish, just be sure to freeze the cooked pasta and the pesto separately since freezing them together can affect the dish’s texture.
What Goes With Pesto Pasta
If it’s a quick dinner you’re after, serve pesto pasta with an easy tossed salad and some crusty no-knead bread. If you’re serving up something elegant for friends, go all out with homemade garlic bread and stuffed zucchini on the side.
Wine Pairing: Try this dish with a cool glass of Sauvignon Blanc to complement the herby pesto and lemon with fresh and herby notes. 🌿
More Delectable Recipes for Pasta Lovers
Pesto Pasta
Ingredients
- 1 16-ounce package pasta (spaghetti, linguini, fettuccine, penne, etc.)
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 1 teaspoon pepper flakes (optional)
- 2½-3 tablespoons pesto
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted water until al dente. Drain and set aside, reserving a bit of the pasta water.
- In a large pan, heat the olive oil over medium. Add the chopped onion and sauté. Add the minced garlic and saute for 3-5 minutes until the onion is translucent. Add pepper flakes (if using) and sauté for another minute until fragrant.
- Reduce the heat to low and add the pesto to the pan, stirring well to combine.
- Add the cooked pasta to the pan, tossing to coat with the pesto mixture. If the pasta seems dry, add a bit of reserved pasta water for the desired consistency.
- Season with salt and pepper to taste. Serve hot and top with freshly grated Parmesan cheese.
Tips & Notes:
- Don’t forget to reserve some of the pasta water. And harvest it just before your pasta is done or when you drain it, so it’s nice and starchy. That salty, starchy water is just what you need to loosen up the pesto sauce a little if it seems too thick.
- Freshly grated cheese works best for homemade pesto and pasta topping flavors. It makes such a difference in this dish!
- If you add any delicate veggies to your pesto pasta, like spinach or arugula, add them just as your onion is turning translucent. They don’t need long to cook, and a super quick saute will do the job without making them overly wilty.
- The recipe makes four servings as a main dish and six as a side.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
OMG. My favorite way to eat pasta. Thanks for such an easy recipe.
You’re welcome, Glen :)!