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.

Course Side

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 605kcal

Author Imma

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.

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.

Nutrition