Pesto Pasta
Make authentic Pesto Pasta with fresh basil, Parmesan, and olive oil. This easy Italian pasta recipe is creamy, customizable, and ready in 20 minutes. Try it warm or as a chilled pesto pasta salad.
Equipment
- Food processor or mortar & pestle for pesto if making homemade Pesto
Ingredients
Option 1 – For Homemade Pesto
- 2 cups fresh basil leaves packed
- ⅓ cup pine nuts or walnuts, almonds
- 2 garlic cloves
- ½ cup Parmigiano Reggiano grated
- ½ cup extra virgin olive oil
- Salt and fresh lemon juice to taste
Option 2 – Using Store-Bought Pesto
- ½ cup high-quality pesto store-bought, refrigerated is best
For the Pasta
- 200 g 7 oz pasta (spaghetti, trofie, penne, or fusilli)
- 2 teaspoon kosher salt for boiling water
- ¾ cup reserved pasta water
Optional Add-Ins
- Cherry tomatoes sautéed onion, or zucchini
- Cooked chicken or shrimp
- Mozzarella balls for extra creaminess
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente.
- Reserve ¾ cup pasta water, then drain with a colander.
Prepare the Pesto Base
- Place ½ cup store-bought pesto in a large mixing bowl (not a hot skillet).
- Add a splash of pasta water and stir gently with a wooden spoon until smooth and slightly creamy.
Toss the Pasta
- Transfer hot pasta to the bowl with pesto.
- Add more pasta water, a little at a time, until the sauce coats the pasta evenly and looks glossy.
Adjust and Serve
- Taste and season with salt, lemon juice, or extra grated Parmesan if needed.
- Garnish with fresh basil leaves or cherry tomatoes.
- Serve immediately or cool for a refreshing pesto pasta salad.
Nutrition
Serving: 2gCalories: 520kcalCarbohydrates: 55gProtein: 12gFat: 30gSodium: 390mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!