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Pesto Pasta Recipe

This pesto pasta recipe uses fresh basil, rich pesto sauce, and perfectly cooked pasta for a comforting meal you can make any night of the week.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4 Servings
Calories 520 kcal

Ingredients
  

  • For the Pasta
  • 12 oz favorite pasta
  • Salted water for boiling
  • For the Pesto Sauce
  • ½ cup pesto sauce
  • ¼ cup reserved pasta water more as needed
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Optional Add-Ins
  • ½ cup grated Parmesan cheese
  • ¼ cup pine nuts lightly toasted
  • Fresh basil for garnish
  • Grilled chicken shrimp, or roasted vegetables

Instructions
 

  • Bring a large pot of water to a boil. Generously salt it until it tastes like the sea.
  • Add pasta to the boiling, salted water and cook, stirring occasionally.
  • Focus on cooking until al dente—tender, but with a slight bite. Follow package instructions, usually 8–10 minutes.
  • Before draining, reserve 1 cup pasta water.
  • While the pasta cooks, add pesto sauce and extra virgin olive oil to a large bowl or skillet.
  • Add the drained pasta directly to the pesto mixture.
  • Pour in ¼ cup cooking water and toss gently until the sauce loosens and clings to the pasta.
  • Taste and adjust with salt and pepper.
  • Add more pasta water a tablespoon at a time if needed. The sauce should be glossy, not dry.
  • Top with Parmesan, pine nuts, and fresh basil.
  • I always sneak a bite here. Quality control, right?

Notes

  • Always reserve pasta water before draining to help loosen and emulsify the pesto sauce.
  • Add pesto off the heat to preserve the fresh basil flavor.
  • Do not rinse the pasta, as the starch helps the sauce cling.
  • Store bought pesto works well, but homemade pesto offers brighter flavor.
  • Pesto pasta is best served fresh but can be gently reheated with added moisture.
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