Emma wouldn’t go near anything green on his plate until one hectic Tuesday, with barely anything in the fridge, I threw together this simple pesto pasta. To my surprise, he tried a forkful and kept going back for more, even asking for seconds. I’ve since made this dish countless times for family dinners and potlucks, and I’ve discovered that the secret to perfect pesto pasta isn’t pricey ingredients it’s nailing the ratios and cooking the pasta just right.
Why You'll Love This Pesto Pasta Recipe
From years of making this for Emma's friends and our neighborhood potlucks, I know exactly why this recipe works for everyone. It's one of those dishes that looks fancy but takes almost no effort. You can have dinner on the table in 15 minutes, which is great for those nights when you're running around like crazy and still want something that tastes homemade. The best part? Kids actually eat it. Emma went from refusing anything green to asking me to pack pesto pasta in his lunch box.
This recipe is also super forgiving and works with whatever you have on hand. If you add too much pesto, it's still good. If you add too little, just stir in more. Can't find pine nuts? Use walnuts. No fresh basil? The jar stuff works too. It's creamy without being heavy, packed with flavor without being too much, and it reheats really well so leftovers are never a problem.
Jump to:
- Why You'll Love This Pesto Pasta Recipe
- Ingredients For Pesto Pasta Recipe
- How To Make Pesto Pasta Step By Step
- Pesto Pasta Recipe Variations
- Equipment For Pesto Pasta Recipe
- Storing Your Pesto Pasta
- Smart Swaps for Your Pesto Pasta
- What to Serve With Pesto Pasta
- Top Tip
- How My Neighbor's Dish Became a Household Staple
- FAQ
- Your New Go-To Pasta Night!
- Related
- Pairing
- Pesto Pasta
Ingredients For Pesto Pasta Recipe
The Pasta Base:
- Your favorite pasta shape
- Fresh basil pesto
- Pasta water
- Good olive oil
- Fresh garlic
- Grated Parmesan cheese
Make It Special:
- Pine nuts or walnuts
- Cherry tomatoes
- Fresh mozzarella balls
- Extra basil leaves
- Lemon juice
- Black pepper
Optional Add-ins:
- Grilled chicken
- Sun-dried tomatoes
- Roasted vegetables
- Red pepper flakes
How To Make Pesto Pasta Step By Step
Get Started:
- Boil a big pot of salted water
- Cook pasta according to package directions
- Save a cup of pasta water before draining
- Keep pasta slightly underdone
Mix It Up:
- Put drained pasta in a large bowl
- Add a few spoonfuls of pesto
- Toss with wooden spoon
- Add pasta water bit by bit
Make It Creamy:
- Keep adding pasta water until it looks right
- Toss in grated Parmesan
- Add a drizzle of olive oil
- Season with salt and pepper
Finish Strong:
- Top with extra cheese
- Taste and adjust pesto amount
- Add any extras like tomatoes or nuts
- Serve right away while hot
Pesto Pasta Recipe Variations
Protein Power:
- Grilled chicken strips
- Crispy bacon bits
- Pan-seared shrimp
- Leftover rotisserie chicken
Veggie Boost:
- Cherry tomatoes
- Roasted bell peppers
- Sautéed mushrooms
- Fresh spinach leaves
Creamy Dreams:
- Fresh mozzarella balls
- Cream cheese dollops
- Heavy cream splash
- Ricotta cheese
Crunchy Extras:
- Toasted pine nuts
- Garlic bread crumbs
- Crushed red pepper
- Lemon zest
Equipment For Pesto Pasta Recipe
- Large pot for boiling pasta
- Colander for draining
- Big mixing bowl
- Wooden spoon
- Measuring cups
Storing Your Pesto Pasta
Fridge Storage (3-4 days):
- Cool completely before storing
- Keep in airtight container
- Add a splash of olive oil before storing
- Stir well before reheating
Reheating Tips:
- Microwave with a damp paper towel on top
- Add a bit of pasta water or milk
- Stovetop with low heat works too
- Don't overheat or it gets dry
Make-Ahead Tricks:
- Pasta water can be saved for later
- Cook pasta and store separately
- Mix with pesto just before serving
- Keep extra pesto in the fridge
Smart Swaps for Your Pesto Pasta
Pasta Options:
- Regular pasta → Gluten-free pasta
- Wheat pasta → Zucchini noodles
- Long pasta → Short pasta shapes
- Fresh pasta → Dried pasta
Pesto Swaps:
- Basil pesto → Spinach pesto
- Store-bought → Homemade
- Traditional → Sun-dried tomato pesto
- Regular → Dairy-free pesto
Cheese Changes:
- Parmesan → Nutritional yeast
- Fresh → Pre-grated
- Dairy → Vegan cheese
- Hard cheese → Soft cheese
Nut Alternatives:
- Pine nuts → Walnuts
- Nuts → Sunflower seeds
- Regular → Toasted nuts
- Whole → Chopped nuts
What to Serve With Pesto Pasta
From years of family dinners, I've learned that pesto pasta goes really well with simple sides that don't fight with all that basil flavor. Garlic bread is always a hit - I just buy the frozen kind and stick it in the oven while the pasta cooks. A simple Caesar salad or mixed greens with a light vinaigrette works great too, especially if you want something fresh and crunchy.
For protein, grilled chicken breast or pan-seared salmon turn this into a complete meal. Emma always asks for meatballs with his pesto pasta, which sounds weird but actually tastes really good together. If you want to keep it light, a Caprese salad with fresh tomatoes and mozzarella is great, or just put out some cherry tomatoes and cucumber slices for the kids to munch on.
Top Tip
- Emma and I discovered that adding a small splash of lemon juice right at the end makes the whole dish taste brighter and fresher. It cuts through the richness of the pesto and makes all the flavors pop. We figured this out by accident one night when I was making dinner and Emma was "helping" by squeezing lemons for fun.
- He accidentally got some in the pasta, and instead of being mad, I tasted it and couldn't believe how much better it was. Now we always finish our pesto pasta with fresh lemon juice - just a squeeze from half a lemon is enough. Emma calls it our "magic ingredient" and says it makes restaurant pesto pasta taste boring compared to ours.
- The acid from the lemon also helps keep the basil from turning brown if you have leftovers, which is a nice bonus. It's one of those simple tricks that makes such a big difference but most people never think to try it. Emma loves being the one to squeeze the lemon at the end - he says it's his special job.
How My Neighbor's Dish Became a Household Staple
My neighbor changed everything about how we make pesto pasta, and it happened completely by accident. I was rushing around one evening, trying to get dinner ready before Emma's soccer practice, when I realized I was out of pine nuts for my homemade pesto. My neighbor saw me looking frazzled in the driveway and offered to lend me some ingredients. Instead of pine nuts, she handed me a jar of sun-dried tomatoes and said, "Trust me, just chop these up and toss them in."
I was skeptical but desperate, so I chopped up those sun-dried tomatoes and stirred them into our regular pesto pasta. The result was great - the tomatoes added this sweet, tangy flavor that made the whole dish taste more complex and interesting. Emma, who usually just picks at his food, finished his entire plate and asked for seconds. My neighbor later told me she'd been making it that way for years but never thought to share the tip.
FAQ
Can you make pesto pasta ahead of time?
You can prep the components ahead, but it's best to mix everything together right before serving. Cook the pasta and store it separately, then toss with pesto when you're ready to eat. The pasta gets mushy if it sits too long in the sauce.
What pasta shapes work best with pesto?
Long pasta like linguine, spaghetti, or fettuccine works great because the pesto coats every strand. But short pasta like penne or rotini is good too - Emma likes it because it's easier to eat. Use whatever you have on hand.
How do you keep pesto pasta from being too oily?
Use pasta water to thin out the pesto instead of adding more oil. The starchy water helps bind everything together and makes it creamy without being greasy. Start with a little and add more until it looks right.
Can you freeze leftover pesto pasta?
I don't recommend freezing it - the texture gets weird and mushy when you thaw it out. It keeps in the fridge for about 3-4 days though. Emma likes eating it cold straight from the fridge for lunch sometimes.
Your New Go-To Pasta Night!
Now you've got all the tricks to make pesto pasta that actually tastes good - from saving that pasta water to my neighbor's sun-dried tomato secret. This recipe proves that the best weeknight dinners don't need to be complicated or take forever to make.
Want more quick dinner ideas? Try our Easy Butternut Squash Soup Recipe that's great for chilly nights and takes less than 30 minutes. Craving something different? Our Best BBQ Chicken Pizza Recipe is always a hit with kids and adults alike. For a fun appetizer or side, check out our Easy Potato Cheese Balls Recipe - Emma loves helping me roll these up!
Show off your pesto pasta creations by tagging We can’t wait to see how your family puts its own spin on the dish and to hear about the fun twists you’ve discovered in your kitchen.
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Related
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Pairing
These are my favorite dishes to serve with Pesto Pasta
Pesto Pasta
Equipment
- 1 Large pot (For boiling pasta)
- 1 Colander (To drain pasta)
- 1 Large mixing bowl (To toss pasta with pesto)
- 1 Wooden spoon (For stirring and tossing)
- 1 Measuring Cups (For pesto and pasta water)
Ingredients
- 12 oz Dried pasta - Any shape; linguine spaghetti, penne, etc.
- ½ cup Fresh basil pesto - Store-bought or homemade
- 2–4 tablespoon Reserved pasta water - Adds creaminess without extra oil
- 1 tablespoon Olive oil - Extra-virgin preferred
- 2 cloves Garlic - Minced
- ¼ cup Grated Parmesan cheese - Plus extra for serving
- 2 tablespoon Pine nuts or walnuts - Toasted if desired
- 1 cup Cherry tomatoes - Halved; optional
- 4 oz Fresh mozzarella balls - Halved; optional
- ½ lemon Lemon juice - Freshly squeezed; “magic ingredient”
- to taste — Black pepper - Freshly cracked
- to taste — Salt - For pasta water and seasoning
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add pasta and cook until just al dente, reserve ½ cup pasta water, then drain.
- Transfer pasta to a bowl and spoon in the pesto.
- Gradually stir in reserved pasta water and Parmesan until creamy.
- Plate the pasta, finish with lemon juice, toppings, and serve immediately.
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