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A rustic bowl of fusilli pesto pasta tossed in bright green basil pesto, topped with a sun-dried tomato cluster and fresh basil sprig, with a fork resting on the rim.

Pesto Pasta

A quick, creamy, and versatile pesto pasta that comes together in just 15 minutes. Perfect for busy weeknights, potlucks, or school lunches kids love it, and it reheats beautifully.
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: Best pesto pasta recipe, Chicken pesto pasta, Creamy pesto pasta, Pesto pasta healthy, Pesto pasta Ingredients, Pesto pasta near me, Pesto pasta recipe easy, Pesto pasta recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 550kcal
Cost: $12

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.
    Bird’s-eye view of a white skillet on an induction burner, bits of garlic and onion turning translucent as pesto is pressed and stirred across the pan by a wooden spatula, giving a glossy textured sauce.
  • Add pasta and cook until just al dente, reserve ½ cup pasta water, then drain.
    Top-down view of a white nonstick skillet on a black induction cooktop, filled with finely diced onions beginning to sizzle in olive oil against a clean marble countertop, tiny golden edges just forming.
  • Transfer pasta to a bowl and spoon in the pesto.
    Overhead of a handmade ceramic bowl filled with corkscrew fusilli coated in bright green basil pesto, topped with a generous mound of freshly grated Parmesan and a small basil sprig; a fork rests on the rim and a few stray pesto flecks dot the bowl’s edge, all set on a light, textured surface.
  • Gradually stir in reserved pasta water and Parmesan until creamy.
  • Plate the pasta, finish with lemon juice, toppings, and serve immediately.
    Overhead shot of a white pan on a marble surface, thick bright-green pesto sauce with diced garlic being stirred by a wooden spatula, hands visible gripping the spatula and pan handle.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 0.25recipe | Calories: 550kcal (28%) | Carbohydrates: 60g (20%) | Protein: 15g (30%) | Fat: 25g (38%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 20mg (7%) | Sodium: 500mg (22%) | Potassium: 200mg (6%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 1000IU (20%) | Vitamin C: 15mg (18%) | Calcium: 200mg (20%) | Iron: 2mg (11%)
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