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Vibrantly flavorful, endlessly customizable, ready in a flash, and downright crave-worthy, this Pesto Pasta is the ultimate weeknight dinner hero. Whether you’re swirling classic basil pesto through perfectly al dente noodles or experimenting with sun-dried tomato or arugula pesto, this 20-minute recipe for pasta in any pesto sauce is as easy as it is delicious!
Hi, friends! If you’re craving an herb-studded, unapologetically flavorful pasta dish that’s as fast as it is flavorful, you’ve found it:
Table of Contents
About this pasta and pesto recipe
Imagine: twirling into a bowl of silky noodles tangling with a vibrant, garlicky, herbaceous pesto sauce that perfectly clings to every curve and crevice. Whether you’re tossing spaghetti in traditional basil pesto with pine nuts or stirring penne with zesty kale pesto sauce, this pasta recipe with pesto turns any pasta type and any variety of pesto sauce into a bowl of pure joy.
Best of all, this pasta in pesto sauce is as easy to make as it is irresistible to eat. You’ll just need a handful of pantry staples and less than 30 minutes to get this endlessly customizable glossy masterpiece on the dinner table.
Why you’ll love this recipe
- Flavor Town. Pesto sauce brings bold, zesty flavor, parmesan brings the savory cheese party, pine nuts lend crunch, fresh herbs provide an herbaceous touch, and al dente pasta acts as the perfect canvas.
- Effortlessly Easy. Seriously, it’s as simple as boil noodles, reserve some pasta water, toss, garnish, and devour.
- Endlessly Customizable. Use any pasta shape and any pesto sauce—think: basil, kale, arugula, sun-dried tomato, or even pistachio and mint! Toss in veggies, stir in leafy greens, or top with protein to create a meal that never goes out of style.
- All-Season, Family-Friendly Meal. Loved by both kids and adults alike, this pantry-based recipe is ideal all year round.
Ingredients list for pesto sauce pasta
Here’s what you’ll need for this pasta in pesto sauce:
- Pasta. Use your favorite shape—spaghetti, penne, fusilli, or farfalle all work beautifully. Short shapes with nooks and crannies will hold more sauce.
- Pesto Sauce. Use store-bought pesto for convenience or try homemade pesto for extra freshness. Go for basil pesto or sun-dried tomato if you’re looking for classics; but, any leafy/herb variation works great here, think: arugula with pine nuts or kale with almond pesto.
- Pasta Cooking Water. You’ll need to reserve some of the starchy pasta water—this helps the pesto cling to the pasta and creates a creamy, yet silky finish.
- Parmesan Cheese. Be sure to grab a block and grate it yourself for the best flavor and melty capabilities. Swap: Pecorino Romano or nutritional yeast.
- Kosher Salt and Ground Black Pepper. For overall flavor.
- Extra Virgin Olive Oil. A drizzle over the finished pasta lends rich flavor and enhances sheen.
- Fresh Herbs (optional). A generous sprinkle of fresh herbs like basil, parsley, or chives brings fresh flavor.
- Toasted Pine Nuts (Optional). Lends salty crunch. Be sure to toast them to enhance their flavor. Swap: Toasted walnuts, almonds, or cashews.
- Lemon Juice (Optional). I like to serve the pasta with lemon wedges on the side for a little brightness to balance the rich pesto sauce.
Recipe variations
- Gluten-Free. Simply use gluten-free pasta to make this pesto pasta recipe.
- Creamy Twist. Stir in a little heavy cream to make things perfectly creamy.
- Veggie Add-Ins. Boost the flavor by stirring in fresh or roasted cherry tomatoes, grilled zucchini, sauteed mushrooms, or grilled corn kernels.
- Cheese Lover’s Delight. Dollop with burrata, ricotta cheese, or fresh mozzarella for the cheese lover in your family.
- Green Machine. Stir in baby arugula, spinach, edamame beans, asparagus or sweet peas for wholesome twist.
- Spice It Up. Garnish with chili oil or red pepper flakes for a spicy kick.
Chef expert tips for perfect results every time
- Salty As The Ocean. Be sure to generously salt your pasta water. This is your only opportunity to season the noodles from within.
- Reserve Plenty of Pasta Water. Before draining, scoop out a cup or more od the starchy water—this is basically liquid gold and it helps bind the pesto into a silky, emulsified sauce.
- Don’t Overcook and Don’t Rinse. Cook the noodles just until they’re al dente for the perfect bite. And, don’t rinse the pasta after draining, the starch helps the pesto beautifully cling.
- Toss Off‑Heat. When mixing the pesto sauce and the pasta, do so off of the heat to preserve the fresh flavor and vibrant color of the pesto. Too much heat will darken the pesto and dull the flavors.
- Add Water Little at a Time. While tossing, add the pasta water gradually to control the sauce’s consistency—aim for a glossy, silky coat rather than oily, watery mess.
- Finish with Flavor. A squeeze of lemon and A drizzle of EVOO, a squeeze of lemon, a dusting of parmesan, and a sprinkle of fresh herbs right before serving makes the flavors really sing and pop.
FAQS: frequently asked questions
Below you’ll find the most common questions and answers about making this recipe. But, if you have a question you’d like answered, please drop it in the comments section below!
What kind of pesto can I use with pasta?
You can use your favorite pesto flavor or experiment with new sauces and discover something new. Below are a few ideas to inspire:
- Classic Basil Pesto. This traditional pasta sauce is made with basil, pine nuts, garlic, Parmesan, and olive oil.
- Spinach or Kale Pesto. Great if you prefer a slightly earthier flavor. I recommend garnishing the pasta with lemon zest for brightness.
- Sun-Dried Tomato Pesto (aka Pesto Rosso). Bold, sweet, tangy in flavor with a reddish-orange hue, this sauce pairs wonderfully with sausage or grilled chicken.
- Arugula Pesto or Watercress Pesto. Peppery, bright, and vibrant in taste, this pesto tastes great with grilled shrimp.
- Nut-Free Pesto. for allergy-friendly pesto pasta, swap out the nuts for sunflower seeds or pumpkin seeds; or skip nuts altogether.
- Avocado Pesto. Ultra creamy, rich, and silky-smooth, this pesto sauce ideal for avocado lovers or anyone who’s dairy-free or vegan.
Can I use store-bought pesto?
You bet. Homemade sauces will give extra brightness and fresh flavor, but jarred pesto works fantastic in a pinch. Just make sure to use a good-quality brand with fresh ingredients only (no preservatives).
What pasta shape is best to use with pesto sauce?
Whatever noodle shape you love works great here. Short shape with crevices and crannies, like fusilli or penne, hold the peso sauce well, but spaghetti or linguine are also classic choices. And, non-traditional shapes, like gnocchi, couscous, and orzo pasta work beautifully too.
How do I keep the pesto bright green?
Unfortunately, pesto sauces are prone to oxidation, so be sure to use a fresh pesto sauce, toss the pasta with the pesto off the heat. And, serve immediately to preserve both color and freshness.
How much pesto should I use on pasta?
I recommend you start with 1 cup of pesto sauce per one-pound of pasta. Then simply add more pesto sauce or pasta water to taste.
Vibrant, ultra-flavorful, and perfectly adaptable to suit what you’ve got on hand in the pantry, this pasta and pesto recipe is the ultimate combination of sunshine-y flavors and comfort food. Whether you’re using up leftovers from a jar of pesto or whipping up a fresh batch, this pesto sauce pasta is a guaranteed crowd-pleaser. Give it a try and don’t forget to share your results below—I love to hear about your delicious creations! Until next time, friends, cheers!
Cheyanne
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More pesto and pasta recipes
Pesto Sauce Pasta
Equipment
- 1 Large Pot – for boiling pasta
- 1 Large Mixing Bowl – for tossing pasta with pesto sauce
Ingredients
- 1 pound Dried Pasta – any variety, from spaghetti to penne
- To taste Kosher Salt and Ground Black Pepper
- 1 cup Pesto Sauce – any flavor; store-bought or homemade (SEE NOTES)
- To taste Grated Parmesan Cheese
- To taste To Taste Pine Nuts – toasted
- For Serving Optional Extra Virgin Olive Oil, Fresh Basil, and Lemon Wedges
Instructions
- Boil Pasta: Bring a large pot of water to a rolling boil and then add enough salt to make the water as salty as the ocean. Add the dry pasta noodles to the boiling water and cook until ALMOST al dente.
- Reserve Pasta Water: Use a large glass measure to scoop out 1 cup of pasta water and set the water aside.
- Drain Pasta: Once the pasta is cooked to al dente, drain the cooked pasta in a colander. Then, transfer the warm pasta to a large mixing bowl.
- Toss Pasta with Pesto Sauce: Add the pesto sauce along with ¼ cup of the reserved cooking water to the bowl of pasta. Grab two spoons and toss well to emulsify the pesto and the pasta water into a creamy, silky sauce. Add more pasta water, 1 tablespoon at a time, as needed if the pasta seems dry.
- Garnish and Serve Pesto Sauce Pasta: Transfer the pasta in pesto sauce to a large serving bowl and drizzle with a little extra virgin olive oil, sprinkle grated cheese, toasted pine nuts, and fresh basil over the top.Serve immediately with lemon wedges on the side and enjoy.
Notes
- Pesto Sauce: Use homemade for the freshest flavor or store-bought for convenience. Any flavor pesto works great here.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
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