Pesto Pasta

Not only does this recipe come together in no time, it is insanely tasty. Bright basil, vibrant lemon juice, the nuttiness of the pine nuts, and salty parmesan all blend together to make a truly mouthwatering dish. 🤤 Honestly, I love to make this whenever we have guests because it’s super simple but still quite impressive. You don’t have to spend all night in the kitchen, and you still get a meal that plates beautifully and tastes divine. The secret is reserving some of the pasta water to thin the sauce. The nice starchiness loosens up the sauce without making it watery. That’s how you coat every piece of pasta with a dreamy pesto sauce. 😋

Recipe Ingredients

How to Make Pesto Pasta

Make the Pasta

Cook the pasta in lightly salted water per package instructions until al dente. (Photo 1) Drain, set aside, and reserve a bit of the pasta water.

Make the Pesto Sauce

Saute – Heat olive oil in a large pan over medium. Add the chopped onion and sauté. Add minced garlic, and saute for another 5 minutes until the onion is translucent. Season – Add pepper flakes, if using, and sauté for another minute until fragrant. (Photo 2) Add Pesto – Reduce the heat to low and add the pesto to the pan, stirring well to combine. (Photos 3-4) Assemble -Add cooked pasta to the pan, tossing it to coat it with the pesto mixture. (Photos 5-6) Adjust – Add some reserved pasta cooking water for the desired consistency if the pasta seems dry. Season with salt and pepper to taste. Serve hot, top with grated Parmesan cheese.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can make pesto pasta a day or two ahead of time and store it in an airtight container in the fridge. Use care when reheating the stovetop since basil doesn’t like to get too hot. Keep your pan set to medium-low heat and remove the pasta as soon as it’s heated through. If you love freezer meals, try keeping some homemade pasta in the freezer and thawing it out the day you plan to make pesto pasta. It’s a fantastic way to save time!

Serving and Storage Instructions

Serve pesto pasta hot off the stove. Garnish it with fresh grated parmesan cheese and a fresh basil leaf or two. Keep leftovers in the fridge for 3-5 days. If you want to freeze this dish, just be sure to freeze the cooked pasta and the pesto separately since freezing them together can affect the dish’s texture.

What Goes With Pesto Pasta

If it’s a quick dinner you’re after, serve pesto pasta with an easy tossed salad and some crusty no-knead bread. If you’re serving up something elegant for friends, go all out with homemade garlic bread and stuffed zucchini on the side. Wine Pairing: Try this dish with a cool glass of Sauvignon Blanc to complement the herby pesto and lemon with fresh and herby notes. 🌿