What goes well in pesto pasta?

Protein, like grilled chicken or shrimp, chickpeas, or roasted vegetables (carrots, broccoli, zucchini, corn, cherry tomatoes, or spinach) all go well in pesto pasta.

Can you put pesto straight into pasta?

Making pesto pasta is as simple as mixing pasta with the pesto sauce, but we add starchy pasta water to help the pesto sauce stick to the noodles and create a smooth and silky texture.

How do I jazz up pasta and pesto?

Top it with toasted pine nuts, grated parmesan, and fresh basil leaves, and serve with lemon wedges. Add a pinch of red pepper flakes for a little heat! You can enhance further with adding roasted veggies and grilled protein.

Easy Pesto Pasta Recipe with Fresh Basil

Name: Pesto Pasta Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: Italian
Ingredients: 1/2 -3/4 cup pesto; 8 ounces of pasta (spaghetti, linguine, penne, all good choices!); 1 tablespoon unsalted butter (totally optional!) or a splash of heavy cream; 1/2-1 cup hot pasta water; 2 medium garlic cloves (more or less depending on garlic size and your preference); 1/3 cup pine nuts (or use hemp seeds, walnuts, brazil nuts, macadamia nuts, or smoked almonds) I like using a combo of hemp seeds and pine nuts; 1/2 cup extra-virgin olive oil; 1/2 cup grated Parmesan cheese (or pecorino cheese for more depth, or vegan parmesan); 1 tablespoon fresh lemon juice; 1/2 teaspoon salt, more to taste; 1/4 teaspoon black pepper; 4 cups fresh basil leaves, packed about 3 ounces

Description

This quick pesto pasta recipe is bright, bold, and packed with flavor. Made with simple ingredients, this delicious weeknight meal is perfect for summer and ready in just 30 minutes! We recommend doubling the pasta recipe ( you won’t need to double the pesto) as leftovers are super tasty!

Ingredients

Units

1/2 –3/4 cup pesto
8 ounces of pasta (spaghetti, linguine, penne, all good choices!)
1 tablespoon unsalted butter (totally optional!) or a splash of heavy cream
1/2–1 cup hot pasta water

Homemade Pesto

2 medium garlic cloves (more or less depending on garlic size and your preference)
1/3 cup pine nuts (or use hemp seeds, walnuts, brazil nuts, macadamia nuts, or smoked almonds) I like using a combo of hemp seeds and pine nuts
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese (or pecorino cheese for more depth, or vegan parmesan)
1 tablespoon fresh lemon juice
1/2 teaspoon salt, more to taste
1/4 teaspoon black pepper
4 cups fresh basil leaves, packed about 3 ounces

Garnish with lemon zest or wedges, toasted nuts, grated parmesan, and fresh basil leaves.

Instructions

Whip up the pesto. In a food processor add garlic, nuts, and olive oil, pulse until garlic is broken down. Add parmesan, lemon juice, salt, pepper and basil leaves. Pulse it to make a textured sauce but not completely smooth.
Cook the pasta. Boil a large pot of salted water. Cook the pasta to al dente or according to package directions. Before you drain the pasta into a colander, save 1 cup of pasta water. No need to rinse the pasta.
Mix together. In a bowl (avoid using the hot pasta pot to mix pasta and pesto, the hot pan will turn the pesto dark) combine the cooked pasta with the optional butter, mix to melt. Add pesto sauce and 1/2 cup starchy pasta water toss to combine. Add more pasta water to the mixture if needed.
Serve with lemon wedges on the side, topped with toasted nuts, grated parmesan, and fresh basil leaves.

Notes

Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

Leftover Pesto: You can freeze it or store it in the fridge for 3 days (place in a jar and drizzle olive oil over the top, to prevent oxidation). Use it on grilled or roasted veggies or make our pesto pasta salad!

Pesto freezes beautifully. Take advantage of summer’s basil abundance and stock your freezer. It is the best to have a little jar of pesto magic tucked away for winter!

Vegan-adaptable. Use plant-based parmesan and skip the butter!

Veggie additions: roasted carrots, broccoli, cherry tomatoes, zucchini, corn, spinach.

Nutrition

Serving Size: 1 cup
Calories: 457
Sugar: 4.8 g
Sodium: 257.8 mg
Fat: 16.9 g
Saturated Fat: 3.2 g
Carbohydrates: 61 g
Fiber: 3.2 g
Protein: 14 g
Cholesterol: 0 mg