This authentic Pesto Pasta is bursting with flavor with my tips to make it silky and extra delicious. Ready in less than 15 minutes, it can be enjoyed hot or cold. Here I've used homemade pesto but you can also use store bought too.
Here are some of my simple tips to make the perfect Pesto Pasta, that is lusciously silky and delicious and makes you want more with each bite! Nothing beats a classic pesto pasta and if you love pesto as much as I do, then you're in for a treat. It's crazy easy to make in less than 15 minutes, perfect for a quick dinner when you don't have the time or energy to cook.
Now in my opinion, you can't beat homemade pesto, it tastes 1,000 times better than store-bought and here I share an authentic recipe that's super simple to put together. Having spent some time in Italy, Iet's just say I've tasted a lot of pesto...it's commonly used in many different dishes, especially pesto pasta of course. All you need are a food processor and 5 minutes! In saying that, you can still use store bought pesto for this recipe if you need an even quicker meal.
Either way, you will love it and can enjoy it hot or even cold as a pesto pasta salad. I actually love taking leftovers to the beach and picnics too. I'm personally a big fan of pesto and don't just love it with pasta, but also love it as a spread in sandwiches, panini and even on pizza. I've also shared a few variations with my Sicilian pesto and sun dried tomato pesto too.
Table of Contents
What makes this recipe special
- Quick & Easy: Ready in 15 minutes with easy steps anyone can follow
- Authentic Italian: Why use store bought when you can make authentic Italian pesto in 5 minutes!
- Crazy Delicious: Bursting with the flavors of fresh basil and all the yummy flavors together
- Versatile: Works with different pasta shapes and can be enjoyed hot or cold. You can also add other additions such as veggies, mozzarella balls, or extra protein like chickpeas or chicken
Ingredients and Substitutions
- Pasta, technically any pasta shape will work! Some personal favorites are always spaghetti, penne pasta, trofie and also bowtie pasta
- Fresh basil leaves are the star of the pesto sauce adding a beautiful color, aroma and flavor - fresh is always best
- Garlic cloves bring a bold taste, I don’t like to add too many but if you love garlic feel free to increase. If you prefer a milder flavor you can use roasted garlic
- Pine nuts are the traditional nut for making basil pesto. Toasting them first brings out their lovely nutty flavor. They are a little expensive so you can use walnuts and almonds if that's what you have
- Parmigiano reggiano (parmesan cheese) adds salty umami richness. For vegan pesto pasta, swap with vegan parmesan or nutritional yeast
- Fresh lemon juice brightens the flavors and balances the oil, you only need a small amount
- Extra virgin olive oil is essential for a smooth texture and taste. Use the best quality you can find
- Additions - this pesto pasta recipe is made the simple Italian way, but feel free to add some extra ingredients such as red pepper flakes, cherry tomatoes, spinach, mozzarella balls, chickpeas, grilled chicken breast or even shrimp
How to make Pesto Pasta
This recipe makes the perfect delicious dinner in 15 minutes. Whether you’re using store-bought pesto or making your own, follow my simple steps below (note quantities are listed in the recipe card below)
Step 1: If using store-bought pesto, skip to step 4. Lightly toast pine nuts in a pan over low heat until golden
Step 2: Add basil, garlic, parmesan cheese, lemon juice, olive oil, pine nuts, and salt and pepper to a blender
Step 3: Pulse until blended but still keep some texture
Step 4: Cook pasta in a pot of heavily salted water until al dente, following package instructions
Step 5: Reserve some pasta cooking water
Step 6: Drain pasta once cooked and transfer to a large bowl
Step 7: Add in 3 tablespoons of pesto and a good splash of the cooking water
Step 8: Toss gently with tongs. You can add more pasta water or a 4th spoon of pesto as needed. If using store-bought pesto you can add a squeeze of lemon juice to brighten it up. Enjoy!
Tips and Tricks
- Always reserve some pasta cooking water, this is a must! It clings the pesto sauce to your noodles and makes the perfect consistency
- Ensure to only pulse the pesto and don’t over-blend to keep some texture
- Toast the pine nuts lightly first for a deeper nutty flavor, make sure they don't burn
- If using store-bought pesto, you can add some lemon juice to brighten the flavors
- Only toss the cooked pasta with the pesto off the heat in a large dish, not the hot pasta pot. This keeps the silkiness, doesn't dry the pesto plus keeps the bright color
Storage Instructions
- Store leftovers in the fridge in an airtight bowl for up to 4 days. You can enjoy it cold or at room temperature
- To reheat, stir gently with a splash of water or drizzle of extra virgin olive oil to revive the silkiness
- I don't recommend freezing the pesto pasta, however you can freeze the pesto sauce to keep its bright flavors and color. Thaw before adding it to freshly cooked pasta
FAQs
Yes of course, store-bought pesto works too. I’d recommend buying a good quality brand with minimal extra ingredients and preservatives. Add a squeeze of lemon juice and extra parmesan cheese to boost the flavors
No, it's best not to heat pesto. This will dry the pesto out, and you will also lose the lovely freshness
Once the pasta is cooked, transfer to a bowl and add the pesto along with reserved pasta and toss quickly
Traditionally in Italy, its served as is however there are other additions you can add if you prefer, such as fresh or roasted veggies, mozzarella, chickpeas or grilled chicken breast to name a few
More Pesto Recipes
Looking for other pesto recipes? Try these:
More Quick Pasta Recipes
Here are some other quick and easy pasta recipes:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Pesto Pasta (Authentic Italian in 15 Minutes)
Video
Ingredients
- 6oz / 170g pasta - I've used spaghetti
- 3-4 tablespoons
basil pesto - homemade pesto or store-bought - Optional garnish - grated parmesan cheese and basil leaves
Homemade Pesto
- 1.5oz / 40g fresh basil leaves (~2 cups)
- 2 garlic cloves
- 2 tablespoons pine nuts
- ¼ cup parmesan cheese - grated
- ¼ lemon - juiced
- 4 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- If using store-bought pesto, skip to step 4To make homemade pesto, toast the pine nuts in a skillet over low heat for a few minutes until lightly toasted
- In a food processor or blender, add the basil leaves, garlic, parmesan cheese, lemon juice, olive oil, toasted pine nuts and a good pinch of salt and pepper
- Pulse so that the mixture is nicely blended, but make sure not to over blend as you still want some texture. *You can also make the pesto in a mortar and pestle - more detailed pesto recipe here
- Boil the pasta in a pot of heavily salted water until al dente (according to package instructions)
- Drain the cooked pasta and add to a large bowl, making sure to reserve some of the pasta cooking water
- Add a good splash of the cooking water to the bowl along with the pesto sauce (start with 3 tablespoons, especially if using store-bought pesto)Carefully toss the pasta with the pesto using tongs, try not to break the pasta up. You can add more pasta water slowly as needed to keep the pasta nice and silky, and add a 4th spoon of pesto if preferred
- Taste for seasoning, if using store-bought pesto you can add a squeeze of lemon juice to brighten the flavorsServe up your delicious silky Pesto Pasta with a sprinkle of grated parmesan cheese and enjoy!
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