Pesto Pasta is incredibly delicious and easy to make! With just a few simple ingredients and under 20 minutes, you’ll have a restaurant-quality dish in no time.
The Quickest Pasta Dish Ever!
Pesto Pasta is not only delicious but also incredibly quick and easy to make. With just a few simple steps, you can have a restaurant-quality dish that tastes like it took hours to prepare.
Using a good quality pesto, whether packaged or homemade, is the key to achieving a rich, flavorful sauce that tastes like it came straight from an Italian restaurant. The pasta is cooked al dente and tossed in the pesto sauce along with reserved pasta cooking water to create a luscious and creamy consistency.
Plus, this recipe is easily customizable to your preferences. You can add in your favorite veggies or protein, or swap out the penne pasta for any other pasta shape you have on hand. The leftovers can also be easily reheated for a quick and satisfying meal throughout the week.
Let’s Talk Pesto
Let’s talk about pesto, the star of this two-ingredient recipe. To ensure your finished dish is bursting with flavor, it’s crucial to use a high-quality pesto.
You can of course make your own pesto, and if you choose that option, you’ve got to try my Pesto Recipe (it’s the best I’ve ever tried!).
BUT– if you’re looking to save some time (this dish is in our series of quick and simple recipes after all!), I recommend picking up a refrigerated, freshly-made basil pesto from your local grocery store. Look for it near the refrigerated fresh pasta and gourmet cheese. Personally, I love Rana’s® Basil Pesto but feel free to use your favorite brand.
Although fresh-made pesto can be pricey, it’s definitely worth it; a little goes a long way to add loads of flavor to many dishes. Plus, it lasts for a good amount of time in the refrigerator, so you can use it for multiple meals.
And don’t limit yourself to using pesto exclusively in pasta dishes! It’s a versatile ingredient that can add a pop of flavor to sandwiches, pizzas, soups, and so much more. Consider adding some leftover pesto to some of our favorite quick-and-easy dishes like:
- Pesto and Sausage meal made in foil packets
- Pesto Pizza made on naan (super quick!)
- Creamy Pesto Pasta with sun-dried tomatoes
- Pesto Chicken Tortellini easy 30-minute meal
- Pesto Rice with smoked sausage and sun-dried tomatoes
Now, For The Pasta
As a true Pesto Pasta aficionado, I’ve tried this dish with every pasta shape imaginable, and I can confidently say that nothing beats penne. The tube-shaped pasta perfectly captures the rich, creamy pesto sauce, creating an unbeatable flavor and texture combination that’s hard to resist.
That said, my second favorite is thin spaghetti. Although any pasta will work, using penne will truly up your pesto pasta game. Trust me, it’s worth it!
When it comes to choosing the pasta brand, I do believe that a little splurge is worth it. In my humble opinion, the name-brand pasta is much better than the store brand, and it can make a noticeable difference in the final taste and texture of the dish.
How To Make Pesto Pasta (Tips)
- Reserve some pasta water: One of the secrets to making great Italian pasta dishes (including this recipe) is adding in a bit of reserved pasta cooking water. It’s a simple yet essential step that makes all the difference in achieving the perfect texture and consistency of the sauce. By adding a small amount of starchy water to the pasta and pesto, you can create a creamy, silky texture that clings to the pasta, making it more flavorful and less oily. See “quick tip” box below.
- Toss the pesto and pasta in a separate bowl: It’s important to toss the pesto and pasta in a separate bowl rather than the pot you used to cook the pasta. The residual heat from the pot can brown the pesto and change its flavor, resulting in a bitter taste. Use a separate bowl to ensure the pesto stays fresh and vibrant.
- Customize the recipe: While this recipe is delicious as is, you can customize it to your tastes. Add some grilled chicken or shrimp for extra protein, or some cherry tomatoes and roasted vegetables for a pop of color and nutrients.
- Don’t forget to season the water with plenty of salt before adding in the pasta; otherwise, the entire recipe will taste under-seasoned. As a general rule of thumb, I add 1 teaspoon of salt per four cups of water.
Quick Tip
Do you struggle to remember to save some of the water before draining the pasta? I know I do! Here’s a trick: Place the colander in the sink with a mug or heat-safe measuring cup in the center. When you go to drain the pasta, you’ll see the mug and be reminded to pull out some water first!
Pesto Pasta FAQs
For this recipe, I add pesto to the hot pasta right after it’s cooked. The heat from the pasta helps the pesto sauce loosen up and coat it evenly.
You can also mix it into cold pasta for a pesto pasta salad!
Absolutely! For store-bought pesto, just scoop the desired amount into a large bowl—no extra prep needed. Easy peasy!
What Goes With Pesto Pasta
There are many options for what to serve alongside Pesto Pasta. Here are a few ideas:
- Garlic bread: This classic side dish pairs well with pesto pasta. Simply slice a baguette or Italian bread, brush it with garlic butter, and bake it in the oven until crispy and golden.
- A big salad: Try our Caprese Salad, Garden Salad, Italian Salad, Caesar Salad, or Olive Garden Salad.
- Roasted vegetables: Try our Roasted Broccoli, Roasted Asparagus, or Roasted Brussels Sprouts.
- Antipasti platter: Antipasti is the Italian version of a charcuterie board–a mix of cured meats, cheeses, olives, and marinated vegetables that can be served as an appetizer or a side dish. Be sure to add some Bruschetta to the platter!
Quick Tip
Are you confused about whether to use antipasto, antipasti, or antipasta when referring to Italian foods? Antipasto is singular and relates to one portion; antipasti is plural and relates to multiple portions. And antipasta is an incorrect word that really has no meaning.
More Quick Pasta Recipes:
- 50 BEST Budget-Friendly Pasta Recipes
- Buffalo Chicken Pasta with a Buffalo-Alfredo sauce
- Chicken Pasta with spinach and sun-dried tomatoes
- Healthy Pasta Bake with a sauce made from canned corn!
- Orecchiette, Sausage, and Broccoli Pasta with Parmesan
Pesto Pasta Recipe
Equipment
- Large pot
Ingredients
- 1 cup basil pesto packaged or homemade—see note 1
- 16 ounces penne pasta plus pasta cooking water
- Salt and pepper
- Fresh lemons optional but recommended
- Parmesan cheese optional but recommended
Instructions
- Bring a large pot of water to boil. Once boiling, add 1 tbsp salt. Cook pasta according to package directions for al dente. Before draining, scoop out and reserve about 1 cup of the pasta cooking water. Drain pasta, shake off excess water, but do not rinse under cold water.
- Meanwhile, prepare pesto if making homemade. Measure out 1 full cup and add to a large ceramic/glass bowl (do not return to the hot pot—the pesto could brown). Once pasta is cooked and drained, dump it on the pesto in the bowl. Drizzle on 1/2 cup pasta cooking water and use tongs to toss the pasta in the pesto. Continue to toss until the pasta is evenly coated. Add more pasta water if needed to make it cohesive and creamy.
- Season to taste with salt and pepper; serve immediately topped with Parmesan cheese. I like to get a block of Parmesan and grate it finely with a fine grater. Lots of lemon on top is also delicious! Enjoy!
Video
Recipe Notes
- But—if you’re looking to save some time, I recommend a refrigerated, freshly-made basil pesto from your grocery store. Look for it near the refrigerated fresh pasta and gourmet cheese. Rana’s® Basil Pesto is hands-down my fave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant wait to make this and your pesto recipe soon for me i love pesto and pasta sooooooooo much i never had pesto pasta before perfect for my after office meals love your recipes as always brightens up my day everyday after work
So excited for you to try! Thanks Ramya! 🙂