Pesto pasta is a fresh, flavor-packed dish made with al dente penne, homemade basil pesto, and a touch of garlic and parmesan. It’s quick to whip up, full of bright, herby goodness, and perfect for tossing together on a busy night. All you need is a few simple ingredients and 15 minutes – yes, really!
This pesto pasta is fresh, flavorful, and ridiculously easy to throw together. The homemade basil pesto is rich with garlic, parmesan, and pine nuts, and it clings perfectly to every bite of penne. We’ve been making it since our basil started taking over the garden, and it’s still a favorite. Tossed, stirred, and devoured in minutes – this dish never lets us down.
Fresh basil has a way of sneaking into just about everything we make during the warmer months. Whether it’s tucked into a cheesy pasta or layered into something heartier, the flavor is always a hit around our table. When the mood calls for something extra cozy, we’ll go for our 20-Minute Cheesy Pesto Pasta – it’s like this dish’s rich, melty cousin. Or if we’re feeling that casual backyard dinner vibe, a slice of Pesto Pepperoni and Sausage Grilled Pizza totally hits the spot. And if you haven’t tried our Creamy Chicken Pesto Lasagna, you’re seriously missing out!
Ingredients for Pesto Pasta
This pesto pasta is proof that simple really can be spectacular. Just grab a few fresh staples, give them a whirl in the food processor, and boom – pasta night perfection.
- Penne Pasta: The perfect pasta shape to catch all that gorgeous pesto sauce in every nook and cranny. Spaghetti or rotini work well too!
- Pine Nuts: Lightly toasted for that buttery, nutty flavor that makes pesto sing. If you don’t have these in the pantry, walnuts or almonds are a good backup.
- Garlic: Adds a bold, savory depth to the pesto. We’re using fresh cloves for that extra zing!
- Sweet Basil: The star of the show. Use fresh basil leaves, packed tightly for the best flavor. No dried stuff here!
- Olive Oil: Helps everything blend smoothly and adds that classic richness. Stick with extra virgin for the best taste.
- Parmesan Cheese: Freshly grated is best – trust us. Adds saltiness and a creamy texture to the pesto.
- Sea Salt and Fresh Black Pepper: Just a pinch or two to bring everything into balance.
The measurements needed for each ingredient can be found in the recipe card at the end of the post.
How to Make Pesto Pasta
This dish is so simple, you might just memorize it after the first time. We’re talking pasta in the pot, pesto in the blender, and everything tossed together into one gloriously green, flavor-packed bowl. Here’s how it’s done:
- Boil the pasta: Fill a large pot with water, add a few pinches of salt, and bring it to a rolling boil. Add the penne pasta and cook until al dente – tender with a slight bite.
- PRO TIP: Don’t overcook it! The pasta keeps cooking a bit after draining, so stop just shy of perfect.
- Toast the pine nuts: While the pasta cooks, heat a small skillet over medium heat and add the pine nuts. Toss them occasionally until they’re golden and fragrant. Set aside to cool slightly.
- Heads up: Watch closely – they can go from golden to scorched in a blink!
- Make the pesto: In a food processor or blender, combine the toasted pine nuts, garlic, and sweet basil. Pulse until everything breaks down into a chunky paste. While blending, slowly drizzle in the olive oil until smooth and creamy.
- Stir in the good stuff: Scoop the pesto into a bowl and stir in the grated parmesan cheese, sea salt, and black pepper to taste. Adjust seasoning if needed (go ahead, sneak a spoonful!).
- Toss it all together: Drain the pasta and pour it into a large bowl (not in the hot pot – pesto and too much heat don’t mix!). Add the pesto and toss until the pasta is completely coated in that glorious green sauce.
- Serve and enjoy: Top with a little extra parmesan, maybe a few cherry tomatoes or vegetables if you’re feeling fancy, and serve immediately.
And if you don’t end up memorizing it after one go, no worries – the full steps are waiting for you in the recipe card at the end of the post!
Now Watch How This Pesto Pasta is Made…
Can I Use Store-Bought Pesto Instead of Homemade?
Absolutely! Store-bought pesto works just fine if you’re short on time. Just look for one made with real olive oil, fresh basil, and parmesan – bonus points if it’s kept in the refrigerator section. You might want to add a squeeze of lemon juice or a pinch of salt to brighten it up.
What Vegetables Go Well with Pesto Pasta?
Tons! Cherry tomatoes, zucchini, roasted red peppers, or even sautéed spinach are all great additions. They bring in a pop of color and extra flavor, especially if you’re skipping any protein. Just toss them in when you mix the pesto and pasta together.
Can I Add Protein to this Dish?
Definitely. Cooked chicken breast, grilled shrimp, or even grilled flank steak all pair beautifully with pesto pasta. You can stir the protein in at the end, or serve it right on top for a little extra wow factor.
What’s the Best Way to Serve Pesto Pasta as a Side Dish?
Keep it simple! Serve it alongside grilled meats, a fresh salad, or roasted vegetables. It plays nicely with most main dishes and adds a burst of flavor without overpowering the plate.
Storing and Freezing Pesto Pasta
Pesto pasta holds up beautifully in the fridge for up to 5 days. Just let it cool first, then store it in an airtight container. It’s perfect for quick lunches or an easy leftover dinner that tastes just as good the next day.
If you want to freeze it, the best move is to freeze the pesto on its own. Spoon it into an airtight container or ice cube tray, then transfer to a freezer-safe bag once solid – it’ll last up to 12 months. You can freeze the pasta too, but for the best texture, slightly undercook it before freezing.
To reheat, add a splash of pasta water, olive oil, or even a little lemon juice to freshen things up. Warm it gently in a skillet over medium-low heat or microwave in short bursts, stirring in between to keep the sauce nice and smooth.
This recipe is so quick already, but the pesto can definitely be made ahead and stored in the fridge. That way, dinner’s just a pot of boiling water away!
If you need a quick and easy weeknight meal, this 15 minute pesto pasta is one of my go-to’s. It is light and bright, and who doesn’t love pasta?
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Description
This 15 minute pesto pasta is one of our all time favorite dinners, especially during summer to use up all of that basil!
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Heat a large pot of water over high heat, adding a few pinches of salt to season the pasta as it cooks. (If you’re unsure how much taste the water. It should taste slightly salty) Once the water begins to boil add the pasta.
8 oz Penne Pasta
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Turn the heat down to medium high and continue to cook until al dente (cooked through, not soggy, but a slight bite to it.)
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Meanwhile, heat a small skillet to medium heat and add the pine nuts. Cook until toasted and golden on all side, giving the pan a little toss every now and again to help the nuts to toast evenly. You should be able to start smelling the nutty aroma. Remove from the heat and allow to cool slightly.
2 Tablespoons Pine Nuts
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Add the pine nuts, garlic, and fresh basil to a blender or food processor.
2 Cloves Garlic, 1 Cup Sweet Basil
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Process until as smooth as possible.
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While the blender/processor is running drizzle in the olive oil, processor another 10-20 seconds and place in a bowl.
1/4 Cup Olive Oil
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Stir in the parmesan cheese, salt and pepper. Set aside.
1/4 Cup Fresh, Sea Salt and Fresh Black Pepper
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Once the pasta is done, drain and place in a large bowl. Add the pesto and toss until the pasta is evenly coated.
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Top with a sprinkle of fresh parmesan.
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Serve immediately.
Cover left overs and store in the refrigerator for up to 5 days.
Calories: 393kcal
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