This Easy Pasta Al Pesto Genovese (Pesto Pasta), ready in 15 minutes, combines fresh basil, pine nuts, garlic, and extra-virgin olive oil for a bright, flavorful dish. The secret is using pasta water to create a smooth, silky sauce that perfectly coats the pasta, making it a go-to weeknight meal.
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- 💖Why we love spaghetti with basil pesto:
- 🛒 Ingredients for spaghetti with pesto sauce:
- Equipment you need to make this simple pasta with pesto:
- 🍽️ How to make simple pasta al pesto?
- How to make silky and saucy pasta with pesto?
- Best pasta for pesto:
- How to cook pasta?
- What is the meaning of al pesto?
- What do Italians do with pesto?
- Is pesto vegan?
- What to serve with spaghetti with pesto recipe?
- 🫙 Leftover and Storing
- 📃 Substitutions & Variations
- ☑️ Lora's Tips for the best basil pasta:
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Basil Pesto Pasta Recipe (Pesto Genovese)
Pasta al pesto is a classic Italian dish that brings together the vibrant flavors of basil pesto with your favorite pasta. Whether you’re making pesto spaghetti, pesto tagliatelle, or even chicken pesto pasta, this recipe is incredibly versatile and can be tailored to your taste. Make this with my homemade pesto sauce...it's incredible! It's nonna's recipe, so it is a keeper!
The key to a perfect pasta al pesto lies in the quality of the ingredients. Using fresh basil, toasted pine nuts, and a good quality extra virgin olive oil in your basil pesto makes sure that every bite is bursting with flavor. With just 15 minutes and a few simple ingredients, you can make simple pesto that is even better than store-bought.
You can easily make the dish even better by adding sun-dried tomatoes, a sprinkle of red pepper flakes, or even incorporating some ground black pepper and grated Parmigiano Reggiano for extra depth. You have to use very good quality Parmigiano Reggiano for the best flavor.
What I love about this pesto pasta recipe is how quick and easy it is to prepare. You can have a delicious meal ready in under 20 minutes, making it ideal for busy weeknights. The pesto could be made ahead of time and can be whipped out when you're ready for a fast meal. Just boil the pasta water!
The combination of spaghetti with basil pesto and the richness of toasted pine nuts creates a dish that feels both comforting and is gourmet enough to even serve guests!
For a heartier meal, try making pesto chicken pasta by simply sautéing chicken over medium heat before mixing it with the pesto and pasta. Don’t forget to reserve some pasta water to help create a silky, cohesive sauce that clings perfectly to each strand of spaghetti.
Be sure to try out my Busiate with Pesto Trapanese and my Easy Homemade Tomato Sauce next.
💖Why we love spaghetti with basil pesto:
- Quick and easy: This pesto pasta recipe is ready in under 20 minutes, perfect for busy nights.
- Bursting with flavor: Fresh basil pesto adds a vibrant, aromatic kick to your pasta. There's nothing better than this fresh authentic Italian basil pesto for a quick and healthy meal.
- Customizable: You can easily swap in your favorite pasta or add chicken for a heartier meal.
- Exciting twist: You could toss on some chopped sun-dried tomatoes and red pepper flakes to bring extra depth and flavor.
- Creamy texture: Using reserved pasta water ensures a smooth, well-coated sauce.
Let's get onto one of my favorite simple Italian pasta recipes...
🛒 Ingredients for spaghetti with pesto sauce:
- Homemade pesto: I just recently shared my pesto recipe, and it is so easy to make! Feel free to use store-bought, if that's what you prefer.
- Pasta: For this recipe, I used spaghetti, but I also like to make penne or rigatoni.
- Sea salt: You'll need salt for the cooking water and any salt that you want to use to season the pasta with the pesto. If you salt the pasta water enough, you shouldn't need any extra salt. But feel free to season it, as you like.
- Pasta cooking water: While the pasta is cooking, you will carefully scoop out 1 cup of the starchy pasta water. You will use some to loosen up the pesto and help it combine with the pesto to make a smooth and glossy sauce. You start with just a little bit, and add more, only if it's needed.
- Parmigiano Reggiano: Serve with some grated Parmigiano or pecorino. Keep in mind that the cheese is salty, so you may not need too much salt.
Equipment you need to make this simple pasta with pesto:
- Large pot: A large pot will make sure the pasta has enough room to boil and cook evenly as it expands.
- Large bowl: You will need to mix the pasta with the pesto in a big enough bowl.
- Large spoon: Use a large spoon to mix the pasta.
- Large tong: A tong would be best to grasp the pasta and twirl it around in the pesto sauce.
🍽️ How to make simple pasta al pesto?
Here is how to make this pesto pasta (the full recipe is below!):
- Step 1: You can make the simple pesto while the pasta cooks. It's so easy to make! Gather up the ingredients and get the pasta water salted and boiling.
- Step 2: Make the quick pesto and set aside while you cook your pasta to al dente.
- Step 3: Strain the pasta, reserving some of the starchy pasta water, and add to a bowl. Add in the pesto sauce, cheeses, and stir to combine. Add in some of the pasta water to loosen the sauce. Check seasoning, add salt, if needed.
- Step 4: Serve immediately. If you like, grate on some Parmigiano Reggiano or a really good pecorino.
- Step 5: Serve and BUON APPETITO! Enjoy!
How to make silky and saucy pasta with pesto?
Pesto pasta is a quick and healthy meal. If you've ever made pasta with pesto sauce and ended up adding way too much olive oil to make it saucier, which ends up with greasy pesto pasta, you need this little secret.
The secret to making pasta with homemade pesto sauce not turn out dry, and not to add too much oil, is to reserve some of the starchy pasta cooking water.
If you are familiar with some of my other sauce recipes, like my homemade tomato sauce, lemon ricotta pasta, and my shrimp scampi.
Adding some of the starchy pasta cooking water creates a glossy sauce. You may not need to add any, but save some. The pasta water will thin out the pesto
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Best pasta for pesto:
Pesto can go with whichever is your favorite pasta. I really enjoy it with a short pasta, especially with trofie. Penne or even rigatoni work great!
- Penne or any short pasta: I make pesto all the time with penne. But rigatoni is my favorite short pasta. It really easy super easy to use a large spoon and toss the penne or rigatoni with pesto and get it evenly distributed.
- Trofie: Trofie pasta is probably the most perfect pasta for pesto. It is a typical Ligurian pasta. They are small, twisty and really hold the pesto perfectly in every bite!
- Spaghetti: I really love pesto with spaghetti (like I did for this recipe). Even bucatini work great with pesto! It's not difficult to get it distributed on a longer pasta, you just have to work at it a little.
How to cook pasta?
- Use a large pot: It's essential to cook the pasta in a large pot filled with enough water, as the pasta expands while it's cooking. For every 3.5 ounces of pasta you need 4 cups of water. As soon as you add the pasta to the boiling water you will need to stir, or it will stick.
- Salt water: Generously salt the pasta water, or the pasta will taste plance. Use 1.5 tablespoons of salt. Add to the water as soon as it starts to boil.
- Keep stirring: Continue to stir the pasta as it's cooking, is it could overflow or start to stick. It needs to stay on a rolling boil, not a simmer.
- Reserve pasta water: Take out some of the starchy pasta water and save it. Pasta does not get rinsed in cold water. If you need to thin out the sauce at all, you use some of the starchy pasta water.
What is the meaning of al pesto?
Al pesto" is an Italian phrase that means "with pesto." It refers to dishes, usually pasta, that are served with or prepared in pesto sauce, which is made from fresh basil, garlic, pine nuts, Parmigiano cheese, and olive oil. "Pasta al pesto" means pasta served with pesto sauce.
What do Italians do with pesto?
Italians use pesto on pasta, in dishes like potatoes and green beans with pesto alla, spread on bruschetta, stirred into soups, as a pizza topping, or as a sauce for meats, fish, and vegetables.
Is pesto vegan?
If you do not add in any cheese, the pesto sauce is naturally vegan and dairy-free. As soon as you combine the pesto sauce with the cheeses, it is not longer vegan/dairy-free.
What to serve with spaghetti with pesto recipe?
Pasta al pesto goes really nicely with any side dish, roasted vegetable, or bread.
- Insalata mista >>> For a fast and simple Italian salad, try this one!
- Panzanella Toscana >>> A really delicious and fast Tuscan salad...comes together in minutes.
- Crusty bread >>> I am a huge fan of having carbs with my carbs! You could even try this psomi spitiko Greek bread.
- Rosemary breadsticks >>> As for something easier, try these tasty breadsticks!
- Bruschetta >>> Bruschetta is very easy to make and goes so nicely with a drizzle of this homemade pesto.
- To stay low-carb, serve the pesto with zucchini or butternut squash noodles.
🫙 Leftover and Storing
Best to enjoy the pasta and pesto as soon as it's made. Any leftovers can be refrigerated. If you reheat it, it will turn very dark. So I do not recommend heating any pasta with pesto. Any leftovers, you will have to let come to room temperature.
📃 Substitutions & Variations
Protein Additions:
- Chicken Pesto Pasta: Add grilled or sautéed chicken breast for a hearty, protein-packed meal.
- Shrimp Pesto Pasta: Swap chicken for shrimp; simply sauté shrimp with garlic and mix into the pesto pasta.
- Pesto with Tofu: For a vegetarian option, add pan-fried or baked tofu cubes seasoned with Italian herbs.
Pasta Variations:
- Pesto Spaghetti: Use classic spaghetti for a traditional take on the dish.
- Pesto Tagliatelle: For a slightly different texture, try wide, flat tagliatelle noodles.
- gluten-free Pasta: Use gluten-free pasta to make the dish suitable for those with gluten sensitivities.
- Whole Wheat Pasta: Opt for whole wheat pasta for a heartier, more nutritious option.
Cheese Substitutions:
- Pecorino Romano: Swap Parmigiano for Pecorino Romano for a sharper, more intense flavor.
- Nutritional Yeast: For a vegan alternative, use nutritional yeast instead of cheese to add a cheesy, umami flavor.
Nut Variations:
- Walnut Pesto: Replace pine nuts with walnuts for a different, earthier flavor profile.
- Almond Pesto: Almonds provide a slightly sweeter, milder taste compared to pine nuts.
Greens Substitutions:
- Spinach or Kale Pesto: Blend spinach or kale with basil for a nutrient-rich twist on the classic pesto.
- Arugula Pesto: Add arugula for a peppery kick, or substitute basil entirely with arugula for a different flavor.
Extra Veggies:
- Roasted Vegetables: Add roasted cherry tomatoes, zucchini, or bell peppers for added texture and flavor.
- Sautéed Greens: Mix in sautéed spinach, kale, or Swiss chard for a nutrient boost.
Spicy Kick:
- Red Pepper Flakes: Add a pinch of red pepper flakes to the pesto for a subtle heat.
- Spicy Pesto: Blend a small amount of fresh chili pepper into the pesto for a spicier version.
Different Pesto Bases:
- Pesto alla Trapanese: Use almonds and tomatoes to make a Sicilian-style pesto that’s rich and slightly sweet.
- Sun-Dried Tomato Pesto: Add sun-dried tomatoes for a sweeter, tangier pesto.
Oil Substitutions:
- Avocado Oil: Swap olive oil for avocado oil for a different, slightly buttery flavor.
- Light Olive Oil: For a milder taste, use light olive oil instead of extra virgin.
Creamy Pesto:
- Creamy Pesto Sauce: Stir in a splash of heavy cream or a dollop of ricotta cheese for a creamier, richer pesto sauce.
☑️ Lora's Tips for the best basil pasta:
These are some good tips to use with my homemade pesto.
- Use Fresh Ingredients: Always use fresh basil, high-quality extra virgin olive oil, and freshly grated Parmesan or Pecorino cheese for the best flavor.
- Toast the Pine Nuts: Lightly toast the pine nuts before adding them to the pesto for a richer, nuttier flavor.
- Salt the Pasta Water: The pasta water needs to be salted, because the pesto is not very salty.
- Don’t Overcook the Pasta: Cook the pasta al dente, as it will continue to soften slightly when mixed with the pesto and any additional ingredients.
- Reserve Pasta Water: Save a cup of the pasta cooking water before draining. The starchy water helps to emulsify the pesto, creating a silky, smooth sauce.
- Chill the Olive Oil: If blending your pesto, chill the olive oil beforehand to prevent it from becoming too warm and bitter during blending.
- Mix Pesto Off Heat: After draining the pasta, remove it from the heat before mixing in the pesto in a large bowl. This helps to keep the pesto the bright green and fresh flavor of the basil.
- Add Protein or Veggies: For a more substantial meal, add grilled chicken, shrimp, or roasted vegetables to your pasta al pesto.
- Finish with Cheese and Pepper: Top your dish with a final sprinkle of grated Parmigiano cheese and freshly ground black pepper for an extra burst of flavor.
- Avoid Oxidation: When storing leftover pesto (just the sauce, not with the pasta), cover the surface with a thin layer of olive oil to prevent it from oxidizing and turning brown.
- Serve Immediately: Pesto pasta is best enjoyed fresh. Serve it immediately after preparing for the most vibrant flavor and texture.
❓ FAQ'S
What is the best recipe for pesto?
The best recipe for traditional pesto alla genovese includes fresh basil, garlic, pine nuts, Parmesan or Pecorino cheese, and extra virgin olive oil. For a simple version:
- Blend 2 cups of fresh basil leaves with 2 cloves of garlic, 1/4 cup of pine nuts, 1/2 cup of grated Parmigiano or Pecorino, and 1/2 cup of extra virgin olive oil.
- Season with salt and pepper to taste. You can adjust the quantities based on your preference for consistency and flavor.
What is pesto best with?
Pesto pairs beautifully with various dishes, including:
- Pasta: Pesto is a classic pasta sauce, especially for linguine, spaghetti, or trofie.
- Sandwiches: Spread pesto on sandwiches or paninis for a burst of flavor.
- Vegetables: Toss roasted or steamed vegetables in pesto for a delicious side dish.
- Chicken or Fish: Use pesto as a marinade or sauce for grilled chicken or fish.
- Bruschetta: Spread on toasted bread for an easy appetizer.
Is pesto healthy?
Yes, pesto can be healthy! It’s made from fresh, natural ingredients like basil, garlic, olive oil, and nuts, which provide healthy fats, antioxidants, and vitamins. However, it can be high in calories due to the olive oil and cheese, so as with everything, moderation is key if you’re watching your calorie intake.
What does pesto taste like?
Pesto has a fresh, herby flavor with a balance of savory, nutty, and slightly sharp notes. The basil provides a vibrant, aromatic taste, while the garlic adds a bit of sharpness. There is a subtle nuttiness from the pine nuts, and the cheese adds a rich, salty depth. The olive oil ties everything together with a smooth, slightly fruity finish.
Is pasta with pesto sauce gluten-free?
The pesto sauce is naturally gluten-free. To keep it totally gluten-free, you need to serve it with your favorite gluten-free pasta.
What goes with pesto pasta?
If you're in Italy, you most likely won't find past with pesto and any thing else on top. But in the States, pesto gets paired with different things. Pesto pasta pairs well with roasted vegetables, grilled chicken, shrimp, or even sun-dried tomatoes. You can also top it with extra grated Parmigiano, toasted pine nuts, or a sprinkle of red pepper flakes.
Which pasta is best for pesto?
Long, thin pasta like spaghetti, linguine, or fettuccine are traditional choices, but short pasta like penne, farfalle, fusilli or rigatoni also work well as they hold the pesto in their grooves.
Do you heat pesto before putting it on pasta?
No, pesto is typically not heated before adding it to pasta. The heat from the freshly cooked pasta is enough to warm the pesto and release its flavors without cooking the delicate basil. The pesto browns if it's too hot.
How much pesto should I put in my pasta?
You should use about 1/4 to 1/3 cup of pesto per pound of pasta. Adjust the amount based on how saucy you like your pasta. Remember to add a little reserved pasta water to help the pesto coat the pasta evenly.
Some other recipes you'll love:
📖 Recipe
Basil Pesto Pasta Recipe (Pesto Genovese)
Equipment
- 1 Large bowl
- 1 large spoon
Ingredients
- 1 portion homemade pesto
- 1 lb pasta I used spaghetti, but use penne, trofie, or farfalle)
- 1 tsp sea salt
- 1 cup pasta cooking water
- ½ cup Parmigiano-Reggiano grated
- ¼ cup Pecorino Romano grated
Instructions
- Cook the pasta: Boil large pot of salted water. Add in the pasta and cook according to the time on the box. Strain pasta just before al dente, reserving some of the pasta cooking water.
- Make pesto: While the pasta is cooking, make the quick homemade pesto. I make the pesto and add the cheese for the pesto only when combining with the pasta.
- Add cooked pasta to sauce: Just before straining the pasta, scoop out one cup of the pasta water. Add the strained pasta to a serving bowl and and combine with the pesto sauce. Do not use the pasta cooking pot, as it's too hot. Add in the cheeses, and combine. If sauce seems too thick, add in a bit of the hot starchy pasta water you reserved. Start with 1/4 cup of pasta water. You don't want the sauce to be runny, but it should be smooth, glossy, and silky. Stir to loosen and combine the pesto sauce with the pasta.
- Season: Taste the pasta, and add more salt, if you like, per your taste.
- Serve the pasta: Plate up the pasta and add more grated Parmigiano or pecorino, if you like. Buon appetito. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pesto sauce: This recipe is for pasta with my easy homemade pasta sauce. The tips should be same for store-bought pesto. If you do choose store-bought pesto, choose a very good brand.
- Pasta: I used spaghetti, but I also love penne or trofie with pesto. Use whatever pasta you like. It's about a little less than one pound of pasta for the portion of homemade pesto to get 4 servings. If you use more pasta, there will be less pesto sauce and it will be a little bland flavored.
- Combine pasta and sauce: Best to NOT combine the pasta with pesto in the hot pot you just cooked the pasta in. The pesto will brown. Combine it in a bowl.
- Leftovers: If you have any leftovers, store in the refrigerator. Do not reheat any leftover pesto pasta and the pesto will turn very dark with the heat. Bring the pasta leftovers to room temperature before enjoying.
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