This Pesto Pasta Recipe 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.
author’s note
25-Minute Pesto Pasta for Busy Nights!
I’ll never forget the first time I made pesto pasta at home. It was one of those nights where I was short on time but craving something beyond the usual spaghetti with red sauce.
I grabbed a jar of pesto from the fridge, tossed it with hot pasta, and it instantly tasted like something I would order at an Italian restaurant. That quick dinner turned into one of my go-to weeknight meals.
Over time, I’ve experimented with different pastas, homemade vs. store-bought pesto, and add-ins like chicken, shrimp, and roasted veggies. This recipe is the version I keep coming back to. It’s simple, reliable, and always a hit with my family.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Pesto | Use homemade or a good-quality store-bought one. For a twist, try sun-dried tomato pesto. |
| Pasta | Any pasta shape works. Try fusilli, farfalle, or spaghetti if you don’t have penne. |
| Pasta Water | Don’t skip this step! Save a mug before draining. It helps the sauce coat the pasta. |
| Parmesan | Use Pecorino Romano for a sharper flavor, or skip if your pesto already includes cheese. |
How To Make This Pesto Pasta Recipe
- Cook Pasta: Bring a large pot of salted water to boil. Cook pasta until al dente.
- Reserve Pasta Water: Before draining, scoop out about 1 cup of the cooking water.
- Toss with Pesto: In a large bowl, combine hot pasta, pesto, and a splash of reserved pasta water. Stir until sauce coats every piece.
- Finish & Serve: Add Parmesan, toss again, and adjust with more pasta water if needed. Serve warm with extra cheese and cracked black pepper.
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!
How To Make Pesto Pasta (Tips)
- Reserve pasta water: Add a splash of the starchy cooking water when mixing pasta with pesto. It creates a silky sauce that clings to the pasta.
- Toss in a bowl: Mix pesto and pasta in a separate bowl, not the hot pot, to keep the pesto bright and fresh.
- Customize: Try adding chicken, shrimp, cherry tomatoes, or roasted veggies.
- Season water: Salt pasta water generously (about 1 teaspoon per 4 cups) so the dish isn’t bland.
Storage
- Fridge: Store this pesto pasta recipe in an airtight container for up to 3 days. Warm gently on the stovetop or in the microwave.
- Freezer: Not recommended, as pesto loses its fresh flavor when frozen with pasta.
What Goes With This Dish:
Salads
Caprese Salad Recipe
Appetizers
French Bread Recipe
Side Dishes
Roasted Asparagus (Two Ways!)
Appetizers
Bruschetta
Pesto Pasta Recipe
Video
Equipment
Ingredients
- 1 cup basil pesto packaged or homemade—see note 1
- 16 ounces penne pasta plus pasta cooking water
- Salt and pepper
- 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!
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.
Pesto Pasta Recipe 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!
This recipe is a game changer! I love how simple it is with just two ingredients. Perfect for a quick weeknight dinner.
Yay! So thrilled to hear this! Thanks Cam!
I think the recipe can be delicious with a couple improvements. I made the serving for4 people, and it wasn’t even enough for myself! In addition, it came out terribly salty. My advice is to increase the amount of pasta and lessen the pesto. Then it will be perfect 🙂😋
What pesto did you use?
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! 🙂