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When you need a quick and easy dinner, look no further than this easy pesto pasta recipe! With tender pasta, bright lemon juice, basil pesto, parmesan cheese, and fresh tomatoes, this recipe delivers a restaurant-worthy dish in under 20 minutes.
Looking for more recipes using basil pesto? Check out baked pesto chicken, antipasto skewers, and pesto pizza.
Reasons to Love Pesto Pasta
- Quick & Easy Dinner Recipe. This recipe comes together in just 20 minutes! And yes, that even includes the time it takes to make homemade pesto.
- Insane Flavor. Pesto itself adds tremendous flavor to the pasta. Add in dressed tomatoes and bright lemon juice and this recipe delivers seriously impressive results.
- Versatile. Add chicken or veggies. Use whatever noodle you have on hand. Make this pesto pasta your own!
- Substantial. With or without a side salad, this pesto pasta is filling and satisfying. Of course, no one will complain if you served alongside garlic toast.😉
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Pesto: While you can use store-bought pesto, nothing compares to the flavor of freshly made pesto. I have included my favorite homemade basil pesto recipe in the recipe card. It is made with fresh basil, pine nuts, olive oil, lemon juice, and parmesan cheese.
- Pasta: I recommend using noodles that are thicker or ridged, such as linguine, corkscrew, or penne pasta, as they will catch more of the pesto sauce than thinner noodles, such as angel hair or thin spaghetti noodles.
- Tomatoes: Adding grape or cherry tomatoes to this pesto pasta recipe adds a fresh, bright element to the pasta. Feel free to omit them if you don't care for tomatoes.
How to Make Pesto Pasta
The following tips and photos are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Prepare Pesto. Use your time wisely and prepare the pesto while you wait for the pasta water to come to a boil. This will help the dish come together quickly.
- Cook Pasta in Heavily Salted Water. Cook the pasta in heavily salted, rapidly boiling water for 1 minute less than the package directions state, or until the pasta is just al dente.
Reserve Pasta water
Before draining the pasta, reserve 1 cup of the pasta's cooking water before draining the pasta. This will help the pesto to coat the noodles and keep the pasta saucy, without the need for adding additional olive oil.
- Let the Pasta Cool Slightly Before adding Pesto. Cooling the pasta for just a couple of minutes will help to prevent the heat from the pasta from turning the peso brown and will help to keep the vibrant green color of the pesto intact.
- Dress the Pasta. Toss the cooked pasta with the pesto, adding ¼ cup of the reserved pasta water at a time until the pasta is properly dressed and coated evenly with the pesto.
- Finish with Flavor. To really make this pesto pasta sing with flavor, add fresh lemon juice, halved grape tomatoes, and a generous grating of fresh parmesan.
Pesto Pasta Variations
- Add Chicken or Shrimp. If you want to amp up the protein in this pesto pasta, add grilled or baked chicken, leftover rotisserie chicken, or sauteed or grilled shrimp to the pasta right before serving.
- Make it Creamy. If you are looking for a creamy, decadent version of pesto pasta, add up to ⅓ cup of heavy cream or 4 ounces of softened cream cheese to the cooked pasta when adding the prepared pesto.
- Gluten-Free Pesto Pasta: Use your favorite gluten-free brand of pasta.
- Add Veggies: Roasted asparagus, fresh corn, or roasted bell peppers all pair well with the flavors in the pasta. Add chunks of roasted asparagus, steamed corn cut off the cob, or diced roasted red bell peppers to the pasta along with the pesto.
Tip from Kristen
Note on Leftovers
Pesto pasta can brown when reheated. But don't let that stop you from saving leftovers! Leftover pesto pasta can be stored in the refrigerator for up to 3 days and is delicious enjoyed cold.
More Easy Pasta Dinners
Pesto Pasta
Made with tender pasta, bright lemon juice, basil pesto, and tons of parmesan, Pesto Pasta is an easy, flavorful weeknight meal.
Video
Ingredients
- 16 ounces pasta, linguine, spaghetti, fusilli, or penne pasta
- 1 tablespoon kosher salt
- 1 cup prepared pesto
- 1 cup reserved pasta water
- 2 tablespoons fresh lemon juice
- ½ cup freshly grated parmesan cheese, or more to taste
- 1 pint cherry or grape tomatoes, cut into halves, optional
- fresh basil leaves for garnish
PESTO
- ½ cup pine nuts
- 2 tablespoons fresh lemon juice about 1 large lemon
- 1 small garlic clove
- ¼ teaspoon kosher salt
- Pinch freshly ground black pepper
- ⅓ cup parmesan cheese
- 2 cups basil leaves
- ¼-⅓ cup extra-virgin olive oil, use more for a smoother pesto
Instructions
For Homemade Pesto
- Place ½ cup pine nuts in a dry skillet. Toast them over medium-low heat, tossing frequently, just until the nuts begin to toast and you smell them. This will only take 3-5 minutes. Remove the nuts from the heat and let cool slightly.
- Place the cooled nuts into a food processor, fitted with an S-blade. Add in 2 tablespoons fresh lemon juice about 1 large lemon, 1 small garlic clove, ¼ teaspoon kosher salt, and Pinch freshly ground black pepper, and pulse until everything is chopped well.
- Add the ⅓ cup parmesan cheese and 2 cups basil leaves and pulse until combined. With the food processor running, drizzle¼-⅓ cup extra-virgin olive oil, until smooth and combined.
For Pesto Pasta
- Bring a large pot of water to a rapid boil. Once boiling, add 1 tablespoon kosher salt and 16 ounces pasta. Cook the pasta for 1 minute less than the length of time listed on the package of pasta.
- Just before draining the pasta, scoop out 1 cup of the pasta cooking water and set it to the side. Drain pasta in a colander and let it cool in the colander for 2-3 minutes before transferring it to a large mixing bowl.
- Add in 1 cup prepared pesto and ½ cup of the reserved pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta saucy.
- Add 2 tablespoons fresh lemon juice, ½ cup freshly grated parmesan cheese, and 1 pint cherry or grape tomatoes (halved), if using. Toss again to coat the pasta evenly with the cheese and lemon juice.
- Serve immediately, garnished with fresh parmesan and basil leaves
Notes
Storage: Leftover pesto pasta can be stored in an airtight storage container for up to 4 days in the refrigerator. Keep in mind, that it can turn brown when reheated. However, it is delicious even when served cold or at room temperature.
Add Chicken or Shrimp. Feel free to add grilled or baked chicken or sauteed or grilled shrimp to the pasta right before serving.
Make it Creamy. F a creamy, decadent version of pesto pasta, add up to ⅓ cup of heavy cream or 4 ounces of softened cream cheese to the cooked pasta when adding the prepared pesto.
Gluten-Free Pesto Pasta: Use your favorite gluten-free brand of pasta.
Add Veggies: Add chunks of roasted asparagus, steamed corn cut off the cob, or diced roasted red bell peppers to the pasta along with the pesto.
Nutrition
Calories: 521kcalCarbohydrates: 65gProtein: 17gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 1575mgPotassium: 437mgFiber: 5gSugar: 6gVitamin A: 1560IUVitamin C: 14mgCalcium: 193mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
Mmmm!!! Love this!! The homemade pesto is delicious!! I added some grilled chicken & the family ate it so fast!! Super family-friendly!
It is always a hit with my crew as well! Thrilled to hear you all enjoyed and thanks for sharing.
Reminded me of my summer trip to Italy where I first fell in love with pesto.So simple and easy to follow. Love the flavors! Delicious!
Love that this reminded you of Italy. Simple foods, great flavors 🙂
This pesto pasta was so easy to make and my family loved it!
I love hearing this, Mel! Thanks for sharing.
I love this pasta. It's such a quick dinner meal when I'm in a rush.
Thank you so much, Chynna! I am thrilled to hear you enjoy this one.
I've never made or eaten pesto. I only have a blender 🤷🏼♀️
Hi there! It is hard to make pesto without a food processor or REALLY high powered blender. You can purchase great quality pestos in the deli to give this pasta a try.