Pesto Pasta

5 from 5 votes

Made with tender pasta, bright lemon juice, basil pesto, and tons of parmesan, Pesto Pasta is an easy, flavorful weeknight meal.

Prep Time10

Cook Time9

Total Time19

Course: Main Course, Pasta

Cuisine: American, Italian

Servings:

Author: Kristen Chidsey

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

US Customary - Metric

Instructions

For Homemade Pesto

Place pine nuts in a dry skillet. Toast 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 them cool slightly.
Place the cooled nuts into a food processor fitted with an S-blade. Add the lemon juice, garlic, salt, and a pinch of pepper, then pulse until everything is broken down.
Add the Parmesan and basil leaves and pulse again until combined. Then, with the food processor running, drizzle in the olive oil until smooth.

For Pesto Pasta

Bring a large pot of water to a rapid boil. Once boiling, stir in 1 tablespoon of kosher salt and the pasta. Cook the pasta for 1 minute less than the package states, or until just al dente.
Before draining the pasta, scoop out 1 cup of the pasta cooking water and set it aside. Drain the pasta in a colander, let it cool for 2-3 minutes, then transfer it to a large mixing bowl.
Add the prepared pesto and ½ cup of the reserved pasta water to the noodles, then toss to coat. If needed, add more water to loosen the sauce.
Add lemon juice, Parmesan cheese, and halved tomatoes (if using) to the pasta and toss again.
Serve immediately, garnished with fresh parmesan and basil leaves

Video

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