{"id":46863,"date":"2025-07-29T15:21:53","date_gmt":"2025-07-29T20:21:53","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=46863"},"modified":"2025-07-29T15:21:55","modified_gmt":"2025-07-29T20:21:55","slug":"pesto-pasta","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/pesto-pasta\/","title":{"rendered":"Pesto Pasta"},"content":{"rendered":"\n
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It’s hard to beat a bowl of pesto pasta.<\/strong> Today, I’m sharing a classic basil pesto pasta recipe from start to finish! You’ll learn how to make basil pesto from scratch<\/a> and toss it with freshly cooked noodles in perfect proportions. <\/p>\n\n\n\n

I like my pesto pasta saucy,<\/em> so I used a generous amount of pesto here, which is more affordable when you’re making your own pesto. It takes ten minutes or less to make pesto in a food processor, but you could certainly use store-bought pesto if you have a favorite brand. <\/p>\n\n\n\n

This vibrant pesto pasta is quick and easy to make for dinner on a weeknight.<\/strong> It’s also a lovely side dish to serve at a dinner party or casual summer cookout. Get ready for the best pasta pasta you’ve ever had.<\/p>\n\n\n\n\n\n\n\n

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Pesto Pasta Ingredients & Options<\/h2>\n\n\n\n

You’ll find the full recipe and an instructional video below. Here’s what you’ll need to make this recipe and why: <\/p>\n\n\n\n

Pasta<\/h3>\n\n\n\n

The best pastas for pesto are spaghetti or angel hair, spiral shapes like rotini or fusilli, or farfalle (bow ties). Pesto clings well to these shapes, so choose your favorite. Try to buy bronze-cut pasta, which has more texture for grabbing hold of sauce (it’s the traditional Italian method to extrude pasta). <\/p>\n\n\n\n

Tip:<\/strong> Be sure to salt your pasta cooking water well, or your pasta will never have as much flavor as it could have had. <\/p>\n\n\n\n

Fresh basil<\/h3>\n\n\n\n

This recipe is the perfect use for a surplus of garden basil. You can also make it with a large container of store-bought basil. If basil is out of stock, make this recipe with arugula instead. <\/p>\n\n\n\n

Tip:<\/strong> Store your basil<\/a> at room temperature—the easiest way is with a paper towel in the container to absorb moisture, or better yet, store it in a vase with the stems covered by an inch of water. Basil is a warm-weather crop and does not like the refrigerator!<\/p>\n\n\n\n

Pine nuts<\/h3>\n\n\n\n

Pine nuts are traditionally used in pesto. You can also use almonds, walnuts, pecans or pepitas (green pumpkin seeds). I’ve tried and enjoyed them all. <\/p>\n\n\n\n

Tip:<\/strong> For enhanced nutty flavor, gently toast the nuts in a skillet before blending them into the pesto. I included this step in the recipe since it makes such an impact. <\/p>\n\n\n\n

Parmesan cheese<\/h3>\n\n\n\n

Pesto typically includes Parmesan cheese, which offers some deliciously salty, nutty, cheesy flavors that complement the other ingredients. Technically, most Parmesans are not vegetarian but you can find versions made by Whole Foods 365 and BelGioioso that are. <\/p>\n\n\n\n

Lemon juice<\/h3>\n\n\n\n

I like to add a splash of lemon juice to my pesto to brighten the flavors. It’s not essential, but I appreciate the extra boost of flavor. <\/p>\n\n\n\n

Garlic<\/h3>\n\n\n\n

It seems like garlic cloves have grown larger in recent years, so use two small-to-medium cloves or one large. Too much garlic could overpower the basil. There’s no need to press or mince the garlic. Cut it into a few segments and let the food processor do the rest of the work. <\/p>\n\n\n\n

Extra-virgin olive oil<\/h3>\n\n\n\n

Olive oil brings the pesto together. We’ll drizzle it into the food processor while it’s running to help incorporate it with the other ingredients. <\/p>\n\n\n\n

Reserved pasta cooking water<\/h3>\n\n\n\n

Before draining the pasta, pour some of the cooking water in a heat-safe vessel like a glass liquid measuring cup. Pasta cooking water is like magic—it contains starches that create a creamy emulsion and help attach the sauce to the pasta.<\/p>\n\n\n\n

Watch How to Make Basil Pesto<\/h3>\n\n\n\n
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Pesto Pasta Serving Suggestions<\/h2>\n\n\n\n

Make pesto pasta when you’re craving a fresh bowl of noodles.<\/strong> Serve it as a base for protein or veggies, or as a simple side to accompany something like Eggplant Parmesan<\/a>. <\/p>\n\n\n\n

To bulk up your pasta with produce,<\/strong> consider adding marinated artichoke, avocado, olives, peas, tomatoes (try raw or roasted cherry tomatoes<\/a> with small mozzarella balls) or zucchini (perhaps ribboned with a julienne peeler). <\/p>\n\n\n\n

Pesto pasta is a lovely dish to serve in the summer when basil is in season, although I’ll gladly enjoy it any time of year. Here are some suggestions to help build out your menu.<\/p>\n\n\n\n