How To Make Basil Pesto Pasta

The Best Basil Pesto Pasta

Instead of relying on store-bought sauces, make this simple and delicious recipe for the greatest basil pesto, which is excellent for pairing with your favorite pasta. This recipe for basil pestoway was first published on my blog in 2009. And after showcasing it in my Instagram Stories just a few days ago, I figured it was past time to give this old post a fresh coat of paint. The recipe has remained a tried and true staple for decades. However, some much-needed pinching and tucking has been done to the photographs.

Basil pesto is one of my first food memories from childhood, due to my mother Noni, who created this dish a mainstay in our family decades ago and passed it down to me.

Garlicky without being overbearing, and it leaves the door wide open for personalization when it comes adding nuts and other dried fruits.

However, I’ve followed this same recipe and successfully substituted practically every nut kind, from pistachios and walnuts to almonds and, as one reader commented below, macadamia nuts, with great results every time.

  1. You can also use it as the foundation for a very herbacious salad dressing by tossing a spoonful or two into mayonnaise to create a flavor-packed sandwich spread or French fry dip.
  2. Fresh basil pesto prepared from scratch outperforms store-bought pesto every time.
  3. Do you have a pesto hankering?
  4. Do you want to know more?
  5. Also, be sure to follow us on Facebook, Twitter, Pinterest, and Instagram for all of the newest news and updates.
  • 2 1/2 cups freshly picked basil leaves, well cleaned and dried Grated Parmesan cheese
  • 3 cloves garlic, coarsely minced
  • 2 tablespoons olive oil 2 Tablespoons roasted and cooled pine nuts (optional)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • Combine the basil leaves, Parmesan cheese, garlic, toasted pine nuts, kosher salt, and pepper in a food processor or blender until well combined. Pulse the materials together until they are thoroughly combined. Drizzle in the olive oil while the food processor or blender is still running and continue mixing, scraping down the sides as required, until the pesto is puréed. Season with salt and pepper to taste, then serve right away or store in an airtight container in the refrigerator until ready to serve. ★ Have you tried this recipe yet? Don’t forget to give it a star rating at the bottom of this page.

Kelly Senyei of Just a Taste created this recipe. Please do not reprint this recipe without first obtaining my consent. In order to showcase this recipe on your website, please rewrite the technique of preparation and include a link to this page as the source of inspiration. Postal Service Date 534 calories, 3 grams of carbohydrates, 4 grams of protein, 56 grams of fat, 9 grams of saturated fat The following nutrients are included: cholesterol: 8mg, sodium: 1318 mg, potassium: 36 mg, vitamin A: 85 IU, vitamin C: 2.8 mg, calcium: 127 mg, iron: 0.03 mg

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Easy Pesto Pasta

This recipe for pesto pasta will teach you how to prepare it quickly and easily! It’s one of our favorite midweek dinners because of the vibrant, strong flavors. This year, the first snow fell in Chicago more earlier than usual. It was only the beginning of November, and we were on our way to an appointment. After a few minutes of snow, the scene changed from “very nice” to “wow, the snow is really pouring down!” We waited in the freezing car for much too long, bundled up in far too-light coats, peering at brake lights and a gloomy sky.

We arrived at our destination – an industrial area in the Pullman district, where Gotham Greens is located on the roof of the Method manufacturing factory, which was our destination.

We were given a tour of their rooftop greenhouse, and despite the fact that it was bitterly cold and nasty outside, it was pleasantly warm and sunny on top.

With a fridge full of greens and a cupboard bare of anything else, I whipped up my go-to quickeasy dinner: this five-minute pesto pasta, which took less than five minutes to prepare.

We weren’t in the mood to venture out into the snow for any extra supplies, and honestly, there’s nothing better than pasta when it comes to mixing powerful taste with simple preparation.

How to Make Pesto Pasta

As previously said, creating pesto pasta is a simple process. All you have to do is follow these steps:

  1. Combine the ingredients for my 6-ingredient basil pesto in a blender, or use store-bought pesto in a pinch. In a large pot of salted boiling water, cook your pasta according to the package recommendations
  2. Before draining the pasta, save a small amount of the starchy pasta water for later use. Then, pour 1/4 cup of the pasta water back into the saucepan with the pesto and stir to thin out the pesto
  3. Then serve. Toss in the cooked pasta and toss until the pesto is evenly distributed throughout
  4. Toss in a large handful of arugula until it’s slightly wilted
  5. Serve immediately. Finish with a generous squeeze of lemon, a pinch of salt, pepper, red pepper flakes, and toasted pine nuts, if desired.

Pesto Pasta Recipe Tips

Have you ever tried making pesto pasta before? The following are some pointers to get you started:

  • Make a small amount of pasta water aside. My number one pesto pasta recommendation! Using the salty, starchy pasta water will loosen the pesto just enough to form a light sauce to pour over the spaghetti and vegetables. The salty, starchy nature of this water will result in a more delicious and thicker final pesto sauce than would be obtained from ordinary water. The greens should be added right before serving. I want my greens to be just a tad wilted, rather than completely limp. Incorporate them just before serving so that the hot pasta may wilt them, and then serve immediately while they still have a little crunch and brilliant color
  • Taste and make necessary adjustments. Pestos vary in brightness, salinity, and overall strength of flavor, so taste and modify your final meal before serving to ensure that it is to your liking. The amount of lemon juice, salt, and pepper needed to make your pesto pasta sing can vary depending on the pesto you choose
  • Nevertheless, a generous dose of black pepper is always a good idea.

Pesto Pasta Recipe Variations

This dish, like many basic recipes, is enjoyable to experiment with. Here are a few suggestions to spice things up:

  • You don’t have any pine nuts on hand? Alternatively, walnuts or almonds can be used. Instead of arugula, you may use spinach or Kale to finish the meal, or you can omit the greens completely. For a cold-weather alternative, try substituting kale pesto for the basil pesto. Decorate the top of the finished dish with some cherry tomatoes (fresh or cooked in the oven), roasted cauliflower, or asparagus
  • Add some small mozzarella balls or a sprinkling of capers to finish it off. Replace the spaghetti with your favorite pasta form or substitute spaghetti squash for the spaghetti.

When it comes to pesto pasta, what’s your favorite method to consume it? Please share your thoughts in the comments section!

If you love this pesto pasta recipe…

Check out mylasagna, spaghetti bolognese, penne pasta, pasta pomodoro, or roasted veggie pasta next time you’re here. Preparation time: 15 minutes Cooking Time: 10 minutes Time allotted: 25 minutes Serves2 This pesto pasta is a great vegetarian weekday dish that is quick and easy to prepare! You may substitute your favorite soft greens for the arugula if you want; however, I recommend using arugula.

  • 6 ounces spaghetti, with 1/2 cup starchy pasta water set aside a third to a half cup basil pesto or vegan pesto
  • For drizzling, extra-virgin olive oil is used. If desired, add freshly squeezed lemon juice. Freshly grated Parmesan (or vegan Parmesan)
  • 4 cups arugula
  • 2 tablespoons pine nuts
  • A few pinches of red pepper flakes
  • Sea salt and freshly ground black pepper
  • 4 tablespoons pine nuts
  • Cook the pasta in a large pot of salted boiling water according to package directions or until it is al dente, about 10 minutes longer. Before draining the starchy cooking liquid, save aside 1/2 cup of it for later use. In a large pan set over very low heat, mix the pesto, 1/4 cup of the leftover pasta water, and salt and pepper to taste
  • Transfer to a large serving bowl to cool. Add the pasta and toss to coat, adding additional pasta water if necessary to get a loose sauce consistency. How much water you’ll need will be determined by the thickness of your pesto. Turn the heat down to a minimum. Taste and season with lemon juice, salt, and pepper to taste. After that, toss in the arugula until it is slightly wilted. Immediately before serving, garnish with the red pepper flakes and pine nuts

This is not a paid article; I simply adore Gotham Greens and wanted to share my enthusiasm.

Fresh Basil Pesto

Every year, we grow basil, and every year, the plants produce so abundantly that we are unable to consume it quickly enough. What should I do? Of course, basil pesto is included! Here is a straightforward recipe.

Ingredients for Pesto Sauce

It’s important to remember that pesto is always produced to taste, based on the components available. As a result, customize the ingredients to your liking. The majority of pesto recipes call for Parmesan cheese; however, we prefer Romano cheese since it has a richer taste. Although pine nuts are frequently used in basil pesto recipes, walnuts can be used in their place. Basil is a potently scented plant, and a little goes a long way when cooking with it. By substituting half of the basil with fresh baby spinach leaves, you may make the pesto a little more mellow.

Video! How to Make Pesto

If you wish to freeze the pesto, leave off the cheese because it doesn’t freeze well in its natural state. Placing plastic wrap over an ice cube tray and filling each cube with the pesto sauce is a good idea. Freeze until solid, then remove from ice tray and store in a freezer-safe zip-top bag until needed. When you’re ready to use it, just thaw it and stir in the grated Parmesan or Romano cheese. Elise Bauer is a woman who works in the fashion industry.

What Is Pesto?

Pesto gets its name from the Italian verb “pestare,” which literally translates as “to crush or pound.” Pesto is originally from Genoa, Italy. Pesto was traditionally produced by smashing the ingredients together in a mortar and pestle for hundreds of years. It dates back to the Roman era, when Genoans would grind walnuts with herbs and garlic to make a paste. Today’s most popular kind of pesto is created by “crushing” basil leaves and garlic cloves in a food processor or blender with olive oil and some hard cheese, until the pesto is smooth.

The Best Basil to Use for Pesto

Did you know that there are over 60 distinct types of basil to choose from? Fortunately, most supermarkets only carry one or two varieties, making it simple to find what you’re looking for. This recipe calls for Thai basil, which is the only kind that is too pungent for this dish. When purchasing fresh basil, look for bright green leaves that are not withering or sporting any sports.

Dried basil is a fantastic addition to sauces, soups, and other meals as a flavour agent. However, it has a distinct flavor that differs from that of fresh basil. Pesto is made with fresh basil leaves, which must be purchased separately.

How to Store Basil

The stems of basil should be removed and placed in a glass of cold water in the refrigerator if your basil has any. Change the water every day, and your basil will last for a week in the refrigerator. Keep the leaves dry until you’re ready to use them, and then wash them.

Pesto Sauce Is Not Just for Pasta

Pesto is a flexible sauce that can be used in a variety of foods, not only pasta, and is delicious on its own or as a side dish or appetizer. Make use of these recipes to get started!

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More Pesto Recipes to Try

  • Mint pesto, carrot top pesto, arugula pesto, sun-dried tomato pesto, cilantro pesto, and kale pesto are just a few of the options.

When basil pesto is exposed to air, it darkens. To store, wrap the pesto snugly in plastic wrap, making sure that the plastic touches the top of the pesto and that the pesto does not come into contact with air during storage. This will allow the pesto sauce to remain greener for a longer period of time.

  • 2 cups fresh basil leaves, packed (half of the basil leaves can be substituted with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan cheese (approximately 2 ounces)
  • 1/2 cup freshly grated asiago cheese
  • 3 cloves garlic, minced (approximately 1 tablespoon)
  • 1/4 teaspoon salt, or more to taste
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (may substitute chopped walnuts)
  • 1/8 teaspoon freshly ground black pepper, or to taste, 1/8 teaspoon sugar
  1. Pulse the basil and pine nuts: Place the basil leaves and pine nuts in the bowl of a food processor and pulse several times until the basil and pine nuts are finely chopped. Elise Bauer is a woman who works in the fashion industry. Elise Bauer
  2. Combine the garlic and cheese in a separate bowl: Pulse several times more after adding the garlic and Parmesan or Romano cheeses to the processor. Scrape the sides of the food processor with a rubber spatula to remove any stuck-on food. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Pour the olive oil in slowly and steadily: Meanwhile, carefully drizzle the olive oil into the food processor in a constant tiny stream while it is running. Slowly pouring in the olive oil while the processor is running will assist it emulsify and prevent the olive oil from separating from the other ingredients. Stop the food processor every now and then to scrape down the edges of the bowl. Elise Bauer is a woman who works in the fashion industry. Elise Bauer’s pesto sauce is seasoned with the following ingredients: Taste and season with salt and freshly ground black pepper to your liking. Toss with spaghetti to make a fast sauce, sprinkle over cooked potatoes, or spread on crackers or toasted slices of bread to make a sandwich.
See also:  How To Reheat Cooked Pasta

Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
372 Calories
38g Fat
4g Carbs
6g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 372
% Daily Value*
Total Fat38g 49%
Saturated Fat 6g 31%
Cholesterol11mg 4%
Sodium359mg 16%
Total Carbohydrate4g 2%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein6g
Vitamin C 3mg 15%
Calcium 134mg 10%
Iron 1mg 7%
Potassium 135mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Pesto Pasta

I increased the amount of pesto and olive oil used, as well as the amount of garlic used (2 cloves). I also threw in a sprinkling of red pepper flakes and some Mrs Dash tomato basil garlic seasoning to give it a little zip. Served with chicken apple sausage and mashed potatoes. My husband declared that this was a definite keeper. Continuing reading “This spaghetti is simply amazing!” I increased the amounts of olive oil, pesto, and onions. Before adding the onions and pesto, I sautéed some garlic in the olive oil to give it a little zip.

  1. Perfection.
  2. I sautéed the onions in olive oil until they were somewhat sweetened, and then added some chopped sun dried tomatoes to the pan.
  3. We topped it with a little additional pesto because it was dry.
  4. I would never have thought to combine sautéed onions with pesto pasta, but it turned out to be a delicious combination.
  5. Continue readingAdvertisement When I followed the recipe to the letter, I discovered that, while it was a nice fundamental pesto pasta dish, there was something lacking.
  6. I then added the spaghetti to the pan and stirred everything together thoroughly before serving it directly out of the frying pan.
  7. Read MoreWow, this was a huge hit with the entire family!
  8. The only thing I changed was that I sprinkled some red pepper flakes on top.

The first time I cooked it, I followed the recipe exactly, and it turned out delicious.

The following time I made it, I increased the amount of pesto and cheese, and it was even better!

The pasta was a little on the dry side.

I threw in some Cherry Tomatoes for good measure.

This was really excellent!

Instead of using Parmesan cheese, I would suggest using Feta cheese instead.

By removing the additional olive oil, I attempted to make this dish a bit healthier.

The spaghetti was far too dry for my liking.

Easy Pesto Pasta Recipe

Delicious and simple pesto pasta is a great summer dish to make quickly and easily. It may be served as a main meal or as a side dish, and it can be eaten either warm or cold, depending on your preference. The recipe includes step-by-step directions for making your own basil pesto, or you can save time and money by purchasing it pre-made. When it comes to summertime, one of my favorite things is the profusion of fresh herbs, especially basil! A delightful way to use up all of the lovely fresh basil growing in your garden or available at the farmer’s market, this Pesto Pasta dish (also known as pasta al pesto) is presented here.

It is necessary to make your own pesto sauce for this Pesto Pasta; nevertheless, don’t be intimidated by this!

Simply combine it with your favorite pasta and some toasted pine nuts, and you’ve got yourself a fantastic, healthy supper or side dish ready in about 20 minutes!

YUM!

How to make pesto pasta

This pesto pasta is really simple to prepare, and it even includes preparing your own pesto sauce from scratch!

Cook the Pasta

I recommend that you start by cooking the pasta for this pesto pasta dish. Bringing a pot of water to a boil takes far more time than actually cooking the pesto sauce! So you want to get it underway as soon as possible!

Use salted water

Make sure you always cook pasta in salted water! It enhances the overall flavor of this Pesto Pasta Recipe by a significant amount!

Do not rinse

Another key tip to remember while preparing this Pesto Pasta Recipe is to avoid rinsing the pasta! Some days I spray it with a little olive oil to keep it from sticking, but sticky spaghetti is excellent in this scenario since it helps the pesto sauce attach to the noodles and absorb into them.

Keep it warm

Return the drained pasta to the pot it was originally cooked in and cover it with a lid to keep it warm until it is time to serve!

Make the Homemade Pesto Sauce

As previously said, creating pesto sauce is a simple and quick process! Alternatively, if you’re in a genuine bind, you could always use shop purchased pesto sauce. For the sake of this recipe, I’m going to assume you want to create your own pesto and will lead you through the process step by step!

Toast pine nuts

To begin preparing pesto, roast the pine nuts until they are fragrant. Please keep in mind that pine nuts may move from barely browned to completely burned in a matter of minutes. Because pine nuts are an expensive ingredient, you’ll want to keep an eye on them and stir them every 30 seconds to ensure that they don’t burn. It should take 4-5 minutes to toast them to your preference.

Set some pine nuts aside

To cool the pine nuts, remove them from the hot skillet and place them on a small cookie sheet or baking pan to cool.

Set aside 2 tablespoons of the toasted pine nuts to serve on top of the pesto pasta, and use the remaining 14 cup to incorporate the nuts into the sauce. This garnish is essential; the crunch of toasted pine nuts in the finished pesto pasta dish is one of my favorite parts.

Blend fresh basilolive oil

Meanwhile, while the pine nuts are cooling, combine the olive oil and fresh basil in a small mixing bowl until well blended but not totally smooth. You may also use a food processor, and the results will be just as tasty!

Blend remaining ingredients

Next, add 14 cup pine nuts, garlic, parmesan cheese, salt, and pepper to the blender and process until the required consistency is achieved. Depending on the size of your blending container, you may need to pause, scrape down the sides of the container, and then resume mixing.

Choose your desired consistency.

Some individuals want their pesto sauce to be a little rough, while others prefer it to be smooth. Creating your own homemade pesto allows you to be in complete control and make your own decisions. Because I’m feeding children and have a strong aversion to texture, I like to combine our basil pesto until it’s nearly smooth before serving!

Make the Pesto Pasta

It’s time to start making the pesto pasta! The pesto sauce may be added to the pasta at this point because it has already been cooked and should be warm. Garnish with toasted pine nuts and tomatoes (if wanted) and serve!

FAQs about Pesto Pasta

What type of pasta goes best with pesto? This pesto pasta dish is one of my favorites since it makes use of thick spaghetti noodles (Bucatini). However, the sky is the limit when it comes to the types of pasta you may use! Here are some ideas to get you started: Like I previously stated, bucatini is my preferred type of spaghetti noodle. However, angel hair, tagiatelle, linguine, and other types of pasta are available. -Pasta in various shapes: bow ties (also known as Farfalle), rigatoni, fusilli, wheels (rotelle), and so on.

  • – To make a vegetarian version, use zucchini noodles (or any other vegetable noodles) for the pasta.
  • Either warm or cold, this spaghetti is delicious!
  • Is it necessary to cook the pesto?
  • This is why it’s important to keep the pasta warm when cooking it.

Garnish

Once the pesto sauce has been incorporated into the hot pasta, sprinkle over the toasted pine nuts and serve! Please do not omit the additional 2 tablespoons of roasted pine nuts; these are what really make this meal exceptional! There are several ways to enjoy this pesto pasta, as well as other meals that go nicely with it! Here are some ideas to get you started!

Serving/Garnish Suggestions

  • Fresh basil leaves, finely chopped
  • Freshly grated parmesan cheese Fresh baby tomatoes (either raw or cooked)
  • Add some roasted veggies with balsamic vinegar (I do this frequently)
  • Grilled chicken, salmon, or other seafood can be added on the top. Serve it alongside this pesto chicken cooked in the oven! YUM

Store

Keep leftovers in an airtight jar in the refrigerator for up to 3-5 days after preparing them. Take pleasure in it whether it’s hot or cold.

Basil Pesto Sauce: Ingredients and substitutions

Let’s talk about the items that went into making this basil pesto recipe, as well as some alternative substitutes for the basil. In this case, the quality of the components used to create the pesto sauce will decide the quality of the finished result!

Pesto Sauce

  • To make this pesto pasta dish, I like to use thick spaghetti noodles (Bucatini), which I find to be quite satisfying. However, the sky is the limit when it comes to the types of pasta you may use! The following are some suggestions:
  • Spaghetti noodles: As previously said, bucatini is my favorite type of spaghetti. However, angel hair, tagiatelle, linguine, and other types of pasta are available. Pasta of various shapes, such as bow ties (also known as Farfalle), rigatoni, fusilli, wheels (rotelle), and so on
  • Chickpea spaghetti is a fantastic gluten-free alternative. For a vegetarian recipe, use zucchini noodles (or any other vegetable noodles) for the pasta.
  • Basil leaves that have been freshly picked. I do not advocate substituting any other herbs for the fresh basil because it will have a significant impact on the final flavor. However, when I’m in a hurry (or when I don’t have enough basil), I’ll occasionally substitute fresh spinach for half of the basil, but never all of it
  • The olive oil is optional. Using a high-quality olive oil will allow the taste of the pesto to truly come through. I recommend that you use the best olive oil that you can get for this pesto sauce since it will give it a rich taste and make it easier to make. You may also use olive oils that have been infused with flavor (garlic, herb, etc.), but make sure that the taste complements the basil. Pine nuts, for example, might be roasted in a neutral oil such as avocado oil. Pine nuts are essential in the preparation of a classic pesto recipe, and they should not be substituted if you want to get a really original flavor. If necessary, you can use additional nuts such as walnuts, pecans, or almonds
  • Minced garlic
  • Or a combination of the two. The addition of fresh roasted garlic to this pesto recipe is definitely a winner! If you have finicky eaters, you may also add a tiny bit of garlic powder and Parmesan cheese in your dish. Using high-quality parmesan cheese will make a difference in the final flavor of this pesto sauce, as it has in previous recipes. For the finest flavor, I recommend using freshly grated parmesan
  • Salt and pepper to taste. I always use sea salt and freshly ground pepper while I’m cooking! I recommend starting with a tiny bit of salt, tasting it, and then modifying the seasoning to your taste

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Pesto Pasta Recipe

  • Delicious and simple pesto pasta is a great summer dish to make quickly and easily. It may be served as a main meal or as a side dish, and it can be eaten either warm or cold, depending on your preference. In this recipe, you will find detailed directions for making your own basil pesto, or you may save time and money by purchasing it already made. Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes Course Dishes for the Main Course and Side Dishes Menu Cuisine: American, ItalianServings: 10 Calories257kcal

Pasta:

  • Prepare the following ingredients: salted water
  • 16ozbucatini spaghetti (or your choice pasta)
  • 2 tablespoons toasted pine nuts
  • Optional garnishes such as baby tomatoes, fresh basil, parmesan cheese, etc.

Cook Pasta:

  • Cook the pasta according to the package directions, being careful to use salted water throughout. Do not rinse
  • Return to a dry saucepan and cover with a lid until ready to use.

While the pasta is cooking, make the homemade pesto sauce:

  • Pine nuts should be heated in a small sauté pan over medium heat, stirring often as you see they are beginning to brown. Once they begin to brown, the process moves quickly, so keep an eye on them and take them from the fire once all of the nuts are roasted (approximately 5 minutes), and set them aside to cool. 2 tablespoons toasted pine nuts should be set aside for serving. Place the olive oil and basil leaves in the container of a Vitamix and blend until smooth (or another high-powered blender). Pour in the ingredients and blend for approximately 60 seconds, or until they are blended but not completely smooth. It may be necessary to take a break, scrape down the sides, and then resume mixing
  • 14 cup pine nuts, garlic, lemon juice, parmesan cheese, salt, and pepper to a blender or food processor and mix or process until the desired consistency is reached (about 30-60 seconds). It may be necessary to take a break, scrape down the sides, and then resume mixing
  • Taste and season with salt and pepper to taste, then pulse to mix.
See also:  Where To Buy Pappardelle Pasta

Put it together:

  • Transfer the hot pasta to a serving plate
  • And Stir in the homemade pesto sauce until it is equally spread throughout the pasta. Lastly, top with the leftover roasted pine nuts. If preferred, garnish with tomatoes and fresh basil. Prepare and serve while still warm, or take to the refrigerator to cool before serving cold.

Store

Keep leftovers in an airtight jar in the refrigerator for up to 3-5 days after preparing them. Take pleasure in it whether it’s hot or cold.

Ingredient Substitutions:

  • Using thick spaghetti noodles (Bucatini) in this dish is something I particularly like doing. You can, however, substitute any other type of pasta with excellent results. The following are some suggestions:
  • Spaghetti noodles: As previously said, bucatini is my favorite type of spaghetti. However, angel hair, tagiatelle, linguine, and other types of pasta are available. Pasta of various shapes, such as bow ties (also known as Farfalle), rigatoni, fusilli, wheels (rotelle), and so on
  • Chickpea spaghetti is a fantastic gluten-free alternative. For a vegetarian recipe, use zucchini noodles (or any other vegetable noodles) for the pasta.
  • Basil leaves that have been freshly picked. I do not advocate substituting any other herbs for the fresh basil because it will have a significant impact on the final flavor. However, when I’m in a hurry (or when I don’t have enough basil), I’ll occasionally substitute fresh spinach for half of the basil, but never all of it
  • The olive oil is optional. Make sure that the taste of the olive oil complements the basil. You can use flavor-infused olive oils (such as garlic, herb, and so on). Pine nuts, for example, might be roasted in a neutral oil such as avocado oil. Pine nuts are essential in the preparation of a classic pesto recipe, and they should not be substituted if you want to get a really original flavor. If necessary, you can use additional nuts such as walnuts, pecans, or almonds
  • Minced garlic
  • Or a combination of the two. The addition of fresh roasted garlic to this pesto recipe is definitely a winner! If you have finicky eaters, you may also add a tiny bit of garlic powder and Parmesan cheese in your dish. Using high-quality parmesan cheese will make a difference in the final flavor of this pesto sauce, as it has in previous recipes. To get the finest flavor, I recommend using freshly grated parmesan.

Serving:0.5g Calories:257kcal Carbohydrates:35g Protein:8g Fat:9g 2 g of saturated fat Cholesterol:3mg Sodium:200mg Potassium:149mg Fiber:2g Sugar:1g Vitamin A: 292 International Units 1 milligram of vitamin C Calcium:78mg Iron:1mg Another selection of our favorite pasta meals is provided below:

  • Gnocchi with Cheesy Sausage is a favorite dish in our household. Fresh, colorful, and packed with vegetables, this pasta primavera is truly a delicacy. ThisPizza Casseroleis one of the most popular dishes in my household. Using this tomato and zucchini pasta sauce in this dish will be a fantastic success. And I can’t forget about this creamy avocado spaghetti
  • It was delicious. This tortellini bake is really warm and soothing.

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Easy Pesto Pasta Recipe (Plus A Leveled Up Version)

In an earlier post this week, I shared my favorite recipe for Basil Pesto. Pesto may be used in a variety of ways, but this simple Pesto Pasta recipe is one of my all-time favorite dishes. It is possible that this content contains affiliate links. The term “Pesto Spaghetti” refers to pasta that has been prepared with pesto sauce. Grated Parmesan cheese and freshly ground black pepper are my favorite toppings for my. In the event that I’m feeling particularly adventurous, I may add in some chopped cherry tomatoes and pine nuts.

  • It may be served hot, warm, or chilled, and you can add any other ingredient that goes well with basil to make it your own.
  • Because there are just a few ingredients in this recipe, you want to be certain that they are of the highest quality.
  • Afterwards, the Parmesan cheese should be finely shredded fresh.
  • Last but not least, the pesto must be delectable.
  • Because basil isn’t always in season during the winter months, I prefer to use store-bought pesto during those months.

How to Make Pesto Pasta

To make Pesto Pasta, begin by cooking 1 pound of pasta until al dente in a large pot of boiling salted water until it is tender. Drain the pasta, reserving 1 cup of the cooking liquid for later use. After that, you’ll transfer the pasta to a large mixing bowl and top it with 1 cup pesto (homemade or store-bought). After that, toss the pasta with the pesto until it’s evenly coated with the sauce. If the pasta is looking a little dry at this point, you can add a splash or two of the reserved cooking liquid to loosen it up a bit.

After transferring the Pesto Pasta to a serving plate, sprinkle with grated Parmesan and freshly ground black pepper, and you’re finished!

What to Add to Pesto Pasta

For a more elevated pesto pasta dish, I prefer to top it with chopped cherry tomatoes and toasted pine nuts.

The tomatoes give the meal a burst of fresh, tangy flavor, while the pine nuts lend a crunch to the dish’s overall texture. Here are some more items that may be used to make Pesto Pasta:

  • Sliced chicken, steak, or shrimp that has been cooked
  • Chickpeas or white beans that have been cooked
  • Cubes of salty feta cheese or shredded mozzarella
  • Broccoli or cauliflower roasted in the oven
  • Zucchini on the grill
  • Almonds or walnuts that have been toasted

Tell me about some of your favorite Pesto Pasta ingredients to include.

Pesto Pasta Recipe

Approximately 10 minutes of cooking time Time allotted: 10 minutes

  • 1 pound dry pasta (any shape with curves or ridges to hold the sauce)
  • Kosher salt
  • 1 cup basil pesto
  • Grated Parmesan cheese
  • Freshly ground black pepper
  • 1 pound dry pasta (any shape with curves or ridges to hold the sauce)

Other mix-ins:halved cherry tomatoes, toasted pine nuts (optional)

  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is firm to the bite. Transfer the pasta to a large mixing basin, reserving 1 cup of the pasta boiling liquid. Mix pesto into the spaghetti until it is uniformly coated. If the pasta appears to be a little dry, add a dash of pasta boiling liquid. Season with salt to your liking
  2. It is at this time that you may incorporate additional ingredients such as split cherry tomatoes and toasted pine nuts
  3. To assemble the dish, divide the pasta among four dishes and sprinkle each with grated parmesan cheese and freshly ground black pepper.

Reader Interactions

This post may contain affiliate links to Amazon or other third-party vendors. Because I am an Amazon Associate, I receive money when people make eligible purchases. This recipe is for Creamy Pesto Pasta, which is one of my all-time favorite pasta recipes. This is a dish that our daughter asks on a regular basis. I believe she has excellent taste! It’s quick and simple to put together and can be done in no time. Make your own fresh basil pesto from scratch or get it already made. As soon as the pesto is prepared, this Creamy Pesto Pasta Recipe comes together in minutes, making it ideal for any night of the week!

And have a peek!

Additionally, you’ll need extra virgin olive oil, heavy cream, and the pasta of your choosing in addition to the pesto recipe.

  • Approximately 2 tablespoons of olive oil should be heated over medium heat in a saute pan. Add the pesto and stir it into the oil until well combined. As the pesto heated, make sure to stir it frequently. When the pesto has warmed up and become a bit frothy, slowly pour in approximately 1/4 cup heavy cream while whisking softly to incorporate. If you want to increase the amount of cream, go ahead. You may always thin out the sauce with a little pasta water if it becomes too thick. I used around 3 teaspoons in this case. Reduce the heat to low and continue to whisk until the cream and pesto are well incorporated. (I like to use a flat bottom whisk for cream sauces and gravies since it works really nicely.) Don’t forget to season with salt and pepper to your liking.

Stir in the drained pasta, making sure that every corner and cranny is covered in the fresh pesto deliciousness. I used a 16 oz. package of butterfly/bowtie pasta (also known as farfalle, pronounced far-fa-lay) for this pesto pasta dish because it holds onto the sauce so nicely (and because it is so darn pretty! ), but you may use whichever type of pasta you choose. This sauce is thick and creamy, and it is quite delicious. To spice things up, toss it some grilled chicken, shrimp, or broccoli for variety.

Please keep in mind that I am not a professional chef, but I do serve in that capacity in our household.

Furthermore, simplicity is usually a plus.

  • If fresh basil is not easily accessible for producing the handmade pesto, there are a few of pre-made choices that would suffice in a hurry
  • They are as follows: Chicken, shrimp, or broccoli may easily be added to this dish by sautéing them in a small amount of olive oil in the same skillet as the pesto sauce before adding them to the pasta. After cooking till done (approximately 6-7 minutes for chicken, 3 minutes for shrimp, and a couple of minutes for broccoli), remove from the pan and cover with a clean kitchen towel or a tea towel to keep warm. Once the sauce has been prepared, add it back in.

Instructions

  1. Heat the olive oil in a medium-sized saucepan over medium heat
  2. Add the pesto and stir to combine. As the pesto heated, make sure to stir it frequently. While continuing to whisk, carefully pour in the heavy cream until the pesto is warmed and just a little bubbling. (You can always add additional cream if you want to make it creamier.) If necessary, thicken the sauce with a little pasta water to achieve the desired consistency. Reduce the heat to low and continue to whisk until the cream and pesto are well incorporated. season with salt and pepper to taste

The original version of this recipe was published on August 21, 2009. (Some of the links in this post may be affiliate links.) Amy Johnson has updated her profile.

ABOUT AMY

Originally intended to be a place for me to explore and discuss about my various hobbies and interests, this blog has evolved into an online cookbook that I am thrilled to share with you. It has been a true pleasure to see this blog grow and develop over the years. The dishes on this page are straightforward, simple to make, and healthy for both the body and the soul. More information may be found here.

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Pesto Pasta – with plenty of pesto sauce!

A Pesto Pasta may be made by anybody, but not everyone understands how to make a Pesto Pasta that is slick with plenty of pesto sauce and does not require the use of a lot of additional oil. Here’s how I go about making it. Make your own pesto and serve it with this dish. It’s just wonderful!

How to make a JUICY pesto pasta with pesto sauce

The following approach will be particularly useful if you’ve ever cooked pesto pasta and found it to be a little on the dry side, then attempted to rescue it by adding ever-increasing amounts of olive oil only to wind up with an extremely oily pasta.

Add pasta cooking water

It will thin down the pesto to ensure that it coats everything evenly and makes a glossy pesto sauce that coats every bit of pasta in a single layer. The starch in the water emulsifies with the pesto, which simply means that the fat in the pesto combined with the starch in the water thickens the pesto and the water. It’s the same as when you shake salad dressings — exactly the same thing. A technique that is practiced in every Italian family and restaurant around the world, this is the “correct” way to prepare pastas, according to tradition.

And THAT is the secret to producing a juicier pesto pasta that is slippery with pesto sauce without using a ton of additional oil!

Best pasta for pesto

Pesto pasta may be made with any type of pasta that your heart wants. Even in today’s cooking video, I recommend that you use the pasta of your choice. However, I do have certain preferences. My favorite pasta dish is penne or ziti (which is just penne with a smooth surface). It’s the most convenient toss for fair distribution, and it yields the “juiciest” pesto pasta, in my opinion. Next on my list of favorite pastas are spaghetti and other thin(-ish) long strand noodles. There is a learning curve to tossing the pesto into the pasta, and the more you work it, the less saucy it becomes (however you can always add more pasta boiling water, but there is a limit to how much you can add).

Pesto pasta tips

As much as I believe that pesto pasta is one of the simplest pastas to prepare, I do have a few pointers to impart — lessons learnt from my own blunders, to be precise.

  • Toss in a large mixing basin rather than the pot in which the pasta was made – basil does not appreciate heat. It goes completely dark. Adding the heat from the pasta is OK — but adding the heat from the saucepan will make the basil bitter. Don’t just throw it on the stove! Once again, black basil is used. Remove 1 cup of pasta boiling water immediately before draining (do not remove it earlier, otherwise the pasta will not be starchy enough). Take out a lot more than you think you’ll need since you never know when you’ll need it. You will be surprised at how much the pasta can absorb – I used 3/4 cup for 300g/10oz pasta for the spaghetti in the video (because I kept tossing it to film and it kept sucking up the sauce! )
  • I used 3/4 cup for 300g/10oz pasta for the fettuccine in the video (because I kept tossing it to film and it kept sucking up the sauce! )
  • Season the water– Pesto is often not (and should not be) seasoned to the point that it eliminates the need to season the water once the pesto is stirred through the pasta. The most effective approach to season Pesto Pasta is to salt the water
  • DO NOT REHEAT leftover pesto pasta after it has been prepared! Pesto in a dark color, once again. Room temperature is the best you can hope for when eating
See also:  How Long To Dry Fresh Pasta

I’m going to assume that you’re using a homemade pesto when I give you these suggestions (basil or otherwise). I haven’t cooked with store-bought pesto long enough to know if it would become black when exposed to high heat. Regardless of the type of pesto you use – basil, rocket/arugula, spinach, etc. – the stages in myhomemade pesto recipe are the same. For a comprehensive list of alternatives, see myhomemade pesto recipe. The pesto in the image below is made with rocket/arugula and walnuts, and I really like it since the spicy rocket and somewhat bitter walnuts work so well together.

– Nagi x Nagi x Nagi x

Try these on the side

  • Caprese Salad– the combination of luscious tomatoes and bursts of acidity from the balsamic sauce is a winning combination. Any salad or steamed veggies that has been dressed with Italian dressing or balsamic vinegar
  • Sprinkle over some halved cherry tomatoes and/or a handful of spinach or rocket/arugula while the pasta is cooking.

And for Pasta Monsters

  • Each and every person’s favorite every day Bolognese
  • Make Slow Cooked Shredded Beef Ragu, or try this Italian Sausage and Beef Ragu, which is also delicious. Baked Ziti is the mother of all pasta bakes
  • It is a dish that may be made in a variety of ways. Pasta with Creamy Chicken and Bacon
  • Alfredo Pasta
  • Creamy Chicken and Bacon Pasta Pasta alla Norma (Normal Pasta) is a Sicilian eggplant, tomato, and basil pasta dish. Browse through all of our pasta recipes.

Pesto pastaWatch how to make it

Each and every person’s favorite everyday meal Bolognese; You may also try this Italian Sausage and Beef Ragu, which is slow cooked shredded beef. Baked Ziti is the mother of all pasta bakes; it is a dish that has been around for hundreds of years. pasta dishes such as creamed chicken with bacon, Alfredo, and fettuccine alfredo are examples of such dishes. The traditional Sicilian pasta dish of eggplant, tomato, and basil is known as Pasta alla Norma (the usual). Recipes for pasta can be found here.

  • (Note 1) 1 cup homemade pesto (Note 1). Pasta of your choosing (ziti, penne, and spaghetti are among of my favorites, see Note 2)
  • 300-350 g / 10-12 ounce 2 teaspoons salt
  • 3/4 cup pasta boiling water
  • Parmesan cheese for serving
  • Bring a big saucepan of salted water to a boil
  • Remove from heat. Cook the pasta for the specified amount of time per the package instructions. Take 1 cup of the pasta cooking water and set it aside just before draining it. In a colander, drain the pasta and set it aside for a minute. Transfer the pasta to a large mixing bowl (do not use the pasta boiling pot since it is very hot)
  • Add the pesto and 1/4 cup of the pasta water and mix well. Toss to coat the pasta in the pesto, adding additional water if necessary to make the spaghetti smooth and juicy rather than dry and sticky
  • Serve immediately. Taste and season with additional salt and pepper if required. Serve immediately, topped with freshly grated parmesan, and enjoy!

1. Pesto- This recipe is intended to be used in conjunction with the homemade pesto that I shared earlier today. However, the same procedure may be used with store-bought items. If you’re using store-bought, use 1/2 cup or more. Because basil extract has a more intense flavor than fresh basil, they usually require less than when using handmade basil. 2. Pesto pasta—Zucchini and penne are two of my favorites for pesto (explained in post). Spaghetti is the next type of pasta, followed by various long strand pastas.

  • Use 300g/10oz of pesto sauce to cover the chicken breasts thoroughly – this will yield 3 big servings and 4 tiny portions. Use up to 350g/12oz of pesto sauce per plate of pasta for a “regular” amount of pesto sauce – 4 standard servings. If you use more pasta than necessary for one batch of homemade pesto, the pasta will become bland and lack pesto flavor.

3. General considerations:

  • Don’t ever put pesto pasta on a hot stove since the heat will turn the basil black. Some individuals prefer to conclude with a squeeze of lemon juice
  • This is a personal preference. Leftovers should be stored in the refrigerator in an airtight container. Do not reheat leftovers since this will turn the basil black. Simply allow it get to room temperature before serving – pesto pasta served at room temperature is delicious

Life of Dozer

Always use caution while preparing pesto pasta on a hot stove since high heat will turn the basil black. When it’s time to end, some folks prefer a squeeze of lemon juice. Storage instructions: Refrigerate leftovers in an airtight jar for up to 3 days; Reheating leftovers will turn the basil black as well. To consume, simply allow to come to room temperature – pesto pasta served at room temperature is delicious;

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Reader Interactions

Delicious vegetarian spaghetti recipe made with fresh basil and walnut pesto that’s sure to please everyone. The greatest way to use up all of the fresh summer basil blooming in your herb garden is to make pesto sauce from scratch. My tried and true instructions will help you to prepare a great pesto pasta that will not become black or bitter when exposed to the elements. Pin

Basil Walnut Pesto

A classic Italian sauce prepared with fresh basil leaves, pine nuts, garlic, sea salt, Parmesan cheese, and olive oil, pesto or pesto alla genovese is known as pesto alla genovese. It has a gritty, rustic texture, and the freshness of basil leaves and nuttiness of pine nuts add to the flavor of the pesto sauce that is created at home. For this spaghetti dish, I’m using a pesto sauce made with basil and walnuts. The pesto sauce is enhanced by the presence of walnuts, which impart an earthy, powerful flavor.

A plant-based creamy sauce bursting with flavorful ingredients such as basil, walnuts, cheese, and extra virgin olive oil is what we’re talking about.

Ingredients For Pesto

In order to prepare this pesto sauce, you will only need seven ingredients plus a food processor. It is a sauce that does not require cooking. The pesto sauce is ready when the ingredients have been blended together. Fresh Basil: When creating pesto, only fresh basil leaves should be used. Italian basil will be a great choice for this dish. Walnuts: You may substitute pine nuts or cashews for walnuts if you choose not to use them. Cheese: Parmesan cheese, either grated or shredded, is suitable for this sauce.

Extra Virgin Olive Oil: Make use of a high-quality extra virgin olive oil.

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Basil Pesto Turning BlackBitter

Nothing beats the satisfaction of making a pot of pesto sauce at home from fresh basil leaves gathered from the kitchen garden. It is one of the quickest and most straightforward sauce recipes available. However, the most difficult aspect of making basil pesto is that it can turn black and bitter at times. I’m going to share a few ideas and strategies with you to prevent making black and bitter pesto sauce: 1)Pesto Sauce is not intended for use in heavy-duty cooking. In fact, the pesto despises being exposed to high temperatures.

  • Tip: While the pasta is still hot, combine the pesto sauce in a mixing dish rather than on the burner.
  • 2)Oxidation causes pesto to become black when exposed to air over an extended period of time.
  • 3) The flavor of oftenpesto is bitter.
  • First and foremost, the nuts or olive oil has gone bad.
  • Tip: Make certain that you are using high-quality ingredients, notably checking that the nuts and olive oil are of high quality.

Second, one or two blitzes in a food processor are all that is required to produce pesto sauce from scratch. Alternatively, you may prepare the sauce with a classic mortar and pestle.

Best Pasta For the Pesto Sauce

Feel free to use any type of pasta you like to cover in the green pesto sauce of your choosing. My personal preferences are either spaghetti (in the long noodle shape) or penne (in the short noodle shape) (the tubular shape). The rich and creamy pesto sauce clings to the forms of pasta in a pleasing manner. I believe that the delicate texture of pasta such as angel hair works particularly well for making basil pesto pasta.

How To Make Basil Pesto Pasta

It is a very basic and uncomplicated procedure that takes very little preparation time. Preparing the Pasta: In a saucepan, bring water and salt to a boil. Cook until the pasta is al dente, depending on the form you choose. 1 cup of the boiling pasta water should be set aside. Remove any residual water from the container. Transfer the cooked pasta to a large mixing bowl and set aside. To make Pesto Sauce, follow these steps: To prepare the pesto sauce, begin by combining all of the ingredients in a food processor until smooth.

  • Mix well, then add 1 1/4 cups of the pasta water you saved to make it saucy.
  • What is the best way to keep leftover basil pesto?
  • Close the container’s lid and place it in the refrigerator for 2 – 3 days to keep it fresh.
  • Is it safe to consume uncooked pesto sauce?
  • It may be used as a dip, salad dressing, or gluten-free sandwich spread, depending on your preference.
  • The pesto spaghetti may be reheated on the stovetop or in the microwave if desired.
  • It will not be as fresh and flavorful as it should be.
  • Pin

More Pasta Recipes For You

Pasta with Tomato Sauce Pasta with Makhani Sauce Pasta with Chicken and Broccoli Pasta with a Creamy White Sauce Spaghetti Aglio Olio in the Instant Pot Subscribe to our weekly email or follow us on Instagram and YouTube for video recipes if you want to include more of these types of meals in your life. If you make this dish and find it to be delicious, please rate it with a star rating. Having more people know about us allows us to develop and reach many more food enthusiasts like you who are seeking for a wonderful tried and proven recipe.

Ingredients For Cooking Pasta:

  • Pappardelle with a tomato sauce Pappardelle With Makhani Sauce Pappardelle with Chicken and Broccoli Pappardelle with a Creamy White Sauce Spaghetti Aglio Olio made in the Instant Pot. Join our weekly newsletter or follow us on Instagram and YouTube for video recipes if you want to include more fun dishes in your life. Thanks for taking the time to try this dish and write a review. Having more people know about us allows us to develop and reach many more food enthusiasts like you who are seeking for a wonderful tried and true recipe. Pin

Ingredients For Basil Pesto:

  • Fresh basil leaves
  • 12 cup walnuts
  • 14 cup grated parmesan cheese
  • 14 cup extra virgin olive oil
  • 4 – 6 garlic cloves
  • 2 cups fresh basil leaves season with salt and pepper to taste

Other Ingredients:

  • 1 Cupcherry tomato, peeled and cut into quarters
  • (Optional): 2 – 4 tablespoons heavy cream
  • 1 tablespoon coarsely chopped walnuts
  • 1 teaspoon salt

Cook Pasta:

  • In a saucepan, bring water and salt to a boil. Cook until the pasta is al dente, depending on the form you choose. 1 cup of the boiling pasta water should be set aside. Remove any residual water from the container. Transfer the cooked pasta to a large mixing bowl and set aside. Remove from consideration

Make Basil Pesto:

  • While the pasta is cooking, begin preparing the pesto sauce. Pin
  • Place all of the pesto ingredients (except the olive oil) in a food processor fitted with a blade attachment and pulse until smooth. Close and secure the food processor’s lid. Begin mixing the ingredients while gently and consistently adding the olive oil into the mixture. It’s possible that you’ll have to quit. Scrape the items together and combine them once more. However, do not mix for more than 1 minute. Pin
  • Refrigerate pesto sauce in an airtight container for up to 3 days or use it immediately

Assemble:

  • Place the cooked pasta in a large mixing basin. Toss in the pesto sauce, cherry tomatoes, cream, and 14 cup of the pasta water that was saved from the boiling process. Toss the pasta to ensure that it is uniformly coated with the sauce. The sauce should be able to adhere to the pasta
  • If the pasta starts to dry up or absorb up the sauce, add 14 cup of the leftover boiling pasta water and mix once more. Garnish the basil pesto spaghetti with walnuts and cheese, if desired. As soon as you make the basil pesto pasta, serve it immediately with focaccia bread.
  • Pesto Sauce is not intended for use in heavy-duty cooking. While the pasta is still hot, combine the pesto sauce in a mixing dish rather than on the burner. Pesto becomes black after being exposed to air for an extended period of time owing to oxidation. If you combine the pesto sauce in the food processor for an excessive amount of time, it will become bitter. Feel free to use any type of pasta you like to cover in the green pesto sauce of your choosing. Personally, I prefer the shapes of spaghetti (a long noodle form) or penne (a tube-shaped noodle shape). It is necessary to utilize the boiling pasta water to make the pesto pasta saucy and luscious. The use of heavy cream is entirely optional. It adds creaminess and richness to pesto pasta.

Nutritional Information (Calories: 542kcal|Carbohydrates: 45g|Protein: 13g|Fat: 36g|Saturated Fat: 9g|Cholesterol: 36mg|Sodium: 1875mg|Potassium: 351mg|Fiber: 3g|Sugar: 3g|Vitamin A: 1200IU|Vitamin C: 13mg|Calcium: 158mg|I Follow me on Pinterest @hinagujralon!

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