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
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. With every pesto recipe, a generous sprinkle of parmesan cheese is a must-have finishing touch. – 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
Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings for 3 to 4 persons To scale the recipe video above, tap or hover your cursor over it. Learn how to prepare a delicious pesto pasta that is dripping with pesto sauce without using copious amounts of oil, which would make it too greasy. When you use pasta boiling water in your pesto, it emulsifies with the oil in the pesto, allowing it to adhere to every strand of pasta and become more flavorful.
Make this with fresh pesto from scratch for the finest flavor.
- (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 designed to be used in conjunction with the homemade pesto that I posted 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
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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.
- I sautéed the onions in olive oil until they were somewhat sweetened, and then added some chopped sun dried tomatoes to the pan.
- We topped it with a little additional pesto because it was dry.
- I would never have thought to combine sautéed onions with pesto pasta, but it turned out to be a delicious combination.
- 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.
- I then added the spaghetti to the pan and stirred everything together thoroughly before serving it directly out of the frying pan.
- Read MoreWow, this was a huge hit with the entire family!
- The only thing I changed was that I sprinkled some red pepper flakes on top.
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.
Instead of using Parmesan cheese, I would suggest using Feta cheese instead.
The spaghetti was far too dry for my liking.
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.
How to Make Pesto Pasta
As previously said, creating pesto pasta is a simple process. All you have to do is follow these steps:
- 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
- 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
- Then serve. Toss in the cooked pasta and toss until the pesto is evenly distributed throughout
- Toss in a large handful of arugula until it’s slightly wilted
- 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.
The Right Way(s) to Serve Pesto on Pasta
The best method to keep your audience interested and wanting more is to end your story on a cliffhanger, as any scriptwriter, author, or comic book writer will tell you. This moment alone makes me anxious as I anticipate what will happen now that Rey has discovered Luke, how Jon Snow will be resurrected from certain death, whether Rick has a viable strategy for dealing with the Whisperers, and what in the world Kenji has in store for us in the sequel to his first novel. I’m a sucker for storylines that are told in installments.
Despite the fact that I didn’t mention it at the time, smart readers may have recognized that I left out a significant amount of information.
At first glance, this may not appear to be a significant absence.
Pesto, on the other hand, is a fascinating pasta outlier since it is a sauce that deviates from the SPOP formula (Standard Pasta Operating Procedure). What exactly is SPOP? Generally speaking, it goes something along the lines of:
- To begin, heat the sauce in a skillet, whether it is a readymade sauce such as ragù or a pan sauce such as clam sauce that can be created quickly in a skillet. Second, transfer the cooked pasta to the skillet with the sauce, stirring furiously as you add a little pasta-cooking water at a time, while boiling everything together over high heat and stirring constantly
- 3. Remove the sauce from the heat when it has thickened to almost a noodle-coating consistency and quickly whisk in the cheese, more oil and/or butter while swirling and tossing constantly
- Step 4: Consume
SPOP may be made in a variety of ways, but the basic concept remains the same: cook the pasta in the sauce until it is done to your liking. Perhaps the most crucial thing to learn if you want to enhance the quality of your pasta is how to make it in the first place. SPOP is just OOTQ when it comes to pesto.
The Most Important Rule of Cooking With Pesto: Don’t Cook It
Unlike practically every other pasta sauce on the market, pesto’s allure is predicated on its fresh, raw flavor, which sets it apart from the competition. Heat, and in particular extended exposure to high temperatures, is one of the most harmful things you can do to your skin. That is why most store-bought pesto is so disappointing: it lacks flavor and texture. Heat sterilization is required for canning and bottling, which cooks the basil, reducing its strong anise-mint aroma and making it bland in flavor.
** If you want to blame red tape and bureaucracy at PASTY (Pasta Associative Society of Timbuktu and Ytaly), you may point your finger at them for using the same acronym for two very different procedures.
- Step 1: Cook the pasta until it is al dente. Step 2:Transfer the pasta to a mixing or serving bowl
- Step 3:Add the pesto
- Step 4:Combine the ingredients. Step 4: Gradually add the pasta water, stirring constantly, to bind and emulsify the oil-based sauce. Step 5: Consume
It’s clear that there is still heat in this process—the pasta is hot, and the pasta water is just coming to a boil—but it does not have the same effect on the basil’s freshness as it would if you were to cook it all at the same time over the fire, as described in the original SPOP approach.
But Wait, There’s More! (The Mystery of Potatoes and Green Beans)
If I were clever, I’d stop right here and let you to ponder what in the world this enigma could possibly be about. That would be a good example of a cliffhanger. But I’m not going to play games with you like that, no matter how much it hurts my ratings. To go right to it, I’ll say this: In Genoa, the birthplace of authentic Ligurian pesto, you’re likely to find it served with pasta, potatoes, and green beans that have all been cooked together in a single pot. What in the world is going on with this situation?
- Most of my cookbooks were unable to provide a satisfactory explanation, so I resorted to Italian food blogs and their (at times heated) comments sections to see if I could come up with a more satisfactory answer.
- While some argue that “avvantaggiate” should be used instead, others argue that the term should apply not to the pesto, but rather to a specific form of pasta that is typically served with pesto, such as trenette, a long noodle that looks like linguine, rather than the pesto itself.
- Afterwards, of course, there are some rational humans who are ready to accept that two meanings can coexist in the same context.
- Apart from that, there is much debate on what sort of pasta should be served with pesto when potatoes and beans are included in the dish.
- However, as you might think, there are a plethora of additional sources that contradict this; I’ve discovered examples of the potato-and-bean combination with virtually every type of pasta.
- Even yet, the question of why potatoes and beans were included remains unanswered.
- I had never found any evidence to support my notion until lately, when I discovered the same explanation on multiple websites, including the website of the Genovese Pesto Consortium, which I had never seen before.
- For years, I’ve been included potatoes in my pesto pasta recipes, nearly always opting for russets because of their high carbohydrate content.
- They provide precisely the right amount of starch without being as powdery and crumbly as russets, resulting in a more balanced and less pasty outcome.
Maybe that’s all there is to it after all. I’ll tell you what I promise: I’ll delve further deeper and report back on what I uncover. Next time, please.
Easy Pesto Pasta Recipe
If I were intelligent, I’d stop here and let you to ponder what on earth this riddle might possibly be. An effective cliffhanger would be something like this: Nonetheless, I will not play games with you, even if it means that my ratings will suffer. Immediately after that, I’ll get down to business. In Genoa, the birthplace of authentic Ligurian pesto, you’re likely to find it served with pasta, potatoes, and green beans that have all been cooked together in a large, heavy stockpot. What the hell is going on with that?
Most of my cookbooks were unable to provide a satisfactory explanation, so I resorted to Italian food blogs and their (at times heated) comment sections to see if I could come up with a more satisfactory answer.
While some argue that “avvantaggiate” should be used instead, others argue that the adjective should refer not to the pesto, but rather to a specific type of pasta that is often served with pesto, such as trenette, a long noodle that looks like linguine, and that the adjective should be used in this context.
- Afterwards, of course, there are those rational humans who are ready to accept that two meanings can live side by side.
- Apart from that, there is much debate on what sort of pasta should be served with pesto when potatoes and beans are included in the recipe.
- That is, of course, contradicted by a slew of other sources; I’ve come across examples of the potato-and-bean combination with virtually every pasta form.
- But the issue of why potatoes and beans were included continues to nag at the forefront of our minds.
- Up until recently, I had never been able to corroborate my notion, but I suddenly discovered the same explanation on multiple websites, including one run by the Genovese Pesto Consortium.
- Adding potatoes to my pesto pasta has been a tradition of mine for many years, and I nearly always use russets because of their high carbohydrate content.
- They provide precisely the right amount of starch while not being as powdery and crumbly as russets, resulting in a more balanced and less pasty outcome.
Possibly, that is all there is to it. Say this: I pledge to dive further deeper and share my results with you in the near future. There will be a second chance.
Can I Just Put Pesto on Pasta
To put it simply, it is the exact core of this dish. As soon as the noodles are through cooking, you can toss them with some basil pesto, a little pasta water, salt, and pepper, and you’re ready to go. The hot starchy pasta water will aid in the preparation of a delicious sauce, loosening it while yet allowing it to cover each noodle. Scroll down to see my step-by-step video tutorial on how to build this project.
What Is the Ratio of Pesto to Pasta
Pesto is highly tasty and may be used in large quantities. It may be used in a variety of dishes ranging from veggies to vinaigrette to dressing. The ratio that I employ is as follows:
- 4 ounces of uncooked pasta to 3 tablespoons of pesto is a delicious combination.
What’s the Best Pasta to Use
Obviously, this is a matter of personal preference, but pasta with a lot of grooves, like as farfalle or fusilli, is frequently preferred since it allows you to get more sauce onto each noodle. What I enjoy is:
How Do You Use Pesto
It may be applied in a variety of situations. It may be used as a marinade or as a finishing sauce to finish off a steak or chops. Pesto freezes well and may be used to improve the flavor of virtually any dish you prepare. Here are some examples of how I make use of it:
- Serve over pasta, risotto, or meats like chicken, steak, or pork
- Toss with vegetables
- Or use as a marinade for poultry.
Don’t be limited by these suggestions; instead, be imaginative. It’s wonderful, and it’s quite adaptable.
What Goes Well With Pesto Pasta
There are a variety of ingredients that you can use into your basil pesto pasta to make it stand out from the crowd. Here are some suggestions:
- If you want to make your basil pesto pasta stand out from the crowd, there are several things you can do to enhance the flavor:
Please believe me when I say that this is not the end of the list for you. As previously said, you may experiment with this spaghetti by adding some of your favorite cheeses, veggies, or meats.
How to Make It Creamy
If you want to take it to the next level, add a little amount of heavy cream or crème fraiche to the mix. It will offer another layer of complexity to this meal, as well as some fat and a creamy finish, and it will also provide some color to the dish.
Can I Cook the Pasta Ahead of Time
Yes, you are capable of doing this task. To cool it down, I recommend cooking it and then immediately running it under cold water until it is cool. Transfer the cold noodles to a plastic bag or container and throw in 2 to 3 tablespoons of olive oil, tossing to coat the noodles well. This is done in order to prevent the noodles from sticking together. Refrigerate for up to 4 days to allow flavors to blend.
Recipe Chef Notes + Tips
Prepare the pesto pasta by putting it in a medium-sized pan with 2 -3 tablespoons of boiling water and heating it on low heat until it is hot to the touch. Make Ahead: If you want to serve this dish the day before, I recommend keeping the pesto and pasta separate. How to Keep It Safe: Refrigerate for up to 4 days after covering with plastic wrap. Once the water begins to boil, make sure you salt it well. The water should have a flavor similar to that of the ocean. I’ll be responsible for keeping the spaghetti flowing as well as seasoning it.
To further improve the flavor, try including some veggies or cooked protein into the dish.
More Pasta Recipes
- Squash with Turkey Bolognese
- Tomato Basil Pasta
- Pomodoro Pasta
- Carbonara Pasta
- Spaghetti Sauce
- Spaghetti Squash with Turkey Bolognese
Remember to like and follow me onFacebook, YouTube, Instagram, andPinterest, and if you have the opportunity to make this, please leave a comment and a rating in the section below!
Easy Pesto Pasta Recipe
Pesto Pasta is a fantastic main dish that is simple to prepare and is loaded with cheese, pine nuts, olive oil, and an incredible amount of fresh basil flavor. Preparation time: 5 minutes Cooking Time: 5 minutes Course:Main Cuisine:Italian Nutritional Information: Servings:4 Calories:501kcal
- 1 pound linguine (homemade or purchased dry)
- 1/3 of the pesto recipe
- Pecorino Romano for decoration
- Sea salt and pepper to taste
- 1/3 of the recipe
- Cook the pasta according to the package directions in a large saucepan of boiling water until al dente. For fresh, allow 2-3 minutes, and for dried, let 8-10 minutes. Prepare your pesto by combining 1/3 cup of the pasta water, a pinch of salt, and some freshly ground pepper in a large mixing bowl until well blended. To finish, garnish with freshly shredded pecorino Romano cheese and serve.
- Instructions for Reheating: Place your preferred quantity of pesto pasta in a medium-sized skillet and add 2 -3 tablespoons of boiling water, stirring constantly, until hot
- Make Ahead: If you plan to serve this dish a day ahead of time, I recommend keeping the pesto and pasta separate.
- How to Store: Wrap the dish with plastic wrap and place it in the refrigerator.
- Once the water begins to boil, make sure you salt it well. The water should have a flavor similar to that of the ocean. As well as helping to keep the spaghetti flowing, it will also help season it.
- This pasta should not be cooked in a hot pan on the stovetop since the sauce will split and the basil will separate from the oil, resulting in a highly oily dish.
- To further improve the flavor, try including some veggies or cooked protein into the dish.
The following are the nutritional values: 501kcal|86g carbohydrate|16g protein|9g fat|2g saturated fat|2mg cholesterol|200mg sodium|253mg potassium|4g fiber|4g sugar|417IU vitamin A|57mg calcium|2mg iron|417IU vitamin A|57mg calcium|2mg iron Pesto Pasta Recipe that is simple to make Chef Billy Parisi’s recipe was last updated on March 16, 2020.
Creamy Pesto Pasta Recipe
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.
- Heat the olive oil in a medium-sized saucepan over medium heat
- 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
On a medium heat, warm up the olive oil, then add the pesto and stir it in. As the pesto heated, be careful to stir it frequently. While continuing to whisk, slowly pour in the heavy cream until the pesto is warmed and just a bit frothy. It’s fine if you want to add additional cream afterwards if you want. If necessary, thicken the sauce with a little pasta water. Cook for another minute or two, until the cream and pesto are well incorporated. to taste with salt and pepper
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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Pasta with Pesto
- This is a delicious dish. As suggested by others, I increased the amount of pesto I used. Also included were cherry tomatoes cut in half and portions of rotisserie chicken from a local grocery shop rotisserie chicken. Super simple and delicious
- This is a fantastic dish that we cook on a regular basis! Serve with cherry or grape tomatoes that have been halved. In addition, we reduce the amount of salt and increase the amount of pepper.
- Make sure you don’t make the same mistake. I followed the recipe and used 2/3 cup pre-grated cheese. It was far too salty, and I had to add additional basil and almonds to make up for the lack of flavor.
- It’s really quick and uncomplicated. It was served with extra-thick pork chops (2 inches in thickness). It was a breeze to prepare meals with the guys. The only change I would suggest is that I used a third cup more pesto than the recipe called for. What is called for in the recipe is just insufficient
- It was only because I believed the pasta required more than 2/3 cup pesto per pound of pasta that I rated it two forks in my evaluation. After adding 2/3 cup, I tasted it and found it to be tasteless. When I added additional pesto, it became quite excellent, and I would give it three forks
- This was fantastic. I did use the full pesto recipe for a pound of pasta, but I saved some to use as seasoning for a chicken breast that I cooked with the rest of the pesto. It could have fed a large number of people and tasted fantastic
- Delicious, easy, and quick to prepare. What could be better than this
- Hmmm. Everyone else seems to enjoy the pesto dish as well. I haven’t tried this recipe yet, but it appears to be correct to me
- This was a horrible experience. Especially the pesto, which I would never make again, was a disaster.
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.
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
- 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
- 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.
Elise Bauer is a woman who works in the fashion industry.
|Nutrition Facts(per serving)|
Elise Bauer is a young woman who has a passion for fashion and beauty.
|Amount per serving|
|% Daily Value*|
|Saturated Fat 6g||31%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 3mg||15%|
|*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.
Best Pesto Pasta (Recipe & Tips)
Produce the greatest pesto pasta, precisely coated in sauce for maximum taste, then combine it with juicy, quick-roasted tomatoes and fresh baby mozzarella to make the best pesto pasta ever! Keep it vegetarian or add some shrimp, grilled lemon chicken, or this fast Italian baked chicken to make it a meal to remember. Ideas for prepping ahead of time are offered. Quite a few roasted tomatoes and handmade basil pesto have been making their way out of my kitchen recently. And I’ve been having a lot of fun experimenting with new ways to utilize them!
You all made it, with several of you tripling the sauce so that you could toss in some pasta.
However, if you’re looking for a simple vegetarian pesto pasta dish that requires no cream or chicken, today’s recipe is for you!
Pesto pastacaprese pasta in one!
With this dish, you’re basically getting a sort of hybrid pasta scenario that’s the best of summer in one bowl. As an example, think of caprese pasta, which is cooked with tomatoes and mozzarella and tossed in a vibrant, fresh basil pesto. Although tiny raw tomatoes might be used, roasting them (which can be done ahead of time) will result in tomatoes that are incredibly soft and bursting with powerful, concentrated flavor—adding an added layer of deliciousness to the recipe.
Can you just add pesto to pasta?
What could possibly be more difficult than tossing some spaghetti with a little pesto?! Not difficult at all, however there are a few things to keep in mind for the greatest flavor and to help keep the lovely brilliant green color and aromatic scent of your basil pesto for as long as possible:
- Is it necessary to cook the pesto before adding it to the pasta? NO! Because it will alter color and lose its brilliance if cooked, pesto is not recommended for use. Do not add the pesto to your pasta while it is still cooking in the hot pot. For the same reason, don’t simply pour the pesto into the hot pot of pasta
- Instead, move the cooked, drained pasta to a big mixing bowl and toss with the pesto until everything is well combined. The heat from the pasta is sufficient to warm the pesto to the proper temperature. Make use of a small amount of the pasta boiling water to assist distribute the pesto evenly and thoroughly coat the pasta
- How much pesto do you think you’ll need? Keep the pesto to a bare minimum! To get the most taste out of it, you must cover the pasta well with it before serving. 1 pound pasta, 1 cup homemade pesto (you may substitute store-bought pesto in a pinch), and occasionally more are used in this recipe.
Which pasta is best with pesto?
You’ll have a couple different pasta alternatives to choose from here. In fact, short and curving pasta varieties such as rotini and fussili, which I used in my previous broccoli pesto pasta, are excellent for retaining as much sauce as possible. In addition, broccoli pesto is a little thicker than what we have here in the kitchen. However, because I only had thin spaghetti on hand today, I ended up making do with what I had. A excellent alternative to pasta for light oil-based sauces (such as this previous olive oil pasta), spaghetti also works well in this recipe and provides for a visually appealing presentation.
Large pasta shells, thick pasta tubes, and other items such as lasagna noodles should be saved for a richer ragu (like in thislasagna soup).
How to make pesto pasta
To prepare pesto pasta, you may go as easy as tossing your warm pasta with homemade pesto and a little of the pasta cooking water and serving it immediately (following my tips above). By adding some roasted tomatoes and fresh mozzarella balls, you may transform it into a delicious vegetarian entrée if you so choose. Here’s how to do it step by step:
- The tomatoes should be roasted. Cut in half and tossed with extra virgin olive oil, sea salt, and freshly ground black pepper, these are my favorite little tomatoes (campari or even grape tomatoes). Preheat the oven to 450 degrees and roast them for anywhere between 25 and 35 minutes, depending on how many you have on a wide baking sheet. (You can complete this a few of days ahead of time.)
- Prepare the pasta. I used 1 pound of thin spaghetti for this recipe and cooked it until it was al dente in salted boiling water (follow your package instructions). Drain the pasta, but make sure to reserve approximately 12 cup of the boiling water for subsequent use. Combine everything in a large mixing bowl. Toss the cooked pasta in a large mixing dish to cool. Toss the pasta with the pesto to ensure that it is fully coated with the sauce (use a bit of that pasta cooking water to help distribute the pesto, if you need to). Taste it and season with a bit of kosher salt and freshly ground black pepper to your satisfaction. Combine the roasted tomatoes and baby mozzarella in a large mixing bowl. Give it another toss to ensure proper mixing. If desired, sprinkle with fresh parsley before serving.
Make the roasted tomatoes and homemade basil pesto ahead of time and store them separately in the refrigerator until required. In the meantime, you may reheat the already-cooked tomatoes in the oven while you prepare the pasta. See my earlier post for a recipe for fast roasted tomatoes. A tightly sealed mason jar of basil pesto can keep for up to a week in the refrigerator if stored correctly. See how to make basil pesto for a recipe and some helpful hints. Whole grain pasta is also recommended if you’re following a more stringent Mediterranean diet.
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Pesto Pasta Recipe with Tomatoes and Mozzarella
- Here’s how to prepare the greatest pesto pasta, which is precisely covered in sauce for the most flavorful results! The great dish may be completed by using juicy roasted tomatoes and fresh mozzarella
- Preparation time: 10 minutes Cooking Time: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalianServings6people Calories516.4kcal
- Small tomatoes, halved
- Kosher salt, black pepper, 2 garlic cloves chopped
- Extra virgin olive oil
- 1 pound thin spaghetti
- 1 cup basil pesto (optional). I used this recipe for homemade pesto
- Baby mozzarella (about 6 ounces) and fresh basil for garnish
- Preheat the oven to 450 degrees Fahrenheit and place a rack in the center. Toss the tomatoes with the kosher salt, black pepper, garlic, and extra virgin olive oil in a large mixing basin until well combined. Toss the tomatoes with the olive oil and bake for 25 to 35 minutes in a preheated oven, or just before they collapse and acquire some char (if you don’t want them to get too mushy, remove the tomatoes early). Remove the dish from the oven when it is done. (See also the notes.) As soon as the tomatoes begin to roast, start cooking the pasta in boiling water according to the package directions until al dente (about 10 minutes). 12 cup of the pasta boiling water should be set aside. Remove the pasta from the pot
- In a large mixing bowl, combine the cooked spaghetti and the remaining ingredients (same bowl used earlier for the tomatoes). Toss in the pesto until everything is well-coated. If necessary, a small amount of the pasta boiling water can be added to aid in mixing the ingredients uniformly. Using your taste buds, determine whether additional kosher salt and black pepper are required
- Toss the roasted tomatoes and mozzarella into the spaghetti dish and mix well. Toss everything together. Warm the dish before serving. Fresh basil can be used as a garnish if desired
- Tip for making ahead of time: Both the roasted tomatoes and the homemade basil pesto may be made ahead of time. This spaghetti has a lot of flavor. I frequently make use of my leftover quick roasted tomatoes, which I keep in the fridge in a mason jar with a tight-fitting cover for 3 to 5 days (make sure the tomatoes are at room temp before storing). In most cases, homemade basil pesto will keep in the refrigerator for up to 1 week (for more information, see this basil pesto recipe). Whole grain pasta is recommended for the Mediterranean diet. The following are some storage tips for leftover pesto pasta: keep it in the fridge in a tightly-sealed container for up to 2 nights (this will depend on if you prepared any part of it ahead of time)
- To make this pesto pasta more filling, you may add grilled chicken or shrimp that has been lightly seasoned. Then, once the pasta has been tossed with the pesto, put in the protein (which should be cooked and still warm), followed by the roasted tomatoes and mozzarella. For high-quality Mediterranean items, such as the extra virgin olive oil used in this recipe, please visit Our Shop.
Calories:516.4kcal Carbohydrates:66g Protein:16.6g Fat:20.8g 4.2 g of saturated fat Cholesterol:10.1mg Sodium:412.2mg Potassium:526.9mg Fiber:4.9g Sugar:7.3g Vitamin A (in IU): 2092.8 Vitamin C (21 milligrams) Calcium:166.8mg Iron:1.6mg
Easy Pesto Pasta Recipe
ByPublished:Updated:Published: This post may contain affiliate links (at no additional cost to you). Please read my disclaimer before continuing. See for yourself how simple it is to prepare a single dish of the greatest pesto pasta ever. Enjoy it as a main meal or as a side dish, and you can eat it warm or at room temperature! Choose between using our simple homemade pesto recipe or buying store-bought pesto. This simple pesto pasta dish is ideal for when you want to have a delicious supper with the least amount of work and that can be prepared in no time at all.
Why This Recipe Works
- Make this dinner as simple as possible by using store-bought pesto or our simplehomemade pesto recipe, which can be made with either fresh spinach or basil. Due to the addition of a little amount of the pasta boiling water, the pasta is wet and the pesto is equally distributed. This thins out the pesto and allows it to coat the pasta well. It is the starch in the water that emulsifies with the pesto, which aids in the thickening of the pesto sauce. The secret to producing great pesto pasta is to add pasta water towards the end of the cooking process. You may use a protein such as chicken to create a delicious chicken pesto pasta dish. When making this recipe vegetarian, try using veggies such as green beans, tomatoes, or peas
- It is simple and quick to do so. This pasta dish can be served as a main meal or as a side dish to other dishes. Think of combining pesto pasta with grilled chicken or baked shrimp, or even a simple caprese salad.
- This dinner may be kept simple by using store-bought pesto or our simplehomemade pesto recipe, which can be made with fresh spinach or basil. Due to the use of a little amount of the pasta boiling water, the pasta is wet and the pesto is equally distributed. This thins out the pesto and allows it to cover the pasta completely. It is the starch in the water that emulsifies with the pesto, which aids in the thickening of the pesto sauce. The secret to producing great pesto pasta is to add pasta water towards the end of the cooking process
- To make a delicious chicken pesto pasta, simply add a protein such as chicken. If you want to make this recipe purely vegetarian, consider putting in veggies such as green beans, tomatoes, or peas
- It’s quick and easy to do so. Whether served as a main meal or as a side dish, this pasta is sure to please everyone. Think of combining pesto spaghetti with grilled chicken or shrimp, or a simple caprese salad.
Pesto made from scratch
How To Make This Recipe
Ingredient numbers and complete recipe instructions may be found in the recipe box below.
- Bringing a medium-sized pot of water to a boil is the first step. Cook the pasta according to the package guidelines after adding the sauce. Immediately prior to draining the pasta, scoop out 14 cup of the pasta boiling water
- Using a colander, drain the pasta
- Transfer the pasta to a large mixing basin
- Toss in the pesto and 1-2 tablespoons of pasta water until well combined. Stir or toss the pasta in the pesto until it is well coated, adding extra water if necessary to make the noodles smooth and soft.
- Lastly, mix in 2 tablespoons of freshly grated Parmarsan cheese. Make sure the pasta is al dente and season with salt to taste
- In a large mixing bowl, combine the ingredients and top with an extra tablespoon of grated Parmesan cheese
- It is not recommended to cook pesto pasta on a hot burner. Instead, move the pasta to a large mixing basin and stir in the pesto until well combined. The heat from the pesto is sufficient to warm the pesto all the way through. You can choose to add a squeeze of lemon to the completed meal if you want. It is possible to prepare the pesto pasta ahead of time and keep it refrigerated until you are ready to serve it. Within 3 days after preparation, the pasta will be fine in the refrigerator. Once the pasta has been tossed with the pesto, throw in grilled chicken or cooked shrimp to the pesto pasta to make it a protein-packed dish. It should be added when the mixture is still heated. It is important to note that freshly prepared pesto will have a greener tint than store-bought pesto.
Frequently Asked Questions
In order to make a single serving of Pesto Pasta, how much pasta should I use? I would never want to be the one to tell you how much you should eat since everyone’s appetites are different and I understand that. However, a reasonable rule of thumb is 2 ounces of dry pasta for every person in the household. * I use 2 ounces of dry spaghetti that is roughly the diameter of a quarter in diameter. In the case of penne or ziti, 2 ounces of dried pasta equals 2 1/3 cups. Is it necessary to cook the pesto before adding it to the pasta?
Heat should not be used to prepare homemade pesto because it will cause the color to fade and the flavor to become diluted.
It is quite simple to prepare a pesto pasta salad using this recipe.
If more pesto is required, add it now.
Ways To Use Leftover Ingredients
If you have any leftover ingredients from this “pesto pasta for one” dish, you might want to consider using them in one of the following single serving or small batch recipes:
- The following recipes use spaghetti noodles: Chicken Spaghetti, Spaghetti with Meatballs, and Pasta Carbonara
- The following recipes use pesto: Smoked Salmon with Eggs and Pesto, Crustless Quiche with Tomatoes and Pesto, and the following recipes use chicken Margherita. Parmesan cheese is used in the following recipes: Chicken Parmesan Tenders, Spinach Manicotti, and Shrimp Fettuccine.
Please see ourFAQ page for additional information on the cooking and baking dishes that I use in our “recipes for one.” Please see ourStore page for examples of the dishes that are served at One Dish Kitchen. It is very appreciated if you would try this single serving pesto pasta or any other dish on One Dish Kitchen and report back to me on how you enjoyed it by rating the recipe and telling me about it in the comment area below. Take a photo and tag us on Instagram (@onedishkitchen) so we can see it!
- Spaghetti (around 2 ounces) (or use your favorite pasta). The diameter of a quarter is equivalent to the weight of 2 ounces of dried spaghetti. * If you wish to use penne or ziti, 2 ounces of dry pasta equals 2 3 cup
- 1 1 2 teaspoons pesto (use store-bought or homemade pesto)
- 1 to 2 tablespoons reserved pasta water
- 2 tablespoons freshly grated Parmesan cheese, plus extra for topping
- Bringing a medium-sized pot of water to a boil is the first step. Cook the pasta according to the package guidelines after adding the sauce. Immediately prior to draining the pasta, scoop out 14 cup of the pasta boiling water
- Using a colander, drain the pasta
- Transfer the pasta to a large mixing basin
- Toss the spaghetti with the pesto and 1 to 2 teaspoons of the pasta water. Combine the spaghetti and pesto in a large mixing bowl, adding additional water if necessary to make the noodles smooth and soft
- Toss in 2 tablespoons of Parmesan until well combined. Using a fork, taste the spaghetti and season with a sprinkle of salt if necessary. Transfer to a large mixing bowl and top with extra cheese if desired. Whether hot or cold, this dish is delicious.
- It is not recommended to cook pesto pasta on a hot burner. Instead, move the pasta to a large mixing basin and stir in the pesto until well combined. The heat from the pesto is sufficient to warm the pesto throughout
- You may like to garnish the completed dish with a squeeze of lemon. It is possible to prepare the pesto pasta ahead of time and keep it refrigerated until you are ready to serve it. Within 3 days after preparation, the pasta will be fine in the refrigerator. To include protein, do the following: After tossing the pasta with the pesto, you may add grilled chicken or cooked shrimp to the pesto pasta to make it a complete meal. It should be added when the mixture is still heated.
Nutritional Values The following is the amount of pesto pasta for one person (1 serving) Calories215Calories from Fat 99 percent of the daily recommended intake 1 gram of fat (11 grams, 17 percent saturated fat, 3 grams, 19 percent polyunsaturated fat) Cholesterol9mg 3 percent Sodium382mg17 percent Potassium62mg2 percent Carbohydrates19g6 percent Fiber 1g4 percent Sugar 1g1 percent Protein4g8 percent Sodium382mg17 percent Potassium62mg2 percent Sodium382mg17 percent Potassium62mg2 percent Vitamin A454 International Units 9 percent of the population The calcium content is 48mg/5 percent iron is 1 mg * 6% of the population A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
The information displayed is based on an estimate supplied by a nutrition calculator on the internet.
Jane Zisk is the founder of OneDishKitchen.com, the world’s most popular website for single-serving recipes, which she launched in 2007. With One Dish Kitchen, the goal is to provide folks with easy-to-follow single-serving recipes that will allow them to take pleasure in the preparation of a meal that will nourish both their bodies and their spirits. Her website is chock-full of hundreds of simple, tasty recipes that are perfect for folks who are cooking for themselves. “The Ultimate Cooking for One Cookbook” is her first book, and her recipes and food photography have appeared in a variety of media such as TODAY.com, Huffington Post, Real Simple, Self Magazine, Woman’s Day Magazine, and Buzzfeed, among others.