Basil Pesto Pasta

Basil Pesto Pasta is a bright, herbaceous, and incredibly satisfying dish that comes together in minutes. Tossed with a homemade or store-bought basil pesto sauce, this pasta bursts with the fresh flavors of garlic, Parmesan, and toasted pine nuts. It’s simple, flavorful, and perfect for weeknight dinners or quick lunches.

Why You’ll Love This Recipe

I love this pasta because it’s so quick and full of vibrant flavor. The pesto clings perfectly to the noodles, and it’s delicious warm or cold. I can serve it on its own, top it with grilled chicken or shrimp, or pack it for lunch the next day. It’s one of those dishes that feels fancy but takes almost no time to make, and it’s a great way to use up fresh basil in the summer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, fusilli, spaghetti, or your favorite shape)

• Basil pesto (homemade or store-bought)

• Parmesan cheese, grated

• Olive oil (if needed to loosen the sauce)

• Salt

• Black pepper

• Toasted pine nuts (optional for garnish)

• Cherry tomatoes or arugula (optional for extra flavor and color)

directions

1. I bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions.

2. I reserve a bit of the pasta water before draining, then return the pasta to the pot or a large mixing bowl.

3. I stir in the pesto while the pasta is still warm, adding a splash of reserved pasta water if needed to loosen the sauce and help it coat the noodles evenly.

4. I season with salt and pepper to taste and toss in grated Parmesan.

5. I garnish with extra Parmesan, toasted pine nuts, or cherry tomatoes for a colorful touch and serve immediately.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 10–12 minutes to cook, so it’s ready in around 20 minutes.

Variations

Sometimes I add grilled chicken, shrimp, or sautéed mushrooms for extra protein. I’ve also mixed in spinach, arugula, or sun-dried tomatoes for added depth. When I want it creamy, I stir in a spoonful of cream cheese or heavy cream to mellow the pesto flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of water or olive oil to loosen the sauce. It also tastes great cold, like a pasta salad.

FAQs

Can I use store-bought pesto?

Yes, I use it all the time when I’m short on time. I just pick one with quality ingredients for the best flavor.

What type of pasta works best?

I usually go with short shapes like penne or fusilli, but spaghetti or linguine also work well—the pesto coats them beautifully.

How do I prevent the pesto from turning brown?

If using homemade pesto, I stir it in just before serving and keep it covered tightly with plastic wrap to prevent oxidation.

Can I make this dairy-free?

Yes, I use a vegan pesto or skip the Parmesan and add a touch of nutritional yeast for that cheesy flavor.

Can I make this ahead of time?

Absolutely. I prepare the pasta and pesto separately and combine them just before serving for the freshest taste.

Conclusion

Basil Pesto Pasta is a quick, flavorful dish that always feels fresh and satisfying. Whether I’m using it as a simple weeknight dinner or dressing it up with toppings for guests, it’s a staple I keep coming back to. With just a few ingredients, it delivers bold taste and comfort in every bite.