Al Pesto Pasta

Al pesto pasta is loaded with flavor from pan-roasted pine nuts, fresh basil, garlic, lemon and parmesan. Ready in 15 minutes!

This al pesto pasta is the perfect recipe for busy weeknight dinners, when you want something that looks and tastes gourmet, but can be made in 15 minutes!

It’s super tasty and satisfying and if you have leftovers that’s awesome as well, because it stores really well and can be served hot or cold.

If you love super quick and easy pasta dinner recipes then you’ll also love our penne pomodoro and spicy vodka rigatoni. And for more Italian inspired favorites try our risotto allo zafferano and mushroom risotto.

Ingredients For Pesto Al Pasta:

Ingredient Notes

• Pasta – you can use any pasta of your choice. We used spaghetti.
• Parmesan – should be freshly grated for the best flavor.
• Lemon juice – is always best when it’s freshly squeezed.
• Olive oil – extra virgin olive oil has the best flavor for this recipe.

How To Make Al Pesto Pasta

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Put your pasta on to cook according to package instructions. When cooked, reserve ½ cup of pasta water (you will use it later) and then drain and rinse the pasta and set aside.
• Add pine nuts to a dry frying pan and roast them over medium heat, stirring regularly, until lightly browned (about 5 minutes).

• Add parmesan cheese, roasted pine nuts, extra virgin olive oil, crushed garlic, lemon juice, lemon zest, fresh basil, salt and pepper to the food processor.
• Process until smooth.

• Add the cooked pasta to a mixing bowl. Add the pesto and gently toss the pesto with the pasta until the pasta is well coated.
• Add a few splashes of the reserved pasta water and toss it with the pesto pasta, this helps it to spread better and coat the pasta better. Just add a little at a time until you get to the right consistency.

• Your pesto pasta is ready to serve.

Serving Suggestions

Serve it topped with freshly grated parmesan cheese, fresh basil leaves and ground black pepper, with lemon wedges on the side.

If you want to serve this with a side salad then our broccoli salad or Greek salad would be great with this.

It would also be great served with focaccia on the side.

Chef’s Tips

Don’t add olive oil to your pasta. You may be used to adding a little olive oil to your cooked pasta but it’s better not to do this because the olive oil will prevent the pesto sticking to your pasta. The pesto sauce sticks to the pasta beautifully and coats each piece. It won’t coat it quite as well if there is already olive oil on the pasta.

Reserve ½ cup of pasta water. When you cook the pasta put aside ½ cup of the pasta water that the pasta cooked in. You won’t use it all, but just a few splashes will help the pesto sauce to spread better and keeps your pasta from being too dry.

Make it gluten free. If you want to make this meal gluten free simply use a gluten free pasta and you’re good to go.

Storing and Freezing

Al pesto pasta stores super well in the fridge for 3-4 days. It can be served cold or you can reheat it in the microwave.

Basil pesto sauce freezes well for up to 3 months, so if you do want to freeze it, then don’t mix it up with the pasta. Thaw it overnight in the fridge, then cook your pasta, toss up with the pesto sauce and serve!

More Quick and Easy Pasta Recipes

Did you make this recipe? Be sure to leave a comment and rating below.