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    Home » Dinner

    Al Pesto Pasta

    Published: Sep 15, 2022 Updated: Sep 15, 2022 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    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!

    Al pesto pasta in a black bowl topped with fresh basil and parmesan.

    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:

    Ingredients for al pesto 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.
    Al pesto pasta in a black bowl topped with fresh basil and parmesan.

    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).
    Pine nuts roasting in a frying pan.
    • 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.
    Ingredients for pesto in a food processor and processed.
    • 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.
    Cooked spaghetti added to bowl with pesto and tossed.
    • Your pesto pasta is ready to serve.
    Spaghetti with pesto in a mixing bowl with a serving spoon.

    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.

    Al pesto pasta in a black bowl topped with fresh basil and parmesan.

    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.

    Al pesto pasta in a black bowl topped with fresh basil and parmesan.

    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!

    Forkful of pesto pasta.

    More Quick and Easy Pasta Recipes

    • Red Curry Pasta
    • The Best Homemade Alfredo Sauce
    • Hummus Pasta
    • Asparagus Pasta with Lemon and Garlic

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

    Al pesto pasta in a black bowl with fresh basil and parmesan.

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Diet: Vegetarian
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 604kcal
    Author: Alison

    Ingredients

    • 12 ounces Spaghetti Pasta (340g) Dry Weight
    • ½ cup Pine Nuts (68g)
    • ½ cup Parmesan Cheese (38g) Freshly Grated
    • ¼ cup Olive Oil (60ml) Extra Virgin
    • 2 Cloves Garlic Crushed
    • 1 Tablespoon Lemon Juice Freshly Squeezed
    • 1 teaspoon Lemon Zest
    • 2 cups Fresh Basil Leaves (60g) Packed
    • ½ teaspoon Sea Salt
    • ¼ teaspoon Ground Black Pepper

    Instructions

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

    Notes

    1. Pasta – you can use any pasta of your choice. We used spaghetti.
    2. Parmesan – should be freshly grated for the best flavor.
    3. 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.
    4. 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.
    5. Storing: It stores super well in the fridge for 3-4 days. It can be served cold or you can reheat it in the microwave.
    6. Freezing: The 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 the sauce overnight in the fridge, then cook your pasta, toss it up with the pesto sauce and serve.

    Nutrition

    Serving: 1Serve | Calories: 604kcal | Carbohydrates: 67g | Protein: 18g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 497mg | Potassium: 350mg | Fiber: 4g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 5mg | Calcium: 194mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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