Pesto Pasta
Your new go-to summer dinner: Pesto Pasta! Vibrant pesto tangled with whole wheat noodles, a handful of Parmesan, and whatever additions you please (tomatoes! spinach! chicken!) this is a fresh, fuss-free dinner to eat and repeat.
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Why You’ll Love This Easy Pesto Pasta Recipe
- Pesto Pasta Is Summertime Bliss. From Grilled Pesto Chicken Skewers to Pesto Pasta Salad, we enjoy delicious pesto recipes all summer long. When it comes to pesto’s highest calling, however, a fresh batch of pasta (or this Chicken Pesto Pasta) is darn near impossible to beat.
- It’s Easy Yet Impressive. This is the best pesto pasta recipe for an easy weeknight meal or an elegant dinner party. It’s simple to make and ready in under 30 minutes, but it delivers majorly crowd-pleasing flavor.
- Versatile. Enjoy it as-is, or top it with Air Fryer Chicken Breast, Grilled Shrimp Seasoning, or a vegetarian protein like white beans or plant-based sausage.
How to Make Pesto Pasta
The Ingredients
- Whole Wheat Pasta. The best pasta shapes for pesto are long noodles, such as spaghetti, bucatini, capellini, or fettuccine. Short shapes like fusilli and rotini are also great, as they will catch the sauce in their ridges.
- Tomatoes. Pesto pasta with tomatoes is absolutely scrumptious! The sweetness of the tomatoes pairs wonderfully with the nutty, creamy pesto sauce.
- Pesto. Go with a classic basil pesto, or try a different pesto you enjoy for this recipe. I love making my own Basil Pesto whenever possible, but store-bought also works.
- Lemon Juice. For brightness, balance, and acidity.
- Red Pepper Flakes. Adds a touch of heat. If you prefer less spice, you can omit them.
- Greens. Sneak extra greens into your pasta by adding some arugula or spinach.
- Pine Nuts. A finishing sprinkle of toasted pine nuts adds texture and makes this dish complete.
- Parmesan. While Parmesan is best, if you need to swap it for another cheese, you could try Asiago or Pecorino Romano. Note that Pecorino is saltier, so you should add less.
The Directions
- Cook the Pasta. Reserve some pasta water.
- Cook the Tomatoes. Cook until they’re beginning to burst.
- Drain the Pasta. Add it to the tomatoes.
- Stir in the Pesto. Toss with the juice, salt, and red pepper flakes until coated. Add reserved pasta water as desired.
- Add the Arugula. Stir until it wilts.
- Add Pine Nuts and Parmesan. Enjoy!
Recipe Variations
- Make It Creamy. To make creamy pesto pasta, add avocado like this Avocado Pesto or Greek yogurt like the basil pesto from The Well Plated Cookbook.
- Veganize It. To make this recipe vegan, swap the Parmesan for nutritional yeast.
- Add a Protein. Seafood goes well with pesto pasta; try Pan Seared Salmon or Air Fryer Shrimp. Grilled Chicken Tenders would also be delish!
- Bulk It Up With Extra Veggies. Mix Sautéed Mushrooms, Roasted Red Peppers, or Grilled Eggplant into your pasta.
What to Serve with Pesto Pasta
- Salad. A simple salad like my Arugula Salad would be tasty with this recipe.
- Bread. A slice of bread goes so well with pesto pasta. Try Rosemary Olive Oil Bread or No Knead Focaccia.
- Veggies. This Sautéed Zucchini Recipe is scrumptious paired with this pasta.
- Meatballs. Turkey Meatballs or Chicken Meatballs would be perfect!
Recipe Tips and Tricks
- Pasta Water Is Your Friend. When trying to create the perfect consistency for our sauce, using pasta water is key. Not only does it help thin the sauce, but the starches in the water also help it cling to the noodles.
- Don’t Burn the Pine Nuts! If you decide to add the optional pine nuts, it is imperative that you watch them constantly. It only takes a minute for them to go from delightfully toasted to scorched.
- Grate Your Own Cheese. I can’t over-stress the importance of grating your own cheese. Please skip the lackluster green can and pick up some real-deal Parmesan cheese!
- Skip Warming the Leftovers. Turn leftovers into a scrumptious pesto pasta salad. Toss in additional greens or enjoy it as is.
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Pesto Pasta
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This pesto pasta with tomatoes is the perfect summer meal! Fast and easy with vibrant flavor, enjoy it as a vegetarian dinner or add chicken or shrimp.
Servings 4 servings
Calories 407kcal
Ingredients
- 8 ounces whole wheat spaghetti pasta or fettuccini or another long pasta, which works well for pesto
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes halved
- ½ to ⅔ cup Basil Pesto or prepared pesto of choice
- 1 to 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon red pepper flakes optional
- 2 cups arugula or spinach
- 2 tablespoons toasted pine nuts* optional for serving
- Freshly grated Parmesan cheese for serving
Instructions
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Cook the pasta to al dente according to package instructions. RESERVE 3/4 CUP OF THE PASTA WATER.
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Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the cherry tomatoes and cook until beginning to burst, about 4 minutes.
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As soon as the pasta is finished cooking (don’t forget to reserve 3/4 cup of the water), drain it, then immediately add the pasta to the skillet with the tomatoes.
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Add the pesto, lemon juice, salt, and red pepper flakes. Toss to coat the noodles with the pesto, adding additional pasta water as needed to loosen the sauce.
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Add the arugula, stirring until it wilts.
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Sprinkle with pine nuts and Parmesan. Taste and adjust salt as desired. Serve immediately, with additional Parmesan.
Video
Notes
- *TO TOAST THE PINE NUTS: Place the nuts in a small, dry skillet. Toast over low heat, shaking the pan often, until fragrant and toasted, about 4 minutes. Immediately remove from the skillet.
- TO STORE: Refrigerate pesto pasta in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4) | Calories: 407kcal | Carbohydrates: 51g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 3mg
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