This quick and easy pesto pasta recipe is a favorite family side or a super simple and very flavorful weeknight dinner. It comes together easily with limited ingredients and a light and bright basil and spinach pesto.
I love the simplicity of these ingredients and that half of them are staples. You have the option to dress this up, but we really love it simple.
Easy Pesto Pasta Recipe Optional Additions, Adaptations & Tips:
- Gluten free pasta can be used – our favorite is Banza
- Toasted pinenuts
- Shredded or shaved parmesan
- Mini mozzarella balls
- Cherry or grape tomatoes halved
- Roasted chickpeas
- We enjoy this recipe as a meatless main meal or as a side
- It stays great at room temperature if you are serving multiple meal times or bringing to a potluck/BBQ
If you are looking for more pasta recipes check them out here.
If you are looking for more meatless meals you can check them out here.
Easy Pesto Pasta Recipe
This quick and easy pesto pasta recipe is a favorite family side or a super simple and flavorful weeknight dinner.
Pesto Ingredients:
- 4 ounces basil/spinach leaves (1 cup packed is about 1 ounce)
- 1 tsp salt
- 1/3 cup walnuts or pine nuts (or a combination of both)
- 3 garlic cloves or frozen cubes
- 1/3 cup parmesan cheese
- 1/3 cup olive oil
Pasta Ingredients
- salt to taste if you need but I salt the pasta water
- 1 lb short pasta (rotini, farfelle, fusilli, small penne, elbows…(can use gluten free))
- 1/2 cup reserved pasta water
Optional Additions
- 1 cup cherry or grape tomatoes halved
- 1 tbsp toasted pinenuts
- extra parmesan
- mozzarella balls
Make Pesto
- Place all ingredients into food processor except for the olive oil.
- Blend for about 30 seconds and then pour the olive oil into the spout while it continues to blend.
- Blend until it is a smooth consistency. If you need to stop it and scrap down the sides and blend again.
Make the Pasta
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until al dente.
Assemble
- When the pasta is done, scoop out about 1 cup of the pasta cooking water before you strain it (you will not need it all).
- Strain your pasta in a colander and then transfer pasta to a serving bowl.
- Add about 2/3 cup of your pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more pasta water, 1/4 cup at a time as needed.
- Serve immediately or at room temperature with optional toppings of choice (we always add tomatoes and extra pine nuts.
- Note: If you want to make this ahead and serve at room temperature, I add a little bit of extra pesto before serving and wait to add the tomatoes and extra nuts.
Dietary / Allergy Friendly, Main Dishes, Meatless Main Dishes, Recipes, Sides, Salads & Appetizers, Vegetarian
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