Pesto Pasta
I’d use a short, twisty pasta here. Fusilli, cavatappi, casarecce, radiatori, or creste di gallo all work because the pesto has somewhere to go.
This version is mostly basil pesto, Parmesan, pasta water, and pine nuts on top. Keep the pesto loose enough to coat the pasta, and finish with a little extra Parmesan so it turns glossy instead of oily.
- Total
- about 25 minutes
- Serves
- 2
Recipe
Pesto Pasta
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- about 25 minutes
- Serves
- 2
Ingredients
Pasta
Basil pesto
Topping
Instructions
- 1
Make the pesto
Blend the basil, olive oil, Parmesan, pine nuts, garlic, lemon juice if using, and a pinch of salt. It should be loose enough to spoon, not a thick paste.
- 2
Toast the pine nuts
Put the pine nuts in a dry pan over medium-low heat. Toast for 2 to 4 minutes, shaking the pan often, until lightly golden. Remove and set aside.
- 3
Cook the pasta
Boil the pasta in well-salted water until al dente. Save at least ½ cup pasta water before draining.
- 4
Toss the pasta off heat
Return the pasta to the warm pot or pan with the heat off. Add the pesto, Parmesan, butter if using, and a splash of pasta water. Toss until the sauce turns glossy and coats the pasta.
- 5
Loosen as needed
Add more pasta water a spoonful at a time until it looks creamy, not oily or clumpy.
- 6
Serve
Top with toasted pine nuts, extra Parmesan, and black pepper.
Estimated nutrition
Per serving (1 of 2)
- Calories
- 890 kcal
- Protein
- 26 g
- Carbs
- 89 g
- Fat
- 49 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Pesto Pasta
Nutrition · Per serving (1 of 2)
- Protein
- 26 g
- Carbs
- 89 g
- Fat
- 49 g
890 Cal
Estimated · optional extras excluded
Pesto Pasta
Make the pesto
Blend the basil, olive oil, Parmesan, pine nuts, garlic, lemon juice if using, and a pinch of salt. It should be loose enough to spoon, not a thick paste.
For this step
All ingredients · 15
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Recipe notes
Cook’s notes
- Do not cook the pesto hard in the pan. The basil can turn dull and bitter.
- The butter is optional, but it helps the sauce look closer to the photo: glossy, slightly creamy, and clingy.
Make ahead & storage
- You can use about ⅓ cup store-bought pesto instead of making your own.
- If using store-bought pesto, taste before adding salt. Some are already salty.
