This Easy Pasta Al Pesto Genovese (Pesto Pasta), ready in 15 minutes, combines fresh basil, pine nuts, garlic, and extra-virgin olive oil for a bright, flavorful dish. The secret is using pasta water to create a smooth, silky sauce that perfectly coats the pasta, making it a go-to weeknight meal.
Be sure to try out my Busiate with Pesto Trapanese and my Easy Homemade Tomato Sauce next.
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Pasta al pesto is a classic Italian dish that brings together the vibrant flavors of basil pesto with your favorite pasta. Whether you’re making pesto spaghetti, pesto tagliatelle, or even chicken pesto pasta, this recipe is incredibly versatile and can be tailored to your taste. Make this with my homemade pesto sauce...it's incredible! It's nonna's recipe, so it is a keeper!
The key to a perfect pasta al pesto lies in the quality of the ingredients. Using fresh basil, toasted pine nuts, and a good quality extra virgin olive oil in your basil pesto makes sure that every bite is bursting with flavor. With just 15 minutes and a few simple ingredients, you can make simple pesto that is even better than store-bought.
You can easily make the dish even better by adding sun-dried tomatoes, a sprinkle of red pepper flakes, or even incorporating some ground black pepper and grated Parmigiano Reggiano for extra depth. You have to use very good quality Parmigiano Reggiano for the best flavor.
What I love about this pesto pasta recipe is how quick and easy it is to prepare. You can have a delicious meal ready in under 20 minutes, making it ideal for busy weeknights. The pesto could be made ahead of time and can be whipped out when you're ready for a fast meal. Just boil the pasta water!
The combination of spaghetti with basil pesto and the richness of toasted pine nuts creates a dish that feels both comforting and is gourmet enough to even serve guests!
For a heartier meal, try making pesto chicken pasta by simply sautéing chicken over medium heat before mixing it with the pesto and pasta. Don’t forget to reserve some pasta water to help create a silky, cohesive sauce that clings perfectly to each strand of spaghetti.
Let's get onto one of my favorite simple Italian pasta recipes...
Ingredient Notes:
- Homemade pesto: I just recently shared my pesto recipe, and it is so easy to make! Feel free to use store-bought, if that's what you prefer.
- Pasta: For this recipe, I used spaghetti, but I also like to make penne or rigatoni.
- Sea salt: You'll need salt for the cooking water and any salt that you want to use to season the pasta with the pesto. If you salt the pasta water enough, you shouldn't need any extra salt. But feel free to season it, as you like.
- Pasta cooking water: While the pasta is cooking, you will carefully scoop out 1 cup of the starchy pasta water. You will use some to loosen up the pesto and help it combine with the pesto to make a smooth and glossy sauce. You start with just a little bit, and add more, only if it's needed.
- Parmigiano Reggiano: Serve with some grated Parmigiano or pecorino. Keep in mind that the cheese is salty, so you may not need too much salt.
How to make simple pasta al pesto?
Here is how to make this pesto pasta (the full recipe is below!):
- Step 1: You can make the simple pesto while the pasta cooks. It's so easy to make! Gather up the ingredients and get the pasta water salted and boiling.
- Step 2: Make the quick pesto and set aside while you cook your pasta to al dente.
- Step 3: Strain the pasta, reserving some of the starchy pasta water, and add to a bowl. Add in the pesto sauce, cheeses, and stir to combine. Add in some of the pasta water to loosen the sauce. Check seasoning, add salt, if needed.
- Step 4: Serve immediately. If you like, grate on some Parmigiano Reggiano or a really good pecorino.
- Step 5: Serve and BUON APPETITO! Enjoy!
Best pasta for pesto:
Pesto can go with whichever is your favorite pasta. I really enjoy it with a short pasta, especially with trofie. Penne or even rigatoni work great!
- Penne or any short pasta: I make pesto all the time with penne. But rigatoni is my favorite short pasta. It really easy super easy to use a large spoon and toss the penne or rigatoni with pesto and get it evenly distributed.
- Trofie: Trofie pasta is probably the most perfect pasta for pesto. It is a typical Ligurian pasta. They are small, twisty and really hold the pesto perfectly in every bite!
- Spaghetti: I really love pesto with spaghetti (like I did for this recipe). Even bucatini work great with pesto! It's not difficult to get it distributed on a longer pasta, you just have to work at it a little.
What to serve with spaghetti with pesto recipe?
Pasta al pesto goes really nicely with any side dish, roasted vegetable, or bread.
- Insalata mista >>> For a fast and simple Italian salad, try this one!
- Panzanella Toscana >>> A really delicious and fast Tuscan salad...comes together in minutes.
- Crusty bread >>> I am a huge fan of having carbs with my carbs! You could even try this psomi spitiko Greek bread.
- Rosemary breadsticks >>> As for something easier, try these tasty breadsticks!
- Bruschetta >>> Bruschetta is very easy to make and goes so nicely with a drizzle of this homemade pesto.
- To stay low-carb, serve the pesto with zucchini or butternut squash noodles.
Leftover and Storing
Best to enjoy the pasta and pesto as soon as it's made. Any leftovers can be refrigerated. If you reheat it, it will turn very dark. So I do not recommend heating any pasta with pesto. Any leftovers, you will have to let come to room temperature.
Our Top Tips
These are some good tips to use with my homemade pesto.
- Use Fresh Ingredients: Always use fresh basil, high-quality extra virgin olive oil, and freshly grated Parmesan or Pecorino cheese for the best flavor.
- Toast the Pine Nuts: Lightly toast the pine nuts before adding them to the pesto for a richer, nuttier flavor.
- Salt the Pasta Water: The pasta water needs to be salted, because the pesto is not very salty.
- Don’t Overcook the Pasta: Cook the pasta al dente, as it will continue to soften slightly when mixed with the pesto and any additional ingredients.
- Reserve Pasta Water: Save a cup of the pasta cooking water before draining. The starchy water helps to emulsify the pesto, creating a silky, smooth sauce.
- Chill the Olive Oil: If blending your pesto, chill the olive oil beforehand to prevent it from becoming too warm and bitter during blending.
- Mix Pesto Off Heat: After draining the pasta, remove it from the heat before mixing in the pesto in a large bowl. This helps to keep the pesto the bright green and fresh flavor of the basil.
- Add Protein or Veggies: For a more substantial meal, add grilled chicken, shrimp, or roasted vegetables to your pasta al pesto.
- Finish with Cheese and Pepper: Top your dish with a final sprinkle of grated Parmigiano cheese and freshly ground black pepper for an extra burst of flavor.
- Avoid Oxidation: When storing leftover pesto (just the sauce, not with the pasta), cover the surface with a thin layer of olive oil to prevent it from oxidizing and turning brown.
- Serve Immediately: Pesto pasta is best enjoyed fresh. Serve it immediately after preparing for the most vibrant flavor and texture.
FAQ'S
If you do not add in any cheese, the pesto sauce is naturally vegan and dairy-free. As soon as you combine the pesto sauce with the cheeses, it is not longer vegan/dairy-free.
Yes, pesto can be healthy! It’s made from fresh, natural ingredients like basil, garlic, olive oil, and nuts, which provide healthy fats, antioxidants, and vitamins. However, it can be high in calories due to the olive oil and cheese, so as with everything, moderation is key if you’re watching your calorie intake.
Pesto has a fresh, herby flavor with a balance of savory, nutty, and slightly sharp notes. The basil provides a vibrant, aromatic taste, while the garlic adds a bit of sharpness. There is a subtle nuttiness from the pine nuts, and the cheese adds a rich, salty depth. The olive oil ties everything together with a smooth, slightly fruity finish.
The pesto sauce is naturally gluten-free. To keep it totally gluten-free, you need to serve it with your favorite gluten-free pasta.
If you're in Italy, you most likely won't find past with pesto and any thing else on top. But in the States, pesto gets paired with different things. Pesto pasta pairs well with roasted vegetables, grilled chicken, shrimp, or even sun-dried tomatoes. You can also top it with extra grated Parmigiano, toasted pine nuts, or a sprinkle of red pepper flakes.
Long, thin pasta like spaghetti, linguine, or fettuccine are traditional choices, but short pasta like penne, farfalle, fusilli or rigatoni also work well as they hold the pesto in their grooves.
No, pesto is typically not heated before adding it to pasta. The heat from the freshly cooked pasta is enough to warm the pesto and release its flavors without cooking the delicate basil. The pesto browns if it's too hot.
You should use about ¼ to ⅓ cup of pesto per pound of pasta. Adjust the amount based on how saucy you like your pasta. Remember to add a little reserved pasta water to help the pesto coat the pasta evenly.
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📖 Recipe
📖 Recipe
Authentic Basil Pesto (Pesto alla Genovese)
Ingredients
- 1 portion homemade pesto
- 1 lb pasta I used spaghetti but use penne, trofie, or farfalle)
- 1 teaspoon sea salt
- 1 cup pasta cooking water
- ½ cup Parmigiano-Reggiano grated
- ¼ cup Pecorino Romano grated
Instructions
- Cook the pasta: Boil large pot of salted water. Add in the pasta and cook according to the time on the box. Strain pasta just before al dente, reserving some of the pasta cooking water.
- Make pesto: While the pasta is cooking, make the quick homemade pesto. I make the pesto and add the cheese for the pesto only when combining with the pasta.
- Add cooked pasta to sauce: Just before straining the pasta, scoop out one cup of the pasta water. Add the strained pasta to a serving bowl and and combine with the pesto sauce. Do not use the pasta cooking pot, as it's too hot. Add in the cheeses, and combine. If sauce seems too thick, add in a bit of the hot starchy pasta water you reserved. Start with ¼ cup of pasta water. You don't want the sauce to be runny, but it should be smooth, glossy, and silky. Stir to loosen and combine the pesto sauce with the pasta.
- Season: Taste the pasta, and add more salt, if you like, per your taste.
- Serve the pasta: Plate up the pasta and add more grated Parmigiano or pecorino, if you like. Buon appetito. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Substitutions & Variations
Protein Additions:- Chicken Pesto Pasta: Add grilled or sautéed chicken breast for a hearty, protein-packed meal.
- Shrimp Pesto Pasta: Swap chicken for shrimp; simply sauté shrimp with garlic and mix into the pesto pasta.
- Pesto with Tofu: For a vegetarian option, add pan-fried or baked tofu cubes seasoned with Italian herbs.
- Pesto Spaghetti: Use classic spaghetti for a traditional take on the dish.
- Pesto Tagliatelle: For a slightly different texture, try wide, flat tagliatelle noodles.
- gluten-free Pasta: Use gluten-free pasta to make the dish suitable for those with gluten sensitivities.
- Whole Wheat Pasta: Opt for whole wheat pasta for a heartier, more nutritious option.
- Pecorino Romano: Swap Parmigiano for Pecorino Romano for a sharper, more intense flavor.
- Nutritional Yeast: For a vegan alternative, use nutritional yeast instead of cheese to add a cheesy, umami flavor.
- Walnut Pesto: Replace pine nuts with walnuts for a different, earthier flavor profile.
- Almond Pesto: Almonds provide a slightly sweeter, milder taste compared to pine nuts.
- Spinach or Kale Pesto: Blend spinach or kale with basil for a nutrient-rich twist on the classic pesto.
- Arugula Pesto: Add arugula for a peppery kick, or substitute basil entirely with arugula for a different flavor.
- Roasted Vegetables: Add roasted cherry tomatoes, zucchini, or bell peppers for added texture and flavor.
- Sautéed Greens: Mix in sautéed spinach, kale, or Swiss chard for a nutrient boost.
- Red Pepper Flakes: Add a pinch of red pepper flakes to the pesto for a subtle heat.
- Spicy Pesto: Blend a small amount of fresh chili pepper into the pesto for a spicier version.
- Pesto alla Trapanese: Use almonds and tomatoes to make a Sicilian-style pesto that’s rich and slightly sweet.
- Sun-Dried Tomato Pesto: Add sun-dried tomatoes for a sweeter, tangier pesto.
- Avocado Oil: Swap olive oil for avocado oil for a different, slightly buttery flavor.
- Light Olive Oil: For a milder taste, use light olive oil instead of extra virgin.
- Creamy Pesto Sauce: Stir in a splash of heavy cream or a dollop of ricotta cheese for a creamier, richer pesto sauce.
Joanne says
I had so much basil on my balcony and it was time to use it up. I was searching for an authentic pesto recipe and your recipe is really delicious! Made some even to keep in the freezer!
Lora says
Hi Joanne -Thank you for taking the time to let me know you enjoyed my pesto recipe. How lucky for you to have so much basil growing!!
Paula says
This pasta was so rich and flavorful! It looked gorgeous plated and tasted even better!
Claudia says
Just made this pasta al pesto Genovese—fresh, herby, and ready in no time! So good and so simple!
Nicole says
This basil pesto pasta is amazing! Absolutely love this recipe.
Leslie says
This recipe is incredible..a new favorite and definitely a classic!
Elizabeth says
This pesto pasta is delicious! We add grilled chicken to ours and it's the perfect easy weeknight meal.