Easy Pesto Pasta Recipe

Okay, here we go! Let’s turn this recipe into something that sounds like it came from my actual kitchen, which, let’s be honest, is usually a disaster zone.

Easy Pesto Pasta Recipe

Hey, friends! This isn’t just *any* pesto pasta. This is *my* pesto pasta. It’s the kind of dinner you whip up when you’re staring into the fridge, thinking, “Ugh, what now?” But somehow, it always comes out tasting like you planned it all along. It’s easy, it’s green, and it’s guaranteed to disappear faster than you can say “seconds.” Trust me, you need this in your life.

My husband, bless his heart, is the pickiest eater on the planet. But even *he* inhales this stuff. I swear, the first time I made it, he went back for thirds and then tried to lick the bowl. (I stopped him, but just barely.) My kiddo too! She asks for it at least once a week. We’ve had it for birthdays, random Tuesday nights, and even once for breakfast (don’t judge!). This is a true staple around here.

## Why You’ll Love This Easy Pesto Pasta Recipe

* It’s ready in like, 15 minutes. Perfect for those nights when you’re hangry and about to turn into a monster.
* It tastes fancy, but it’s ridiculously easy to make. Like, “can’t-believe-I-didn’t-make-this-sooner” easy.
* It’s green! Which means… vegetables? (Kind of. Okay, mostly basil. But still!)
* Pesto just makes everything better, and this pasta is no exception.

How to Make It

Okay, so first things first: get your pasta water boiling. Seriously, don’t forget this step. I’ve totally started chopping veggies before realizing I forgot to put the water on, and then I’m just standing there like a dummy. Add a big pinch of salt to the water – like, a *real* pinch, not some dainty little sprinkle. That’s what my grandma always did.

While the pasta’s doing its thing, whip up your pesto. Store-bought is totally fine, no judgment here! But if you’re feeling fancy, homemade is the way to go. Just throw some basil, garlic, pine nuts, Parmesan, and olive oil into a food processor and whiz it until it’s nice and smooth. Taste it and add more Parmesan or garlic if needed – everyone likes it a little different.

Once the pasta’s cooked (al dente, people!), drain it, but don’t ditch *all* the water. Save a little of that starchy goodness – it helps the pesto stick to the pasta. Toss the pasta with the pesto, adding a splash of that pasta water if it seems dry. You want it to be creamy and dreamy, not clumpy and sad.

And that’s it! Seriously. Serve it up with a sprinkle of extra Parmesan and maybe a few cherry tomatoes if you’re feeling fancy. Enjoy!

Ingredient Notes

– Pasta: I usually go for spaghetti or penne, but honestly, any pasta shape works. Rotini is great for catching all that pesto-y goodness. Just use what you like!
– Pesto: Homemade is awesome if you have the time and a food processor. If not, store-bought is totally fine. Just try to get a good quality one. I find that the refrigerated kinds are better than the ones in jars.
– Parmesan Cheese: Don’t skimp on the Parmesan! It adds so much flavor. I always buy a block and grate it myself because it tastes better and melts better.
– Pine Nuts: These can be pricey, so feel free to substitute with walnuts or almonds. Or just leave them out altogether! It’ll still be delicious.
– Garlic: Fresh garlic is a must for pesto. Don’t even think about using that jarred stuff.
– Olive Oil: Use a good quality extra virgin olive oil. It makes a difference in the flavor of the pesto.
– Salt: A pinch of salt brings out the flavors of all the other ingredients. Don’t skip it!
– Pasta Water: This is the secret ingredient! It helps the pesto cling to the pasta and creates a creamy sauce.

Recipe Steps:

1. Boil pasta until al dente, reserving about 1/2 cup of pasta water before draining.
2. Make pesto by combining basil, garlic, pine nuts, Parmesan, and olive oil in a food processor.
3. Toss cooked pasta with pesto, adding pasta water to reach desired consistency.
4. Serve immediately, garnished with extra Parmesan cheese and cherry tomatoes, if desired.

What to Serve It With

Honestly, this is great on its own. But if you want to make it a full meal, try serving it with a grilled chicken breast, some roasted vegetables, or a simple side salad. Garlic bread is always a good idea, too.

Tips & Mistakes

* Don’t overcook the pasta! Mushy pasta is the worst.
* Taste the pesto before you toss it with the pasta and adjust the seasoning as needed.
* If the pesto is too thick, add more olive oil or pasta water to thin it out.
* Don’t be afraid to experiment with different types of pesto. Sun-dried tomato pesto is amazing!
* One time I accidentally used waaaay too much garlic. Let’s just say, nobody wanted to kiss me that night. So, yeah, measure your garlic.

Storage Tips

Leftovers will keep in the fridge for a couple of days. Just store them in an airtight container. You can reheat it in the microwave, but honestly, I usually just eat it cold straight from the fridge. It’s surprisingly good! I’ve even packed it in my kid’s lunchbox. Zero regrets.

Variations and Substitutions

* If you’re allergic to nuts, just leave them out of the pesto. It’ll still be delicious.
* You can add some grilled chicken or shrimp to the pasta for a protein boost.
* I’ve tossed in some roasted veggies like zucchini, bell peppers, or eggplant. Adds a bit of extra goodness.
* If you don’t have Parmesan cheese, you can use Pecorino Romano or Asiago.
* One time I ran out of basil and used spinach instead. It wasn’t *quite* the same, but it worked in a pinch. Desperate times, am I right?
* Sometimes I’ll add a squeeze of lemon juice to brighten up the flavors.

Frequently Asked Questions