Description
The ultimate weeknight pasta that feels like a trip to Italy. This pesto pasta is foolproof, fast, and full of flavor—with minimal cleanup and maximum satisfaction.
Ingredients
Scale
- 12 ounces pasta (spaghetti, penne, fusilli, or your favorite)
- 1 cup homemade basil pesto (or 1/3–1/2 cup store-bought, to taste)
- ½ cup reserved pasta cooking water (plus more as needed)
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
- Sea salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water before draining.
- Transfer drained pasta to a large skillet or bowl. Add pesto and ½ cup reserved pasta water. Toss until the pasta is coated and saucy, adding more water if needed.
- Taste and add salt, pepper, or a squeeze of lemon. Serve with plenty of Parmesan and fresh basil.
- Eat immediately (bonus points for twirling noodles straight from the pan).
Notes
Store leftovers in the fridge up to 3 days. Add a splash of water when reheating. Use vegan pesto and skip the cheese for a plant-based version. Add veggies or protein to make it your own.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg