Pasta with store bought pesto is one of the quickest, most satisfying meals you can make at home. In less than 30 minutes, you can have a flavorful, aromatic dish that feels gourmet with minimal effort. This guide will show you exactly how to make pasta with jarred pesto taste fresh, vibrant, and delicious. You’ll learn what to buy, how to cook the pasta perfectly, how to combine the ingredients for best results, and ways to elevate the dish with simple add-ins. Whether you’re a beginner in the kitchen or just looking for a fast, foolproof meal, this step-by-step guide has you covered.
What You’ll Need
- 1 pound (450g) dried pasta (spaghetti, penne, fusilli, or your favorite shape)
- 1 jar (about 6-8 oz/170-225g) store bought pesto (basil pesto is classic)
- Salt (for boiling pasta)
- Olive oil (optional, for extra richness)
- Freshly grated Parmesan cheese (optional, but highly recommended)
- Fresh lemon (optional, for brightness)
- Reserved pasta water (essential for a creamy sauce)
- Optional add-ins: cherry tomatoes, spinach, cooked chicken, shrimp, toasted pine nuts, arugula, roasted vegetables
Step-by-Step
- Boil the Water: Fill a large pot with water (about 4-5 quarts per pound of pasta). Bring to a rolling boil. Add a generous tablespoon of salt; this seasons the pasta and enhances flavor.
- Cook the Pasta: Add your dried pasta to the boiling water. Stir immediately to prevent sticking. Cook according to the package instructions, usually 8-12 minutes, until al dente (tender but with a slight bite in the center).
- Reserve Pasta Water: About 1 minute before the pasta finishes cooking, scoop out 1 cup of pasta cooking water and set aside. This starchy water is key for making a smooth, silky sauce.
- Drain the Pasta: Drain the pasta in a colander, but do not rinse. The starch on the surface helps the pesto sauce cling better.
- Warm the Pesto (Optional): While not strictly necessary, gently warming the pesto in a large skillet over low heat for 1-2 minutes can help bloom the flavors and take off the chill if it was refrigerated. Do not let it boil or fry, as pesto’s fresh flavors are delicate.
- Combine Pasta and Pesto: Add the drained pasta to the skillet (or a large bowl). Spoon in the pesto (start with half the jar, adding more as needed to coat the pasta generously but not drown it). Toss well to combine, adding splashes of reserved pasta water a little at a time until the sauce is glossy and coats the noodles evenly.
- Adjust and Taste: Taste and add more pesto if desired. For extra richness, drizzle in a splash of good olive oil. For brightness, add a squeeze of fresh lemon juice. Toss again. If the sauce seems too thick or sticky, add more pasta water, a tablespoon at a time, until silky.
- Add Optional Extras: Fold in any extras you like: halved cherry tomatoes, a handful of baby spinach, shredded rotisserie chicken, sautéed shrimp, or toasted pine nuts for crunch. If adding greens, let the heat from the pasta wilt them gently.
- Serve and Finish: Plate the pasta. Top with a generous shower of freshly grated Parmesan cheese, a few grinds of black pepper, and more olive oil if you like. Serve immediately while hot and fragrant.
Common Mistakes
- Rinsing the Pasta: Rinsing washes away the starch that helps pesto cling. Always drain, but never rinse.
- Using Too Much or Too Little Pesto: Overloading can make the dish oily and heavy, while too little makes it dry and bland. Start with less; add more as needed.
- Not Using Pasta Water: Skipping this step can result in clumpy, unevenly coated pasta. The starchy water is what makes the sauce creamy and smooth.
- Overheating the Pesto: Cooking pesto over high heat destroys its fresh basil flavor and can make it bitter. Always use low heat or toss off the heat.
- Not Tasting and Adjusting: Every pesto brand is different; some are saltier, oilier, or more garlicky. Always taste and tweak with lemon, cheese, or extra oil.
- Letting Pasta Sit: If you let the pasta and pesto sit together too long before serving, it can become gummy or dry as it absorbs the sauce. Serve immediately for best texture.
Tips
- Choose the Right Pasta: Short shapes like penne, fusilli, or farfalle have grooves that catch more sauce. Long noodles work too, but toss well to coat.
- Upgrade with Freshness: Add a handful of torn fresh basil, chopped parsley, or arugula for extra color and brightness.
- Use High-Quality Pesto: Refrigerated or deli-case pestos usually taste fresher than shelf-stable jars. Check the ingredient list for real basil, olive oil, and Parmesan.
- Balance Flavors: If your pesto tastes too salty, add a splash of lemon juice or a bit more pasta water. For bland pesto, boost with extra cheese or a pinch of salt.
- Make it a Meal: Add cooked chicken, shrimp, or roasted vegetables for protein and substance. Leftover grilled meats work well, too.
- Store Leftovers Properly: Pasta with pesto is best fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Add a splash of water when reheating to loosen the sauce.
- Serve with Simplicity: Pesto pasta shines on its own. Pair with a simple green salad and crusty bread for a complete meal.
Troubleshooting
- Pasta is Too Dry: Add more reserved pasta water and toss vigorously. If needed, add a bit more pesto or olive oil.
- Sauce is Oily or Separated: This can happen with some jarred pestos. Add a splash of pasta water and toss until the sauce emulsifies and looks creamy again.
- Pasta is Overcooked and Mushy: Use the pasta immediately after draining. Next time, check for doneness a minute before the package time and taste for al dente.
- Pesto Tastes Bitter: Overcooking or overheating pesto can bring out bitterness. Use low heat or just toss with hot pasta off the heat. If already bitter, a touch of lemon juice or extra cheese can help balance it.
- Not Enough Flavor: Add more pesto, a sprinkle of salt, extra Parmesan, or a squeeze of lemon juice. Fresh herbs or toasted nuts can add complexity.
- Pasta is Clumping Together: This usually means not enough sauce or not enough tossing. Loosen with more pasta water and toss again.
Frequently Asked Questions
- Can I use any type of pasta with store bought pesto?
- Yes, most pasta shapes work well. Short, ridged shapes like penne or fusilli catch the sauce nicely, but spaghetti or linguine are also classic choices.
- Does store bought pesto need to be cooked?
- No, pesto is best served raw or just gently warmed. Cooking it over high heat can dull the fresh basil flavor and make it bitter.
- How much pesto should I use per pound of pasta?
- Start with 1/2 cup (about half a standard jar) per pound of pasta, then add more to taste. It’s easier to add more than to fix an overly saucy dish.
- Can I make this dish ahead of time?
- Pesto pasta is best fresh, as the noodles absorb the sauce over time and can dry out. If you must make ahead, store the pasta and pesto separately, then toss together just before serving.
- Is store bought pesto safe for people with nut allergies?
- Many pestos contain pine nuts or other nuts. Always check the label for allergens. Nut-free versions are available at some stores.
- How do I store leftovers and reheat them?
- Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Avoid microwaving on high, which can dry it out.
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