Pesto pasta is a classic Italian-inspired dish that’s perfect for busy weeknights or when you want something fresh and flavorful in minutes. Using store bought pesto keeps things incredibly easy without sacrificing taste, making this a go-to recipe for home cooks of all skill levels. The vibrant basil sauce, paired with al dente pasta and a few simple add-ins, creates a satisfying meal that’s both comforting and versatile.
Ingredients
- 12 ounces (340 g) dried pasta (penne, fusilli, spaghetti, or your favorite shape)
- 1/2 cup (120 g) store bought basil pesto
- 1/4 cup (60 ml) reserved pasta cooking water
- 1 tablespoon (14 g) unsalted butter (optional, for creaminess)
- 1/4 cup (25 g) grated Parmesan cheese, plus more for serving
- 1 cup (150 g) cherry tomatoes, halved (optional)
- 1 cup (120 g) baby spinach (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente (usually 8-10 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, prepare your add-ins. If using cherry tomatoes, halve them. Rinse and roughly chop the baby spinach if desired.
- Return the drained pasta to the pot. Off the heat, add the pesto, butter (if using), and reserved pasta water. Toss until the pasta is well coated and the sauce is glossy. The starchy water helps the sauce cling to the noodles.
- Add the Parmesan cheese and toss again to combine. If using spinach, add it now and stir until wilted. Gently fold in the cherry tomatoes.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately, topped with extra Parmesan if desired.
Tips
- Pasta shapes: Short, ridged shapes like penne, fusilli, or rotini hold onto the pesto sauce better than smooth or long noodles, but spaghetti or linguine also work well.
- Substitutions: Swap Parmesan for Pecorino Romano or Grana Padano for a different flavor. Use gluten-free pasta if needed.
- Common mistakes: Don’t heat the pesto directly over high heat or it can lose its fresh flavor and turn oily. Always toss with pasta off the heat.
- Creamier sauce: Add a splash of heavy cream or a spoonful of ricotta for a richer texture, or skip the butter to keep it lighter.
Serving Suggestions
This pesto pasta is a satisfying meal on its own, but you can easily round it out for a heartier dinner. Try serving it with a crisp green salad tossed with lemon vinaigrette, a side of garlic bread, or a platter of roasted vegetables like zucchini and bell peppers. For added protein, top the pasta with grilled chicken, sautéed shrimp, or chickpeas for a vegetarian option. A sprinkle of toasted pine nuts or walnuts adds crunch and enhances the nutty flavor of the pesto.
Variations
- Vegetable-packed: Stir in steamed broccoli florets, roasted red peppers, or sautéed mushrooms.
- Protein boost: Add shredded rotisserie chicken, pan-seared salmon, or cooked Italian sausage.
- Dairy-free: Use a vegan pesto and omit the Parmesan, or substitute with nutritional yeast for a cheesy flavor.
- Spicy kick: Stir in a pinch of crushed red pepper flakes or a spoonful of Calabrian chili paste.
Storage and Reheating
Store leftover pesto pasta in an airtight container in the refrigerator for up to 3 days. The pasta may soak up some of the sauce as it sits, so when reheating, add a splash of water, broth, or a drizzle of olive oil to loosen it up. Reheat gently in the microwave in 30-second bursts, stirring between each, until warmed through. Alternatively, reheat on the stovetop over low heat, stirring frequently and adding liquid as needed. For best flavor and texture, avoid freezing pesto pasta, as the sauce can separate and become grainy.
Frequently Asked Questions
- Can I use any type of store bought pesto?
Yes, you can use classic basil pesto, sun-dried tomato pesto, or even arugula pesto from the store. Each will bring a unique flavor to your pasta. Check the ingredient list for allergens like nuts or cheese if you have dietary restrictions. - How do I make the sauce stick better to the pasta?
Using some reserved pasta water is key—the starches help emulsify the pesto and create a creamy, clingy sauce. Toss the pasta and pesto off the heat until thoroughly coated. - Is store bought pesto as good as homemade?
While homemade pesto has the brightest, freshest flavor, high-quality store bought versions are convenient and delicious. Look for refrigerated pestos with simple, recognizable ingredients and avoid those with fillers or excess oil. - Can I serve this dish cold as a pasta salad?
Absolutely! Store bought pesto pasta makes a great cold or room-temperature salad. Add extra veggies like roasted peppers, olives, or artichoke hearts, and toss with a bit more olive oil or lemon juice to refresh the flavors before serving. - How do I prevent the pasta from drying out when reheating?
When reheating, always add a splash of water or broth and cover the container to trap steam. Stir well to redistribute the sauce. Avoid overheating, which can make the pasta mushy. - Is this recipe suitable for meal prep?
Yes, pesto pasta holds up well for a couple of days in the fridge, making it ideal for meal prep. Store in single-serve containers and add proteins or veggies just before eating for best texture.
Related
- Cooking Pasta in an Instant Pot: Step-by-Step Guide & Tips
- Pasta Recipes Instant Pot: Easy, Creamy, and Flavorful Meals
- Rotini Pasta in Instant Pot: Quick, Foolproof Cooking Guide