Easy Pesto Pasta
Serves 4
This quick and easy pesto pasta is a delicious vegetarian weeknight dinner!
Ingredients
- 1 recipe homemade basil pesto, prepared with ⅓ cup olive oil, see notes to use store-bought pesto*
- 12 ounces spaghetti pasta**
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
- Sea salt and freshly ground black pepper
Instructions
- Prepare the pesto according to this recipe, using ⅓ cup olive oil.
- Bring a large pot of salted water to a boil. Prepare the spaghetti according to the package instructions, cooking until al dente. Reserve 1 cup of the pasta cooking water, then drain.
- Transfer the pasta to a large skillet. Add the pesto and ½ cup*** of the starchy pasta water and toss to coat, adding more pasta water as needed to coat the pasta in a lightly creamy sauce. If desired, gently warm the pasta over low heat.
- Season to taste and serve topped with freshly grated Parmesan and lots of basil.
Notes
*Store-bought vs. homemade pesto: For 12 ounces of spaghetti, I use my full pesto recipe, about 1 cup. If you're using store-bought pesto, you'll likely need less. Start with 1/3 cup and add more to taste.
**Pasta shape: I love spaghetti here, but feel free to use any pasta shape you like! If you're using a short pasta like penne or farfalle, you may need slightly less pesto. Start by using 1/2 recipe and add more to taste.
***Pasta water: The amount of pasta water you need to use will depend on your pesto. Store-bought pestos vary in texture. If yours is thin or oily, you may need less pasta water.