This creamy Pesto Pasta recipe tastes so fresh and flavorful it just can't be beat! Make the simple pesto sauce in the food processor and have this pasta on the table in 30 minutes.
If you love pasta recipes, you have to try Fettuccine Alfredo, Homemade Lasagna, Tuscan Chicken Pasta, Pasta Primavera, or Chicken Marsala Pasta.
Pesto, Pasta perfection and only 30-minutes to make.
This Pesto Pasta is perfect for nights when I want to feel like I made a big effort for dinner, but didn't actually have to make a huge effort…ya know? Thank goodness for 30-minute meals! It's the best homemade pesto, so fun and rewarding to make from scratch, and bursting with fresh flavor.
It's naturally a vegetarian recipe but you could add grilled chicken or shrimp.
How to make Pesto Pasta:
Boil Spaghetti: Cook pasta in boiling salted water according to package instructions, until al dente. Reserve one cup of the pasta water and set aside. Drain pasta.
Make Pesto: Add pine nuts, garlic and parmesan cheese to a food processor then pulse several times. Scrape down the sides of the bowl then add basil and pulse until well chopped. Scrape down sides of the bowl again then add lemon juice and slowly drizzle in olive oil as you pulse. Start with ½ cup then add salt and pepper, to taste. Slowly add more olive oil, until the creamy pesto pasta sauce reaches a soft sauce consistency.
Assemble: Pour pasta in a large serving bowl then add a splash of reserved pasta water and toss. Drizzle half of the pesto then toss to combine, add another splash of pasta water and remaining pesto. Add arugula and cherry tomatoes. Garnish this creamy pesto pasta with fresh parmesan cheese or burrata and enjoy!
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Pesto Spaghetti
Equipment
Ingredients
Pesto:
- 1/3 cup pine nuts*
- 4 garlic cloves
- 1/2 cup freshly grated parmesan cheese
- 2 ½ cups fresh basil leaves , tightly packed
- fresh lemon juice from ½ of a small lemon
- 3/4 cup extra virgin olive oil
- salt and pepper , to taste
Spaghetti:
- 1 lb spaghetti noodles
- 1 ½ cups cherry tomatoes , halved
- 1 cup Baby arugula , packed
- ½ cup fresh grated parmesan cheese , or 8oz fresh burrata
Instructions
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Cook pasta in boiling salted water according to package instructions, until al dente. Reserve one cup of the pasta water and set aside. Drain pasta.
-
Make Pesto: Add pine nuts, garlic and parmesan cheese to a food processor and pulse several times. Scrape down the sides of the bowl. Add basil and pulse until well chopped. Scrape down the sides of the bowl.
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Add lemon juice and then slowly drizzle in the olive oil, as you pulse. Start with ½ cup. Add salt and pepper, to taste. Add more olive oil, until it reaches a soft sauce consistency.
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Assemble: Add pasta to a large serving bowl. Add a splash of reserved pasta water and toss. Add half of the pesto and toss to combine. Add another splash of pasta water. Add remaining pesto. Add arugula and cherry tomatoes and toss to combine.
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Garnish with fresh parmesan cheese or burrata.
Notes
Nutrition
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