Easy Pesto Pasta

Fresh and flavorful, this Pasta al Pesto features tender noodles tossed in a vibrant, homemade basil pesto sauce. A quick and easy Italian classic perfect for busy weeknights or elegant dinners.

Course Main Course

Cuisine Italian

Keyword pasta, pesto

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 277kcal

Equipment

Large Pot

Ingredients

2 ounces penne dried
1 ¼ cups basil pesto homemade
½ cup Parmesan cheese freshly finely grated
1 ½ cups cherry tomatoes sliced in half (optional topping)
Basil leaves for garnish (optional)

Serving suggestions: can be eaten hot or cold.

US Customary - Metric

Instructions

Prepare the pasta to al dente according to package directions.
Reserve ¼ cup of pasta water before draining.
Drain the pasta, return it to the pot with the reserved pasta water.
Immediately add the pesto and parmesan cheese. Stir to combine.
Cook over low heat for a few minutes, just until heated through.
Garnish with cherry tomatoes and additional cheese when serving.

Notes

For a creamy pasta, add ½ cup of half and half or heavy cream when you stir in the pesto and cheese. Cook until heated through and the sauce has thickened, about 5 minutes.
Serve hot or cold. If serving cold, cook pasta al dente so that the noodles are soft. Drain, rinse in cold water to stop it from cooking further, and cool it down.
Try adding fresh spinach, arugula, spring mix, diced cucumber, diced bell pepper, or olives.

STORING
Refrigerate leftovers for 3 to 4 days.

Nutrition