Pasta al Pesto is a perfect weeknight meal that takes 15 minutes (at most) to make! It’s so comforting, delicious, and versatile, and is a meal that you will be eating on repeat.
Pesto is one of my all-time favorite condiments. There’s just something so amazing about the fresh, zesty, nutty flavors of pesto that I often find myself craving. It’s so versatile—you can have it with pizza, on eggs, roasted or raw vegetables, spread on toast, or my go-to (and the reason you’re here): Pasta al Pesto.
This meal is incredibly quick and easy to prepare, which makes it perfect for a mid-week meal when you’re short on time or even as a quick lunch option.
You can make Pasta al Pesto using store-bought pesto, which speeds the process up even more, or you can make your own pesto! Honestly, it’s a lot easier and quicker than you’d think. You simply add the ingredients to a blender or food processor, blend it up, and you have your own homemade pesto! My favorite recipe is my Sunflower Seed Pesto, as it’s more affordable than the classic Pine Nut Pesto.
I also love that Pasta al Pesto is extremely versatile—you can add any vegetables or protein that you have on hand, and you’ll be left with an incredible meal that will please everyone!
I’m going to walk you through the simple process of making your own pesto so that you can make Pasta al Pesto whenever that craving hits!
Why You’ll Love Pasta al Pesto
- It’s super quick and easy to make—ready in under 15 minutes.
- Fresh, delicious flavors.
- It’s great for meal prep!
- It’s perfect for a quick weeknight meal or lunch.
- The macros are well-balanced and can be adjusted to your needs.
- Incredibly versatile—you can add extra veggies and protein.
- It’s great for a dinner party – everyone loves pesto pasta!
- It’s good for your soul and your body.
Store-bought vs. Homemade Pesto
Using store-bought pesto is obviously a time-saver, but I find it to be very expensive. I prefer making my own pesto because it is so much more affordable and, in my opinion, even more delicious because you can adjust the ingredients to your taste. It’s also very easy to make, so I urge you to give it a go!
How to Make Homemade Pesto
This is my Sunflower Seed Pesto recipe. You can, however, make a classic pesto or simply replace the sunflower seeds with toasted pine nuts, cashews, or any other nut or seed for that matter.
Ingredients:
- Sunflower Seeds: A budget-friendly alternative to pine nuts that adds a creamy texture and a subtle, nutty flavor. You can use any other nut or seed.
- Parmesan: Adds a salty, cheesy flavor and helps the pesto stick together. You can also use Grana Padano, Pecorino, or any other hard cheese. For a dairy-free or vegan version, you can use vegan cheese, nutritional yeast, or simply omit it completely.
- Garlic: A MUST in pesto. I use a couple of cloves of raw garlic, but you could also try using roasted garlic!
- Basil: Obviously, you’ll need basil to make basil pesto. You could also add other herbs like parsley or cilantro, and you can even add some spinach or kale.
- Extra Virgin Olive Oil: Makes the pesto creamy and rich.
- Lemon Juice: Adds a fresh, zesty flavor and helps the other flavors shine.
Step-by-Step Instructions
This pesto is incredibly easy to make. You can prepare this while your pasta is cooking.
Step One:
Add your sunflower seeds, Parmesan, garlic, lemon juice, basil, olive oil, and a generous pinch of salt to your food processor or blender.
Step Two:
Blend or pulse until you reach your desired consistency. You can add some water to make a runnier pesto. I usually add around a third of a cup but play around until you reach the consistency you like.
Step Three:
Taste and adjust the lemon juice and salt until you reach the perfect flavor.
How to Make Pasta al Pesto
Ingredients:
You will simply need your pesto and pasta of choice. I like using linguine, but any pasta shape will work well.
You can also add any vegetables or cooked protein of your choice—I will provide some ideas below.
Step-by-Step Instructions
Start by cooking your pasta according to the package instructions. This usually takes 7-10 minutes. You want the pasta to be “al dente.”
While the pasta is cooking, prepare your pesto if making your own.
You can also prepare any vegetables and protein you’d like to add to your Pasta al Pesto.
Once the pasta is cooked, set aside a cup of the pasta cooking water and then drain the rest.
Add the cooked pasta back into your pot or pan, and add your pesto and 1/2 a cup of pasta water. Use tongs to toss the sauce into the pasta, ensuring the pasta is well-coated.
Add your vegetables and protein of choice, if using.
You can also add some extra Parmesan, because YUM!
Variations
One of the best things about Pasta al Pesto is how versatile it is. You can easily customize it to suit your taste or to use up ingredients you have on hand. Here are some ideas to get you started:
Vegetables:
- Roasted Cherry Tomatoes: Add a burst of sweetness by roasting cherry tomatoes with olive oil, salt, and pepper until they’re blistered and caramelized.
- Sautéed Spinach or Kale: Stir in some leafy greens for an extra dose of nutrients. Simply sauté the greens in a bit of olive oil and garlic until wilted.
- Grilled Zucchini or Eggplant: Add a smoky flavor by grilling slices of zucchini or eggplant before tossing them into your pasta.
- Peas or Asparagus: Blanch these veggies for a few minutes until tender, then mix them in for a fresh, green addition.
Protein:
- Grilled Chicken or Shrimp: Add some grilled chicken breast or shrimp for a hearty, protein-packed meal.
- Crispy Bacon or Pancetta: Sprinkle in crispy bacon or pancetta bits for a salty, savory touch.
- Tofu or Tempeh: For a plant-based protein option, marinate and sauté tofu or tempeh before adding it to your pasta.
- Poached or Fried Egg: Top your pasta with a poached or fried egg for a rich, creamy finish.
Cheeses:
- Fresh Mozzarella or Burrata: Add a creamy, melt-in-your-mouth texture with chunks of fresh mozzarella or a ball of burrata.
- Goat Cheese or Ricotta: Stir in crumbled goat cheese or dollops of ricotta for a tangy, creamy addition.
- Feta Cheese: Sprinkle in some crumbled feta for a sharp, briny flavor.
Zesty Additions:
- Sun-Dried Tomatoes: Add a punch of umami with chopped sun-dried tomatoes.
- Olives or Capers: For a briny, tangy twist, stir in some sliced olives or capers.
- Lemon Zest: Grate some lemon zest over your pasta for a bright, citrusy finish.
Dietary Adjustments
Pasta al Pesto is a flexible dish that can be easily adapted to accommodate various dietary needs. Here are some ways to modify the recipe:
Gluten-Free:
- Gluten-Free Pasta: Simply swap out regular pasta for your favorite gluten-free variety. Look for options made from rice, corn, quinoa, or chickpeas for a similar texture and flavor.
- Zucchini Noodles or Spaghetti Squash: For a low-carb and gluten-free alternative, use spiralized zucchini or roasted spaghetti squash in place of traditional pasta.
Dairy-Free/Vegan:
- Dairy-Free Pesto: Use vegan Parmesan or nutritional yeast in place of regular Parmesan to maintain that cheesy flavor without the dairy.
- Dairy-Free Cheese: If you want to add extra cheese, choose a plant-based cheese alternative like vegan mozzarella, ricotta, or feta.
High-Protein:
- High-Protein Pasta: Choose a pasta made from lentils, chickpeas, or other legumes for a higher protein content.
- Protein Additions: Add grilled chicken, shrimp, tofu, or tempeh to boost the protein in your dish.
- Edamame or Green Peas: Mix in cooked edamame or green peas for a plant-based protein boost.
These adjustments allow you to enjoy Pasta al Pesto while adhering to your specific dietary needs or preferences!
How to Meal Prep Pasta al Pesto
Pasta al Pesto is an excellent option for meal prep because it’s quick to make and stores well. Here’s how you can prepare it in advance to enjoy it throughout the week:
1. Cook the Pasta:
- Undercook Slightly: When cooking your pasta, aim to undercook it by about 1-2 minutes. This will ensure that it doesn’t become too soft when reheated. After cooking, drain the pasta and rinse it briefly with cold water to stop the cooking process.
- Toss with Olive Oil: Once drained, toss the pasta with a little olive oil to prevent it from sticking together. Let it cool completely before storing.
2. Make the Pesto:
- Prepare the Pesto: Make a fresh batch of pesto, whether it’s your homemade Sunflower Seed Pesto or another variety. Store the pesto in an airtight container. To keep it fresh, drizzle a thin layer of olive oil on top before sealing the container—this helps to prevent the pesto from oxidizing and losing its vibrant green color.
3. Combine and Store:
- Store Separately: For best results, store the pasta and pesto separately. This prevents the pasta from soaking up too much sauce and becoming soggy. Store both in airtight containers in the refrigerator.
- Add-Ins: If you’re adding vegetables or proteins, you can cook and store them separately as well. For example, roasted veggies or grilled chicken can be stored in their own containers.
4. Portion Out:
- Individual Portions: Portion out the pasta, pesto, and any add-ins into individual containers for easy grab-and-go meals. You can mix the pasta with the pesto and add-ins when you’re ready to eat, or keep everything separate and combine it just before serving.
5. Reheating:
- Microwave: When reheating, add a splash of water or a drizzle of olive oil to the pasta before microwaving to help keep it moist. Heat in 30-second intervals, stirring between each, until the pasta is warmed through.
- Stovetop: Alternatively, you can reheat the pasta and pesto in a pan on the stovetop. Add a splash of pasta water or stock to help loosen the sauce, and gently heat over low to medium heat until warmed through.
Meal prepping Pasta al Pesto not only saves time but also ensures you have a delicious and nutritious meal ready whenever you need it!
Storage Instructions:
To keep your Pasta al Pesto fresh and delicious, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. To keep the pasta from becoming too dry, you may want to add a small splash of water or a drizzle of olive oil when reheating.
Freezing: Freezing is possible, but the texture may change upon thawing. If you decide to freeze it, place the pasta in a freezer-safe container, leaving some space for expansion. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat gently, adding a splash of water or olive oil if needed. For better results, freeze the pesto and pasta separately.
Reheating: If reheating in the microwave, add a small splash of water or olive oil to the pasta to help keep it moist. Heat in 30-second intervals, stirring between each, until the pasta is heated through. You can also reheat the pasta in a pan over low to medium heat. Add a bit of pasta water or stock to loosen the sauce and prevent the pasta from sticking. Stir frequently until heated through.
Make-Ahead Tips: If you plan to make Pasta al Pesto ahead of time, it’s best to store the components separately and combine them just before serving. This will help maintain the pasta’s texture and the pesto’s flavor.
FAQ
Can I use a different type of pasta for Pasta al Pesto?
Absolutely! While linguine is a popular choice, you can use any pasta shape you like. Short pasta like penne, fusilli, or rigatoni works well because the ridges and curves help hold onto the pesto sauce. You can also use gluten-free pasta, whole wheat pasta, or even vegetable-based noodles like zucchini or sweet potato.
How do I keep my pesto green?
To keep your pesto bright green, add a drizzle of olive oil on top before storing it in the fridge. You can also blanch the basil leaves in boiling water for a few seconds, then immediately plunge them into ice water before making the pesto. This helps preserve the color.
Can I make this recipe vegan?
Yes! To make the recipe vegan, use a dairy-free Parmesan alternative, like nutritional yeast or a store-bought vegan Parmesan. You can also add ingredients like avocado to give the pesto a creamy texture without the cheese.
What vegetables or proteins can I add to Pasta al Pesto?
Pasta al Pesto is incredibly versatile, so you can add a wide variety of vegetables and proteins. Roasted vegetables like cherry tomatoes, zucchini, or bell peppers are great options, as are sautéed greens like spinach or kale. For protein, try grilled chicken, shrimp, tofu, or even a poached egg.
How do I reheat Pasta al Pesto without it drying out?
To reheat, add a splash of water, pasta cooking water, or olive oil to the pasta before microwaving or reheating on the stovetop. This helps keep the sauce creamy and prevents the pasta from drying out.
What can I do if my pesto is too thick?
If your pesto is too thick, you can thin it out by adding more olive oil, a bit of water, or some of the pasta cooking water. Add it gradually until you reach your desired consistency.
more quick and easy dinner recipes you might enjoy:
- Asian Chicken Slaw with Honey Peanut Dressing
- The Easiest Shrimp and Chicken Fried Rice
- 20 minute High Protein Pasta Salad – Avocado and Chicken Pasta
- 20 minute Chicken and Chorizo Orzo – made in one pan!
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Pasta al Pesto
Equipment
- Tongs
Ingredients
- 300 g Linguine, uncooked (or your favorite pasta)
- 50 g Sunflower Seeds – or other nut or seed (½ cup)
- 2 Garlic Cloves
- 30 g Parmesan (¼ cup)
- 2 tbsp Lemon Juice
- 50 g Olive Oil (¼ cup)
- 80 g Fresh Basil (2 cups)
- Salt to taste
Instructions
- Cook the pasta according to the package instructions until al dente (7-10 minutes)
- Meanwhile, blend the sunflower seeds, basil, garlic, parmesan, olive oil, and lemon juice and salt in a food processor until smooth. Add more water or olive oil to reach your desired consistency.
- Drain the pasta, reserving 1 cup of pasta water.
- Toss the cooked pasta with the pesto and a splash of reserved pasta water to create a silky sauce. Add in any desired vegetables or protein.
- Serve immediately, garnished with extra Parmesan or fresh herbs, if desired.
Video
Notes
- Save Pasta Water: Reserve some pasta cooking water to help emulsify the pesto and create a smooth, creamy sauce.
- Use Fresh Ingredients: For the best flavor, use fresh basil and high-quality olive oil in your pesto.
- Adjust to Taste: Feel free to tweak the pesto ingredients, like adding more garlic or lemon juice, to suit your preferences.
- Undercook Pasta for Meal Prep: If making this dish ahead of time, undercook the pasta by a minute or two to keep it from getting mushy when reheated.
- Pesto Versatility: Pesto isn’t just for pasta! Use leftovers as a spread for sandwiches, a dip for veggies, or a topping for grilled meats.
Nutrition
Let me know in the comments below if you make this Pasta al Pesto!
