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Pesto Pasta
Redondo

Pesto Pasta

This pesto pasta is simple, healing, and comforting—made with fresh basil, olive oil, garlic, and parmesan, and tossed gently with pasta using starchy cooking water for the perfect silky finish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 batch homemade pesto
  • 300 grams pasta (ziti, penne, or spaghetti)
  • 2 teaspoons salt (for pasta water)
  • 3/4 cup pasta cooking water (reserved)
  • to taste fresh parmesan cheese

Equipment

  • pot for boiling pasta
  • colander for draining pasta
  • large bowl for tossing pasta with pesto

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
  2. Just before draining, scoop out 1 cup of pasta cooking water. Then drain pasta and let it sit for one minute.
  3. Transfer pasta to a large bowl. Add pesto and 1/4 cup of reserved pasta water.
  4. Toss gently until pasta is coated and silky. Add more pasta water, 1 tablespoon at a time, if needed.
  5. Season with salt and pepper to taste. Serve immediately with grated parmesan.

Notes

Let pasta sit for one minute before tossing to help absorb the pesto. Don’t reheat leftovers—let them come to room temp. For protein, try crispy chicken thighs or sautéed shrimp.