Unfussy Pesto Pasta Recipe (Ready in 20 Minutes!) for the Table

Love a simple pasta recipe? You need to try our From-scratch Alfredo Pasta as well as our Creamy Lemon Pasta this Creamy Cavatappi Pasta AND our CREAMY Pesto Pasta (similar to this one but with heavy cream)!

Why you’ll love this basil pesto pasta!

This is one of our go-to summer recipes on busy weeknights when we only need dinner on the table fast! Plus, I almost always have a bunch of basil only waiting to be used from my little garden. If you’re new to making fresh pesto at home, you’re going to LOVE IT! It’s one of those things that is TRULY so much better than store-bought and I’m positive you’ll never go back:)

Why You’ll Love This

• Ready in 20 minutes – pasta cook time included
• Uses kitchen-made pesto that genuinely blows store-bought out of the water
• Simple ingredients, nothing obscure
• Easily customizable with whatever add-ins you have on hand
• Works with any pasta shape you’ve got in the pantry

Ingredients needed

The full list of ingredients for this unfussy recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Spaghetti – or any pasta you like; linguine, penne, and rigatoni all work great here
• Fresh basil leaves– sweet basil is familiar; sub in some spinach or parsley if you’re running low Pine nuts – toast them for the dependable flavor; walnuts or cashews work as a budget-friendly swap
• Parmesan cheese – freshly grated melts in better; Pecorino Romano is a good swap for a saltier bite
• Garlic – anywhere from 1-5 cloves depending on how bold you want it
• Lemon juice – keeps the pesto bright green and adds a little freshness
• Extra virgin olive oil – the base of the sauce, so use one you actually like

How to Make It

Simply a reminder that you can find the FULL written from-scratch pesto pasta recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Cook your pasta in a medium pot according to package directions until al dente. Reserve some of the pasta cooking water in case you want to thin your pesto at all. Drain the pasta and set aside.

1. While the pasta cooks, make the pesto by combining the ingredients in a large food processor. Blend the toasted pine nuts, garlic cloves, and lemon juice. Then add in the basil and parmesan and pulse about 10 times. With the food processor running, slowly drizzle in the olive oil until emulsified.

1. Add a little more olive oil as desired to get the pesto to your desired consistency. You can also add in a bit of pasta water to thin it out as desired.

1. Toss the drained pasta with the basil until fully combined. Serve with fresh basil, black pepper, red pepper flakes, and additional parmesan + pine nuts. Enjoy!

Recipe Tips

• Reserve a cup of pasta water before draining – a splash of that starchy water makes the pesto cling to every strand instead of pooling at the bottom of the bowl.
• Toss the pasta with pesto off the heat so the sauce stays bright and doesn’t oxidize.
• Toast the pine nuts! – it only takes 3 minutes and adds a depth of flavor that makes the whole dish taste more complex. It holds up!
• Don’t over-blend the pesto; a little texture is a good thing.
• Add a thin layer of olive oil on top of any leftover pesto to keep it from browning in the fridge.
• Add cherry tomatoes and diced mozzarella for this a simple pesto pasta salad!

Frequently Asked Questions