Description
This classic Pesto Pasta recipe is a quick and flavorful dish perfect for a satisfying weeknight meal. Made with penne pasta tossed in fresh or store-bought basil pesto, it’s creamy, aromatic, and can be enhanced with freshly grated Parmesan cheese and a squeeze of lemon for brightness. Ready in just 25 minutes, this easy pasta recipe is a crowd-pleaser that combines simple ingredients for maximum taste.
Ingredients
Scale
Pasta
- 16 ounces penne pasta
- 1 tablespoon salt (for pasta water)
- About 1 cup reserved pasta cooking water
Pesto
- 1 cup basil pesto (homemade or packaged)
Optional Toppings
- Parmesan cheese, freshly grated (to taste)
- Lemon wedges or lemon juice (for serving)
- Salt and pepper (to taste)
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add 1 tablespoon of salt to the boiling water. Cook the penne pasta according to the package instructions until al dente, usually around 10-12 minutes. Before draining, scoop out and reserve about 1 cup of the pasta cooking water. Drain the pasta and shake off excess water—do not rinse it under cold water as this will remove the starch needed to bind the sauce.
- Prepare Pesto: If using homemade pesto, prepare it while the pasta cooks. Measure out 1 full cup of pesto and place it in a large ceramic or glass mixing bowl—avoid using a hot pot to prevent the pesto from browning. If using store-bought pesto, simply measure and place it in the bowl.
- Toss Pasta with Pesto: Immediately after draining, add the hot pasta to the bowl with the pesto. Drizzle in about 1/2 cup of the reserved pasta cooking water. Using tongs, carefully toss the pasta and pesto together, ensuring every piece is evenly coated. Add more reserved pasta water gradually as needed to achieve a smooth, creamy, and cohesive sauce that clings nicely to the pasta.
- Season and Serve: Season the pesto pasta with salt and freshly ground black pepper to taste. Serve immediately, topped generously with freshly grated Parmesan cheese. For extra brightness and flavor, squeeze fresh lemon juice over the pasta or add lemon wedges on the side. Enjoy this vibrant and comforting meal!
Notes
- Reserving the pasta cooking water is key—its starch helps the pesto adhere to the pasta and creates a creamy sauce.
- If using homemade pesto, use fresh basil, pine nuts, Parmesan, garlic, olive oil, and salt for best flavor.
- Do not rinse pasta after cooking; the residual heat and starch are essential for emulsifying the pesto sauce.
- Lemon enhances the freshness and balances the richness of the pesto—use according to preference.
- Parmesan can be replaced with nutritional yeast for a vegetarian-friendly version.
