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Pesto Pasta

Pesto pasta is simple to make and full of flavor. This recipe is perfect for busy weeknights and comes together in just 15 minutes. Use any pasta, and add as much pesto sauce as you like. Enjoy topped with plenty of Parmesan cheese.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 people

Equipment

  • 1 Large Stockpot For cooking pasta.
  • 1 Frying Pan For sautéing aromatics and warming pesto.
  • 1 Colander For draining pasta.
  • 1 Wooden Spoon For stirring and sautéing.
  • 1 Large Mixing Bowl For tossing the finished pasta.

Ingredients
  

Main

  • 1 16 ounce package pasta
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 2 ½ tablespoons pesto or more to taste
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes. Drain and transfer into a large bowl. Dotdash Meredith Food Studios
  • Meanwhile, heat oil in a frying pan over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Dotdash Meredith Food Studios
  • Stir in pesto, salt, and pepper until warmed through. Dotdash Meredith Food Studios
  • Add pesto mixture to hot pasta; stir in grated cheese and toss well to coat. Dotdash Meredith Food Studios

Notes

To elevate the dish, consider lightly toasting the pesto in the pan with the onions for a minute or two before it's fully warmed; this brings out deeper flavors. Always cook pasta to a true 'al dente' as it will continue to cook slightly when combined with the hot sauce. A tablespoon or two of saved pasta water can be added when tossing to emulsify the sauce and create a richer, clinging texture. For an extra layer of freshness and flavor, finish with a squeeze of fresh lemon juice, some fresh basil leaves, and a generous grating of high-quality Parmesan or Pecorino Romano cheese.