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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
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 2192.3 kcal

Equipment

  • 1 Large Pot For boiling pasta
  • 1 Colander For draining pasta
  • 1 Frying Pan For sautéing onions and warming pesto
  • 1 Large Mixing Bowl For tossing the pasta and sauce
  • 1 Spatula or Tongs For stirring and tossing

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 this simple dish, always use good quality, fresh basil pesto. For a richer sauce, reserve about a quarter cup of pasta cooking water before draining; add it to the pesto mixture along with a knob of butter, then toss with the pasta and cheese. This helps create a silky, emulsified sauce that clings beautifully to the pasta. Don't overcook the pasta; al dente is key for a pleasant chew. A squeeze of fresh lemon juice at the end can brighten the entire dish. Consider adding a handful of cherry tomatoes, halved, during the last minute of sautéing the onion for a burst of freshness and color. Freshly grated Parmesan cheese is non-negotiable for superior flavor.