basil pesto pasta

This quick and easy pesto pasta is a delicious vegetarian weeknight dinner! I like to add a handful of arugula, but feel free to skip it or use your favorite soft greens in its place.

Easy Pesto Pasta

spaghetti (reserve 1/2 cup starchy pasta water)

basil pesto

Extra-virgin olive oil (for drizzling)

lemon juice (as desired)

arugula

pine nuts

red pepper flakes

Sea salt and black pepper

Parmesan Parmesan

Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve 1/2 cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.

In a large skillet over very low heat, add the pesto, 1/4 cup of the reserved pasta water and stir to combine. Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on thickness of your pesto.

Turn the heat off. Add lemon juice, salt, and pepper, to taste. Then, add the arugula and toss to barely wilt. Garnish with the red pepper flakes and pine nuts and serve.

This sauce is rich and creamy and so yum. Throw in some grilled chicken, shrimp or broccoli to change it up.

Creamy Pesto Pasta Recipe

Basil

tbsp extra virgin olive oil

heavy cream

salt and pepper

pasta,

Heat olive oil over medium heat.

Add pesto and mix into the oil. Be...

Add pesto and mix into the oil. Be sure to stir often as the pesto warms.

When the pesto is warmed and just a...

When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you'd like.)

Add some pasta water to thin out the...

Add some pasta water to thin out the sauce, if needed.

Turn down the heat and continue to stir...

Turn down the heat and continue to stir to incorporate the cream and pesto. Salt and pepper to taste.

This is a delicious, vegetarian pasta recipe packed with the flavor of fresh basil and walnut pesto. Learn how to make pesto pasta at home in a few simple steps.

Basil Pesto Pasta Recipe

penne pasta (approx 2 Cups)

water

salt

basil leaves

Cup walnuts

Cup grated parmesan cheese

Cup extra virgin olive oil

garlic

Salt and pepper

Cup cherry tomato,

heavy cream (optional)

walnuts

Boil water in a saucepan with salt. Add the desired shape of pasta and cook till al-dente. Reserve 1 cup of boiled pasta water. Drain the remaining water. Transfer the cooked pasta to a mixing bowl. Set aside.

Cook Pasta:

While the pasta is cooking, start making pesto sauce.

Add all the pesto ingredients except olive oil in a food processor with the blade attachment. Seal the lid of the food processor. Start blending the ingredients while slowly and steadily pouring the olive oil. You may need to stop. scrape, and again blend the ingredients. But do not blend more than 1 minute.

Store pesto sauce in an airtight conatiner in the refrigerator or use it immediately.

Make Basil Pesto:

Transfer cooked pasta to a mixing bowl. Add pesto sauce, cherry tomato, cream, and 1/4 cup of reserved boiled pasta water. Toss to evenly coat pasta with the sauce. The sauce should cling to the pasta.

If the pasta dries up or soak the sauce, add 1/4 cup remaining boiled pasta water and toss once again.

Garnish basil pesto pasta with chopped walnut and cheese.

Serve Basil Pesto Pasta immediately with focaccia bread.

Assemble:

Thai basil pesto pasta with Asian shrimp has incredible flavors in one dish. The sautéed shrimp in oyster sauce and garlic adds Asian flavors to the Thai basil pesto sauce. It’s a quick, easy dinner ready to serve in 30 minutes!

Easy Thai Basil Pesto Pasta with Asian Shrimp

olive oil

oil. Vegetable, canola, coconut, or avocado oil

garlic,

shrimp, deveined and shells removed. Tail

oyster sauce

cherry tomatoes, sliced

bell peppers,

pesto sauce. Use this easy Thai basil pesto recipe or store-bought.

spinach

Thai basil leaves

parmesan cheese

In a large pot of salted water, cook the pasta according to package instructions. Drain the noodles from the pasta water. Lightly add 1 tbsp of olive oil to the hot pasta and set aside until ready.

Heat a large non-stick pan at medium heat, and add oil. Once hot, add minced garlic and fry until fragrant. 15-20 seconds. Add the shrimp and sauté until pink, 1 minute. Do not overcook the shrimp.

Add the oyster sauce to the shrimp and stir well until the shrimp starts to curl up lightly. One minute only. Shrimp cooks fast, don't overcook, or they will taste rubbery. 

Add the tomatoes and bell peppers, and cook for 2 minutes until the vegetables are slightly tender.

Add the flavorful pesto sauce and stir. Cook for 1 minute until the pesto coats everything in the pan well.

Add the pasta and mix well. Cook for 1-2 minutes. Add 1-2 tbsp of water if the noodles get too dry.

 Add the spinach, and basil, stir lightly, and cook for only 1 minute.

Season the pasta with a pinch of salt and ground pepper. Add the pine nuts last and stir one last time. Turn the heat off and serve with parmesan cheese sprinkled over each serving plate. Enjoy!

I’m loving the Thai basil flavors in the pesto sauce so much! It has a nice sharp and spicy touch to it.

Loving this fusion of a recipe, Thai and Italian, love it! Extra flavorful and a new family favorite.

Pesto Pasta is a delicious, easy recipe made with cooked pasta and a homemade green basil pesto sauce.

Pesto Pasta | Easy Basil Pesto Pasta

basil leaves basil

almonds

extra virgin olive oil

garlic (- small to medium-sized)

black peppercorns (- optional)

salt (or add as required)

fusilli pasta

water (or add as required)

Heat a pan and add lightly toast almonds for 2 to 3 minutes on a low heat. Set aside in a tray or plate for the almonds to cool.

Rinse the basil leaves using a strainer or colander.

Spread them on a tray or a dry colander or strainer so that they dry naturally.  You can use a salad spinner to dry the leaves.

Preparation

Once the almonds cool at room temperature, add them in a food processor or food chopper or a small to medium grinder jar.

Crush them coarsely.

Add the basil leaves which has been rinsed first and then dried naturally. Also add the garlic cloves. Optionally you can also whole black peppers. Season with salt.

Process or crush the leaves and from the top add olive oil in parts. If adding extra virgin olive oil directly in the jar, then add in parts and blend.

Grind to a semi fine or chunky consistency according to your preferences. You can also add a few drops of lemon juice to preserve the green color.

Remove the pesto in a mixing bowl or pan. Use a spatula to remove the pesto from the sides and bottom of the food processor, food chopper or grinder jar. Cover and keep aside.

Making basil pesto sauce

Bring water and salt to a boil on a medium to high flame.

When the water comes to a boil, then add the pasta.

Cook the pasta till they are al dente. Depending on your taste preferences, you can even cook them till they are completely done.&nbsp;

With a slotted spoon take the pasta from the pan. Drain it very well.

Add the cooked pasta in a mixing bowl. Add all of the prepared pesto sauce.

Mix very well. If you want you can add some lemon juice or crushed black pepper or extra virgin olive oil.

Serve pesto pasta garnished with some vegetarian parmesan cheese or vegan cheese. Garnish is optional.

Making pesto pasta

You'll love this twist on pesto pasta with broccoli and a good splash of fresh lemon juice. Loads of flavor! And you'll have extra pesto to freeze for later use!

Lemon Broccoli Pesto Pasta Recipe 

Kosher salt

broccoli (or 1 head broccoli, stems and florets)

pine nuts,

Parmesan cheese

basil

black pepper

lb short pasta

Bring a large pot of water to a boil. Salt generously. Add the broccoli and cook until crisp tender (about 3 to 4 minutes). Use a slotted spoon to transfer the broccoli to a large bowl of ice water. Do not discard the cooking water (you will use it to cook the pasta later). Drain the broccoli and dry on a paper towel.

In the bowl of a food processor, combine the broccoli, 4 tbsp of the pine nuts, 1 1/2 cups of Parmesan, the basil leaves, and lemon zest and juice. Process until combined (about 30 seconds or so). Scrape down the sides of the bowl, cover and run the processor again. And while the processor is running, slowly stream in the extra virgin olive oil. Season with salt and pepper to taste.

Bring the same pot of water back to a boil. Add the pasta and cook according to package instructions (about 10 minutes or so). Drain the pasta, reserving 1/4 cup of the pasta water.

Return the drained pasta to the pot over medium-low heat. Add 1 cup of the Parmesan cheese and the reserved 1/4 cup of pasta water and cook, stirring constantly, until the cheese coast the pasta (about 1 minute).

Remove from the heat and add half of the broccoli pesto (I added a bit more than half). Toss to coat the pasta with the broccoli pesto. (Reserve extra broccoli pesto or freeze it for a later use).

Transfer the pasta to a large serving bowl. Top with the remaining Parmesan cheese, 2 tbsp pine nuts, and a little lemon zest. Garnish with a few basil leaves. Enjoy!

This is yummy! I used cashews (no pine nuts in my house today) and cut back on the Parmesan. I tossed with a hemp rigatoni for a hearty dish!

I made this recipe this afternoon and followed directions to a T. Oh my goodness, so good.  I haven't put it over the pasta yet - I can't wait to try it.  I could however sit and eat the broccoli pesto with a spoon.

Made this last night and we all LOVED it!  So easy!  Because I was cooking for vegans, I just left out the cheese, but a vegan alternative can easily be substituted, or just added at the end.  Even without the cheese this dish is delicious and creamy! Thank you so much!  I love adding more veggies to my meals

One of the most delicious pesto recipes I've ever had! I had to use lime juice in place of lemon because I didn't have it on hand, but I WILL be making this again with lemon, and it was honestly just as good with the lime. This recipe is so delicious, feels light and healthy, and is super easy. I added chickpeas with the pasta and pesto to make a filling meal.

The quick and easy garlic prawn pesto pasta is a gloriously quick and easy meal that will go from your fridge to your table in 25 minutes... and that includes making fresh pesto!

Quick and Easy Garlic Prawn Pesto Pasta Recipe

(9 ounces) Raw Prepared Prawns or Shrimp

Garlic Cloves

Olive Oil

(3 tablespoon + 1 Tsp) White Wine

(½ Cup) Pesto Pasta

(6 ounces) Dried Pasta, I use Linguine

Salt

(2 Tbsp) Pine Nuts

(¾-1 Cup) Basil Leaves

(3 Tbsp) Parmesan Cheese

Cloves Garlic

(3 tablespoon + 1 Tsp) Olive Oil

If your prawns are frozen place them in...

If your prawns are frozen place them in a sieve and run them under cold water for 4-5 minutes to defrost them, then dry them thoroughly.

Peel the garlic cloves and dice them as...

Peel the garlic cloves and dice them as finely as you can.

Heat a 20cm or 8" saucepan over a...

Heat a 20cm or 8" saucepan over a high heat and cook the pasta until al dente.

Heat a 30cm or 12" frying over a...

Heat a 30cm or 12" frying over a medium high heat and when it is hot add the olive oil.

Throw in the garlic then cook for 30-60...

Throw in the garlic then cook for 30-60 seconds.

Add the anchovies and prawns and cook for...

Add the anchovies and prawns and cook for two minutes.

Pour in the white wine and cook for...

Pour in the white wine and cook for a further two minutes.

Drain the pasta, reserving around 75ml (⅓ Cup)...

Drain the pasta, reserving around 75ml (⅓ Cup) of the cooking liquid and add the pasta to the prawn pan with the pesto.

Toss everything together adding as much liquid as...

Toss everything together adding as much liquid as required to form a nice coating on the pasta.

Serve with shredded fresh basil.

Toast the pine nuts in small a dry...

Toast the pine nuts in small a dry frying pan.

Transfer to a mini blender or pestle and...

Transfer to a mini blender or pestle and mortar, add the remaining ingredients and blitz until an appropriate texture is achieved.

I like to transfer my pesto to a...

I like to transfer my pesto to a pestle and mortar and pound it for a minute or two to get the oils from the basil and pine nuts flowing. This is optional!

https://mediavine-res.cloudinary.com/video/upload/yzbpp8utq0xxw771fgv8.mp4

Prawn pesto pasta with fresh basil pesto &amp; linguine is the perfect quick &amp; easy midweek pasta meal but it still feels special and indulgent.

This dish takes less than 30 minutes to cook and prepare and that includes making homemade pesto, if you use store-bought pesto, it’s less than 15 minutes!

Easy Garlic Prawn Pesto Pasta

This bacon chicken pesto pasta is easy enough for a weeknight meal but special enough for a dinner with friends. Succulent chicken and bacon tossed through spaghetti and pesto sauce, this is a quick and insanely tasty dinner.

Bacon Chicken Pesto Pasta

garlic (peeled and crushed)

250 g spaghetti ((9 ounces))

vegetable oil

pepper

bacon

Toast the pine nuts in a dry pan over low-medium heat, tossing regularly until just turning golden. Let them cool a little.

Add basil, garlic, parmesan and toasted pine nuts to the bowl of a food processor and blend on low until coursely chopped.

With the processor running, slowly drizzle the oil in until everything is well incorporated.

FOR THE BASIL PESTO

Bring a large pot filled with about 4 litres (4 quarts) of water to the boil and add 1 tablespoon of salt. You can start the chicken (step 6) while this is happening.

Once the water is boiling, add the spaghetti and push it down into the boiling water. Cook according to packet instructions until al dente. Remove ½ cup of pasta water and set aside, then drain the pasta and place in a large bowl.

Cut the chicken breast in half (through the thickness off it) then fold it out so you two thinner fillets.  Sprinkle both sides with salt and pepper.

Heat the oil in a large skillet or frypan over medium-high heat then add the chicken and cook 6-8 minutes on each side until golden and just cooked through. (see notes)

Set the chicken aside and use the pan over medium to fry the bacon until crispy.

Cut the chicken into bite size pieces.

Place the drained pasta into a large bowl. Add the chicken, bacon, most of the pesto and 2-3 tablespoons of reserved pasta water. Use tongs to toss together well.

Taste and add salt and pepper if needed, then top with basil leaves and serve.

Please take a moment to leave a comment below - it&#39;s so helpful.

FOR THE SPAGHETTI

Made this dish....its so simple and absolutely delicious,will certainly be making it again 10/10

Thank you for sharing such a delicious quick dish. That was a massive hit! Was so yummy and we couldn't stop at one plate!  It was easier and quicker than I thought it would be 😀 a crowd pleaser for sure!!   Your recipes amazing thank you!!

This is a delicious quick weeknight dinner that's kind of fancy too :)

These photos looked so great I just had to try it! And I’m so glad I did. It was the best pasta  I have ever eaten ❤️

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Top 10 basil pesto pasta recipes from across the web

The most viewed basil pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed basil pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine