This Easy Pesto Pasta is a vibrant, flavor-packed dish that comes together in just 25 minutes, perfect for busy weeknights.
The creamy, herbaceous pesto clings to tender pasta, creating a luscious texture that’s both comforting and refreshing.
Each bite bursts with the bright, zesty notes of basil, the nutty richness of Parmesan, and a hint of garlic for depth. It’s a simple yet elegant meal that feels indulgent without the fuss. With minimal prep and cook time, this recipe lets you savor a restaurant-quality dish at home.
The combination of silky pasta and aromatic pesto is a feast for the senses, offering a satisfying balance of flavors and textures. Whether you’re cooking for one or a crowd, this dish is sure to impress and delight.
Ingredients for Easy Pesto Pasta
- 6 ounces spaghetti (reserve 1/2 cup starchy pasta water)
- 1/3 to 1/2 cup basil pesto (or vegan pesto for a plant-based option)
- Extra-virgin olive oil, for drizzling
- Fresh lemon juice, to taste
- 4 cups arugula (adds a peppery freshness)
- 2 tablespoons pine nuts (toasted for extra flavor, if desired)
- Pinches of red pepper flakes (adjust to your spice preference)
- Sea salt and freshly ground black pepper, to taste
- Freshly grated Parmesan (or vegan Parmesan for a dairy-free option)
Step-by-Step Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the starchy cooking water before draining. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
- Prepare the sauce: In a large skillet over very low heat, add the pesto and 1/4 cup of the reserved pasta water. Stir to combine until smooth and slightly loosened.
- Toss the pasta: Add the cooked spaghetti to the skillet and toss to coat evenly. Add more pasta water as needed to create a loose, silky sauce (the amount will depend on the thickness of your pesto).
- Season and finish: Turn off the heat. Add lemon juice, salt, and pepper to taste. Toss in the arugula and gently mix until it just begins to wilt.
- Garnish and serve: Sprinkle with red pepper flakes and pine nuts. Serve immediately, topped with freshly grated Parmesan or vegan Parmesan.
Creative Sauce and Topping Ideas
Switch up your pesto pasta by trying different pesto varieties like sun-dried tomato, spinach, or kale pesto. For extra richness, stir in a tablespoon of cream or vegan cream.
Top with roasted cherry tomatoes, grilled chicken, or crispy prosciutto for a heartier meal. Don’t forget to experiment with nuts—swap pine nuts for walnuts or almonds for a unique twist!
Perfect Pairings for Serving
This Easy Pesto Pasta pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a complete meal, serve it alongside a fresh Caprese salad or garlic bread.
If you’re hosting, add a charcuterie board with olives, cheeses, and cured meats for a crowd-pleasing spread.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil to the pasta and warm it in a skillet over low heat, stirring occasionally. Avoid microwaving, as it can dry out the pesto sauce. For best results, enjoy fresh!
Quick Time-Saving Hacks
Use pre-made pesto to save time, or make a big batch of homemade pesto and freeze it in ice cube trays for future use.
Cook the pasta while prepping other ingredients to streamline the process. If you’re in a rush, skip the arugula or toss it in raw for a quicker finish.
Equipment You’ll Need
A large pot for boiling pasta and a skillet for combining the sauce are essential. A colander for draining and a pair of tongs for tossing the pasta will make the process smoother.
If you’re making homemade pesto, a food processor or blender is a must for achieving that perfect consistency.
Easy Pesto Pasta
Ingredients
- 6 ounces spaghetti reserve 1/2 cup starchy pasta water
- 1/3 to 1/2 cup basil pesto or vegan pesto
- Extra-virgin olive oil for drizzling
- Fresh lemon juice as desired
- 4 cups arugula
- 2 tablespoons pine nuts
- Pinches of red pepper flakes
- Sea salt and freshly ground black pepper
- Freshly grated Parmesan or vegan Parmesan
Instructions
- 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.