When you need a quick, satisfying dinner, this easy pesto pasta recipe is a go-to. Tender pasta tossed with bright lemon, fragrant basil pesto, freshly grated parmesan, and halved tomatoes makes a flavorful meal you can finish in under 20 minutes.
Reasons to Love Pesto Pasta
- Quick & Easy. This dish comes together in about 20 minutes, including making the pesto if you choose to prepare it fresh.
- Bold Flavor. Basil pesto brings rich herb and nut notes; a squeeze of lemon and juicy tomatoes brighten every bite.
- Versatile. Use any short or ridged pasta you have on hand, and add proteins or vegetables to customize the dish.
- Filling. Served on its own or alongside a salad, this pasta is satisfying — and pairs beautifully with garlic toast.
Happy cooking! xo Kristen
Notes on Ingredients
The full ingredient list and quantities are in the recipe card below. Here are quick tips for choosing the best components.
- Pesto. Store-bought pesto works in a pinch, but fresh pesto made from basil, pine nuts, olive oil, lemon, garlic, and parmesan has the brightest flavor.
- Pasta. Thicker or ridged shapes like linguine, fusilli, or penne hold the pesto better than very thin noodles.
- Tomatoes. Halved grape or cherry tomatoes add freshness and a pop of acidity. They’re optional but recommended.
How to Make Pesto Pasta
These tips will help you get great results. Full instructions are available in the recipe card below.
- Prepare the pesto. Make the pesto while the water comes to a boil so everything is ready to combine once the pasta is cooked.
- Cook pasta in well-salted, rapidly boiling water. Remove it about one minute before the package time so it’s just al dente.
Reserve pasta water
Before draining, reserve 1 cup of the cooking water. Starchy pasta water helps the pesto cling to the noodles and keeps the sauce smooth without adding extra oil.
- Let the pasta cool briefly before adding pesto. Resting the pasta for a couple of minutes helps preserve the pesto’s vibrant green color.
- Toss to dress. Combine the pasta and pesto, adding the reserved pasta water 1/4 cup at a time until the sauce evenly coats the noodles.
- Finish with bright, salty elements. Stir in fresh lemon juice, halved tomatoes if using, and a generous grating of parmesan just before serving.
Pesto Pasta Variations
- Add chicken or shrimp. Grill or bake chicken, or sauté or grill shrimp, and toss them into the pasta right before serving.
- Make it creamy. For a richer sauce, stir in up to 1/3 cup heavy cream or 4 ounces of softened cream cheese with the pesto.
- Gluten-free option. Substitute your favorite gluten-free pasta to make this recipe gluten-free.
- Add vegetables. Roasted asparagus, fresh corn, or roasted red peppers pair nicely — add them when you toss the pasta with pesto.
Tip from Kristen
Note on Leftovers
Leftover pesto pasta can be stored in the refrigerator for up to 3–4 days. It may darken slightly when reheated, but it’s also delicious served cold or at room temperature.
More Easy Pasta Dinners
- Cajun Chicken Pasta
- Shrimp Scampi Pasta
- Stovetop Mac and Cheese
- Instant Pot Fettuccine Alfredo
- Pasta with Peas
- Creamy Cavatappi Pasta
- Garlic Parmesan Chicken Pasta
Pesto Pasta
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Ingredients
- 16 ounces pasta (linguine, spaghetti, fusilli, or penne)
- 1 tablespoon kosher salt
- 1 cup prepared pesto
- 1 cup reserved pasta water
- 2 tablespoons fresh lemon juice
- ½ cup freshly grated parmesan cheese, or more to taste
- 1 pint cherry or grape tomatoes, halved (optional)
- Fresh basil leaves for garnish
PESTO
- ½ cup pine nuts
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- 1 small garlic clove
- ¼ teaspoon kosher salt
- Pinch freshly ground black pepper
- ⅓ cup parmesan cheese
- 2 cups basil leaves
- ¼–⅓ cup extra-virgin olive oil (use more for a smoother pesto)
Instructions
For Homemade Pesto
- Toast ½ cup pine nuts in a dry skillet over medium-low heat, tossing frequently, until fragrant (about 3–5 minutes). Let cool slightly.
- Place cooled nuts in a food processor with 2 tablespoons lemon juice, 1 small garlic clove, ¼ teaspoon kosher salt, and a pinch of black pepper. Pulse until finely chopped.
- Add ⅓ cup parmesan and 2 cups basil leaves. Pulse to combine, then drizzle in ¼–⅓ cup extra-virgin olive oil with the processor running until the pesto is smooth.
For Pesto Pasta
- Bring a large pot of water to a rapid boil. Add 1 tablespoon kosher salt and 16 ounces pasta. Cook for 1 minute less than the package directions.
- Just before draining, scoop out 1 cup of the pasta cooking water. Drain the pasta and let it rest in the colander for 2–3 minutes, then transfer to a large mixing bowl.
- Add 1 cup prepared pesto and ½ cup reserved pasta water. Toss to coat, adding more reserved water if needed to achieve a saucy consistency.
- Stir in 2 tablespoons fresh lemon juice, ½ cup freshly grated parmesan, and halved cherry tomatoes if using. Toss to combine.
- Serve immediately, garnished with extra parmesan and fresh basil leaves.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The pesto may darken when reheated, but the pasta is also tasty served cold or at room temperature.
Add chicken or shrimp: Toss in grilled or baked chicken, or sautéed shrimp, just before serving to boost protein.
Make it creamy: Stir in up to 1/3 cup heavy cream or 4 ounces softened cream cheese for a richer sauce.
Gluten-free: Use a gluten-free pasta if needed.
Add veggies: Roasted asparagus, fresh corn, or roasted peppers make great additions.
Nutrition
Carbohydrates: 65 g
Protein: 17 g
Fat: 24 g
Sodium: 1575 mg
Nutrition information is an approximation.